30 MINUTE VEGAN BLACK BEAN CHILI (Healthy & Easy!)

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After an easy, quick, healthy dinner recipe that has the bonus of being perfect for batch cooking? Yes?? Then this easy vegan black bean chili will tick all of your boxes!

It’s spicy, delicious, and uses ingredients that you probably have right there in your pantry. If you’re missing a thing or two, then make sure to check out the list of easy swaps below for suggestions.

As if this spicy black bean chili recipe couldn’t get any better, it’s huge in nutrition but low in calories, coming in at just 150 per serving! The recipe is completely oil-free and made from whole foods… nice.

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two images of the vegan black bean chili, the top is a close up and the bottom is the bowl from above served with rice, cilantro and avocado. Text in the middle reads 'healthy black bean chili, vegan'

What Equipment Do I Need to Make this Vegan Chili?

Only a few kitchen basics…

  • Measuring cups and spoons
  • A knife
  • A chopping board
  • A large pan with a lid
  • A stirring spoon

Below are some kitchen items I’m in love with that are perfect for this recipe!

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Recipe Ingredients and Easy Swaps

There’s a few ingredients to this recipe but one of the best things about chilis is that they’re so easy to swap out ingredients with. 

Most of the ingredients are things that most people have as pantry staples. Check out the list below if you’re missing something for ideas on what you can swap it out with.

  • Red onion – Shallots or white onion will work well too, but the flavor may be stronger.
  • Garlic – Fresh or paste, it’s all good.
  • Fresh green chili – These aren’t crazy hot but add some nice warmth. Hotness is such a personal thing, so if you are after something a bit different then this handy chili hotness guide could help you on your way.
  • Yellow bell pepper – Other colors will be fine, red is sweeter and green has a more bitter taste.
  • Aubergine/Eggplant – Most veg goes great in chilis if you’re not an aubergine fan. I’d suggest courgette, sweetcorn, celery, the list goes on!
  • Black beans – If you’re out then pinto beans, kidney beans, and chickpeas will taste great instead.
  • Tinned tomatoes – Passata is an easy swap.
  • Veg stock 
  • Chipotle paste – The chipotle chilis in this have a really lovely smokey flavor, but if you can’t get hold of it, swap it for more fresh green chilis or dried chili powder instead.
  • Paprika – Smokes or regular will work fine.
  • Cumin
  • Dried parsley – Finely chopped fresh parsley will also taste great, but you will need to double the quantity (at least).
  • Dried coriander leaf
  • Cacao powder – This is optional but adds a definite richness to the chili. A couple of squares of high percentage cacao dark chocolate will also do the same trick.
  • Salt and pepper
a close up of the vegan black bean chili in a bowl

How to Make Vegan Black Bean Chili

There is a bit of an order to this vegan black bean chili recipe, but all of the steps are really simple.

The key is preparation! There are quite a few ingredients, so to make this recipe run smoothly get everything you need out before you start.

Full instructions are in the recipe card below, but a quick overview is as follows…

  • Cook off the chopped veg
  • Mix in all of the spices and cook with the veg – this lets all of the flavors come out nicely
  • Add in the beans
  • Add in the liquid ingredients and allow to simmer for a short while
  • You’re done!

So even though there looks like quite a few steps to this easy vegan chili recipe, don’t let it put you off! It’s really simple, especially once you’ve made it once or twice.

Serving Suggestions

I love chilis because they go with so many things and are perfect for batch cooking. This means you can make a ton of it and not get bored by the second day of eating it!

If you’re looking for some inspiration then this black bean chili recipe goes with all of these things and tastes amazing…

  • Rice
  • Quinoa
  • Baked white or sweet potatoes
  • Tacos
  • Side salad
  • A blob of vegan greek yogurt
  • Some cilantro/coriander
vegan black bean chili in a bowl served with rice, avocado and cilantro, with a bowl of extra chili behind it

How to Store it

This vegan black bean chili will keep nicely in the fridge for two to three days. Be sure to reheat thoroughly and enjoy!

Freezing works well too, it should last for around three months in a sealed container, perfect for a meal prep recipe to whip out when you’re short on time or motivation.

More Healthy Vegan Dinner Recipes

If you’re into quick and easy, healthy vegan food, then these Bombveg recipes have got you covered.

Did you Like This Vegan Black Bean Chili Recipe?

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30 MINUTE VEGAN BLACK BEAN CHILI (Healthy & Easy!)

A quick and easy healthy chili, perfect for batch cooking!
Servings 4 people
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients

  • 1 Red onion
  • 4 cloves Garlic
  • 1 Fresh green chili
  • 1 Yellow bell pepper
  • 1 Aubergine
  • 1 tsp Cumin
  • 1 tsp Dried parsley
  • ½ tsp Paprika
  • ½ tsp Dried coriander
  • ½ tsp Chipotle paste (optional)*
  • 2 tins Black beans (800g)
  • 1 tin Chopped tomatoes
  • 2 tsp Cacao Powder (optional)**
  • ½ tsp Salt
  • 1 pinch Black pepper

Instructions

  • Finely chop the onion and chili, and crush the garlic.
    Prepare the stock (for mine, ½ a stock cube was the right amount but check your packet instructions).
    Place a large pan on the hob at low/medium heat and pour in ⅓ of the stock.
    Add the chopped onion and cover with a lid. Let it cook for 5 minutes, stirring a couple of times throughout.
  • Meanwhile, chop the bell pepper and aubergine into small 1cm cubes.
    Mix together the spice mix: cumin, parsley, paprika, and coriander.
    Drain and rinse the black beans.
  • Once the onion is cooked, add in the garlic and chili, mix well, cover with a lid and let it cook for a further two minutes.
    Add in the chopped aubergine and bell pepper along with the chipotle paste, and sprinkle the spice mix over everything. Stir well, cover with a lid and cook for three minutes, stirring a couple of times throughout.
    Add in the black beans, cover, and cook for one minute.
    Add in the rest of the stock, the tinned tomatoes, and the cacao powder, stirring well and ensuring to scrape the bottom of the pan to get all of the lovely flavors up.
    Cover and cook for five minutes.
  • Add in the salt and pepper and stir well.
    Serve with whatever extras you fancy, like rice, quinoa, tacos, salad, avocado… this chili pairs well with loads of yummy ingredients!
    Enjoy x
    vegan black bean chili in a bowl served with rice, avocado and cilantro and chili flakes

Notes

* If you don’t have chipotle paste then you can add in an extra green chili instead.
** If you don’t have cacao powder then don’t worry, this chili will still taste great without it.
Calories are calculated for a portion of the chili only.
Author: bombveg
Calories: 150kcal
Course: Main Course, Lunch
Cuisine: Mexican, Vegan, Gluten free, Oil-free, Nut-Free
Keyword: Quick & Easy, Post Workout, Energy, High Protien, Healthy, Oil-Free, Batch Cook, WFPB, Kid Friendly, Comfort Food

This article contains a few affiliate links. When you buy through a link on this page, I may receive a small affiliate commission at no extra cost whatsoever to you. Thanks for your support!

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