Can I make Vegan Chili with Black Beans ahead of time?

Yes, Vegan Chili with Beans is perfect for meal prep. In fact, it often tastes better the next day as the flavors have more time to develop. Store it in the refrigerator for up to five days and reheat on the stovetop or in the microwave.

Can I freeze Vegan Chili with Black Beans?

Absolutely. Let the Vegan Chili with Black Beans cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. Thaw overnight in the refrigerator and reheat when ready to serve.

How can I thicken Vegan Chili with Black Beans?

If your Vegan Chili with Black Beans is too thin, let it simmer uncovered to reduce the liquid. You can also mash some of the black beans or add a small amount of tomato paste to achieve a thicker consistency.

Best Vegan Chili with Black Beans Recipe

Description

Vegan Chili with Black Beans is a hearty, flavorful, and protein-rich plant-based dish made with black beans, vegetables, and warm spices. This easy one-pot recipe is perfect for weeknight dinners, meal prep, and cozy comfort food cravings.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 bell peppers, chopped
1 jalapeño, finely chopped (optional)
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 (15-ounce) cans black beans, drained and rinsed
1 (28-ounce) can diced tomatoes
2 cups vegetable broth
1 cup corn kernels (optional)
1 tablespoon lime juice (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in chopped bell peppers and jalapeño, cooking for 3–4 minutes until slightly tender.
Add tomato paste and cook for 1–2 minutes, stirring to coat the vegetables.
Mix in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to bloom the spices.
Pour in diced tomatoes and vegetable broth, stirring to combine.
Add black beans and corn, then bring the mixture to a gentle simmer.
Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally.
Taste and adjust seasoning, adding lime juice if desired for brightness.
Serve hot with your favorite toppings and enjoy.

Notes

For a thicker chili, mash some of the black beans before adding them.
Adjust spice level by increasing or reducing jalapeño or chili powder.
This chili tastes even better the next day as flavors develop.
Store leftovers in the refrigerator for up to 5 days.
Freeze in airtight containers for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 12 g
Protein: 12 g
Cholesterol: 0 mg