Easy Vegan Black Bean Chili
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 vegetarian and is naturally gluten-free.
Servings: 4
Calories: 284kcal
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
~ 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! Use the beans plus their liquid.
~ 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 delicious 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.
Nutrition
Calories: 284kcal | Carbohydrates: 43g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1153mg | Potassium: 713mg | Fiber: 17g | Sugar: 5g