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This easy Vegan Black Bean Chili is incredibly flavorful with just four ingredients! It’s so quick, ready in just 20 minutes, making it the perfect weeknight meal for these cold winter nights. It’s full of fiber and plant-based protein and is naturally gluten-free.
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This Vegan Black Bean Chili may just be the easiest chili you’ll ever make! It’s even easier than my very popular simple vegan black bean soup. No chopping required for this comfort food chili recipe! And it’s made with all pantry staples!
From game day and packable lunches to weeknight winners and family dinners, this vegetarian black bean chili will be your friend in every situation.
You’ll also love my Crock Pot Vegan Chili with black beans and butternut squash! It takes a little more prep, but it’s just as easy come dinnertime!
Ingredients you need
Ingredient notes and substitutions
- Beans ~ This black bean chili recipe calls for canned black beans for convenience. The liquid from the can of beans is also needed, so don’t drain them.
If you want to use black beans that you have previously cooked from scratch, you can use vegetable broth or water as the liquid instead. Learn how to cook black beans. - Salsa ~ Just like in my Spicy Bean Burgers, instead of chopping garlic, onions and peppers, I simply dump a jar of salsa right in the pot. You can change up the flavor of the chili by using different kinds of salsa, though I do recommend a tomato based salsa. You could use spicy or mild, smoky or fruity, chunky or smooth. Use your favorite.
- Spices ~ A little chili powder and cumin bring those classic chili flavors. Because we are aren’t rinsing the canned beans, which typically contain salt, we don’t need to add additional salt. If your canned beans don’t contain salt, you may need to add some. Taste and adjust as necessary.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Sauté the spices in oil or water. Add the canned beans and their liquid to the pot. Using a potato masher or a fork, mash half of the beans.
- Step 2: Add the salsa and stir to incporporate.
- Step 3: Simmer for 15 minutes, stirring frequently, until the consistency is thick and the chili is heated through.
- Step 4: Serve immediately with the garnishes of your choice.
Serving suggestions
This hearty vegan black bean chili is a meal in itself. If you’d like to stretch it further, try serving it with one of these options.
Grains: Serve over rice or noodles.
Protein: Add cubes of baked tofu, chopped smoky tempeh bacon, cooked quinoa (like in my black bean quinoa chili), or extra beans, like kidney beans or pinto beans.
Bread: Serve with a side of vegan garlic bread or cornbread.
Salad: Pair with a simple side salad, kale apple slaw, or butter lettuce salad.
Toppings: Garnish with vegan sour cream, shredded vegan cheese, chopped cilantro, sliced green onions, thinly sliced radishes, chopped fresh tomatoes, tortilla chips or crunchy roasted chickpeas, quick pickled red onions, sliced jalapeño, or a dollop of guacamole.
Storage and freezing
Make ahead: This dish keeps really well for several days, so it’s great for meal prep!
Fridge: Store leftovers of this vegan black bean chili in an airtight container in the fridge for 3-4 days.
Freezer: You can also freeze bean chili. Let it cool completely before transferring to a freezer-safe container or plastic zip-top bag. It should keep well for up to 3 months.
Reheat: If frozen, thaw overnight in the fridge. Gently reheat in a pot on the stove, stirring frequently until warmed through. You can also reheat individual portions in the microwave. You may need to add a splash or two of liquid (broth or water) when reheating if the chili is too thick.
Tip: Leftover black bean chili is delicious over a baked potato or roasted potato wedges.
Pro tips and tricks
~ Sauté the spices in a bit of oil to bring out the best flavor. If you follow an oil-free diet, feel free to sauté in water or broth or even just a splash of the liquid from the canned beans.
~ Don’t rinse the beans! This recipe needs liquid and the bean liquid contains flavor. Easy!
~ If you’re using beans you’ve cooked from scratch, use vegetable broth or water for the liquid. Also, add salt, if needed.
~ Mash half of the beans to create a thick and hearty chili texture.
~ Use a flavorful salsa. Spicy or mild, smoky or fruity, chunky or smooth – it’s up to you, but choose a flavorful one that you like to eat!
~ Stir frequently while simmering so the beans don’t stick to the bottom of the pot and burn.
~ Feel free to double this recipe if you’re feeding a crowd.
FAQs
Typically, I suggest draining and rinsing canned beans before adding them to a recipe, however, this black bean chili recipe is an exception! You want to use the liquid from the canned beans to loosen the chili and add extra flavor. Because canned beans usually contain salt, I don’t add any extra salt to the chili recipe.
This chili is thickened by mashing half of the beans and also letting it simmer for 15 minutes.
Of course you can. Simply cook them according to package directions and add 3 cups of cooked black beans to this chili recipe. Use vegetable broth or water for the liquid, about ½ – 1 cup) since you won’t have the liquid from the canned beans. Dried beans take hours to prep and cook, so plan accordingly.
More vegan chili recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Easy Vegan Black Bean Chili
Recommended Equipment
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 2 cans (15 oz each) black beans plus the liquid – do not drain!
- 1 jar (16 oz) salsa your favorite
Instructions
- Heat the oil in a soup over medium heat on the stove. Add the chili powder, cumin, and black pepper. Stir to form a paste and cook for 1 minute until fragrant.
- Add the canned beans and their liquid to the pot. Using a potato masher or fork, mash half of the beans.
- Add the salsa and stir to combine.
- Simmer for 10 to 15 minutes, stirring frequently, until thick and heated through.
- Taste and adjust seasoning as necessary.
- Serve immediately with garnishes of your choice.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn Sebestyen
I hope you love this quick and easy recipe as much as we do!