Vegan Black Bean Chili

5 from 1 vote

Fill up your bowls with Vegan Black Bean Chili made with creamy black beans, spices, and homemade, crushed roasted tomatoes. Ready in 30 minutes and packed with plant-based protein and fiber!

Cook Time30

Total Time30

Course: Dinner, Lunch

Cuisine: American, Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 263kcal

Author: Aly Michell

Ingredients

2 tablespoons olive oil
1 onion chopped
1 tablespoon cumin seeds
1 whole garlic peeled and crushed
2 tablespoons tomato paste
1 cup roasted tomatoes crushed
¼ cup chili powder
(3) 15.5 ounce cans black beans
1.5 cups mushroom stock or stock of choice
½ teaspoon sugar
1 bay leaf
2 cups frozen sweet corn
cilantro optional, to garnish
pan-roasted corn optional, to garnish

Instructions

Heat oil in a large pot or dutch oven over medium heat. Once the oil is hot, add onion, cumin seeds, and a pinch of salt. Cook until tender, about 5 minutes.
Add garlic, tomato paste, roasted tomatoes, and chili powder. Combine and cook for 1 minute.
Stir in black beans, mushroom stock, sugar, and bay leaf. Combine. Cover with a lid and bring to a boil. Once at a boil, lower to simmer. Simmer for 25 minutes.
Scoop about 1 cup of the chili and blend. Add back to the pot along with frozen sweet corn. Simmer for another 5 minutes without a lid.
Serve and garnish with pan-toasted corn and cilantro (optional).

Video

Notes

Be sure to stir and keep an eye on the chili. If the heat is too hot, the chili can burn or stick to the bottom of the pot. The chili should be at a consistent simmer, not a boil.
To pan-toast corn, simply heat the kernels in a dry, non-stick pan over medium heat. Cook until golden.

Nutrition