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Vegan Black Bean Chili

A hearty and flavorful vegan black bean chili packed with veggies, bold spices, and protein-rich beans. It’s a comforting, one-pot meal perfect for cozy nights or healthy meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne optional
  • 2 15-oz cans black beans, drained and rinsed
  • 1 15-oz can diced tomatoes
  • 1 cup corn kernels
  • 2 cups vegetable broth
  • 1 tbsp soy sauce or tamari
  • Salt and pepper to taste
  • Juice of 1/2 lime optional

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Cook 5 minutes until softened.
  2. Stir in tomato paste and cook 1 minute to deepen flavor.
  3. Add chili powder, smoked paprika, cumin, oregano, and cayenne. Toast 30 seconds until fragrant.
  4. Add black beans, diced tomatoes, corn, and broth. Stir to combine and bring to a boil.
  5. Reduce heat to low and simmer uncovered 25–30 minutes, stirring occasionally, until thickened.
  6. Stir in soy sauce and lime juice (if using). Taste and adjust seasoning as needed.