Looking for a cozy, hearty meal that’s full of flavor and packed with plant-based goodness? This Vegetarian Chili with Black Beans is your new go-to! It’s the perfect balance of smoky, spicy, and savory flavors that’ll leave you feeling warm and satisfied. And the best part? It’s super easy to make and can be enjoyed by everyone at the table, whether they follow a vegetarian diet or not. Trust me, once you try this, you’ll want to make it again and again.
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Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating a satisfying and delicious meal with minimal effort. Here’s why it’s such a winner:
- Hearty and Filling: This chili is packed with fiber and protein from the black beans and veggies, making it a hearty, satisfying meal. You won’t even miss the meat!
- One-Pot Wonder: You’ll love the simplicity of making this dish in one pot. It’s easy to clean up afterward and doesn’t require a ton of prep time.
- Flavor-Packed: With the perfect blend of spices, including cumin, chili powder, and smoked paprika, this chili is bursting with bold flavors. Plus, the veggies add texture and sweetness to balance out the heat.
- Customizable: Whether you like it spicy or mild, you can adjust the seasoning to your taste. Add extra chili flakes if you love the heat or go easy on the spices for a milder version.
- Perfect for Meal Prep: This dish is great for making ahead of time, and it tastes even better the next day after the flavors have had time to meld together.
Ingredients
Here’s the magic of this vegetarian chili—it’s made with a handful of simple, wholesome ingredients that come together to create something extraordinary. Let’s break it down:
- Black Beans: The heart of this chili! Black beans provide protein and fiber, making this a filling and nutritious meal.
- Onion: Adds a savory base flavor that brings everything together.
- Garlic: A couple of cloves of garlic add that wonderful aromatic depth that we all love in a good chili.
- Bell Peppers: Sweet bell peppers add a nice texture and pop of color. You can use any color you like—red, yellow, or green.
- Tomatoes: Diced tomatoes (either fresh or canned) form the rich, saucy base of the chili.
- Vegetable Broth: For a little extra depth and to help simmer the chili to perfection.
- Spices: Chili powder, cumin, smoked paprika, and a touch of cayenne for heat. These create the deep, smoky, and spicy flavors that define chili.
- Olive Oil: To sauté the veggies and bring everything together in one pan.
- Salt and Pepper: For seasoning to taste.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking! This vegetarian chili is so easy to make, and it’s sure to become a regular in your recipe rotation:
- Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add the chopped onion, bell peppers, and garlic. Sauté until the vegetables are softened and the onion becomes translucent (about 5-7 minutes).
- Add the Spices: Sprinkle in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir to coat the veggies in the spices and let them cook for 1-2 minutes until fragrant. This step really helps to bring out the depth of flavor.
- Add the Beans and Tomatoes: Add the black beans (drained and rinsed if using canned) and the diced tomatoes to the pot. Stir everything together until well combined.
- Simmer: Pour in the vegetable broth and bring the chili to a simmer. Reduce the heat and let it cook for 20-30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
- Taste and Adjust: Taste the chili and adjust the seasonings if needed. If you like it spicier, add more cayenne or chili flakes. If you prefer a milder flavor, you can add a little more vegetable broth.
- Serve and Enjoy: Serve your vegetarian chili hot with your favorite toppings. I love adding a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and maybe some shredded cheese or avocado for extra richness.
How to Serve Vegetarian Chili with Black Beans
This chili is perfect on its own or served alongside a variety of delicious sides. Here are some ideas to enhance your meal:
- Cornbread: A warm slice of cornbread is the perfect companion to chili. You can’t go wrong with the sweet and savory contrast!
- Rice: Serve the chili over a bed of fluffy rice for a more substantial meal.
- Tortilla Chips: Perfect for dipping, tortilla chips add a satisfying crunch and extra flavor.
- Fresh Salad: A simple salad with a light vinaigrette can help cut through the richness of the chili and add a refreshing contrast.
Presentation also matters! Garnish the chili with a few sprigs of fresh cilantro, a squeeze of lime, or a sprinkle of shredded cheese to make it look as good as it tastes.
Additional Tips
Here are some extra tips to make this vegetarian chili even better:
- Make It Ahead: This chili tastes even better the next day, so feel free to make a big batch and store leftovers in the fridge for a few days.
- Make It Spicy: If you love heat, add some diced jalapeños, a splash of hot sauce, or extra chili flakes for more of a kick.
- Vegetable Variations: Try adding other vegetables like zucchini, carrots, or corn for extra texture and flavor.
- Freeze Leftovers: This chili freezes really well! Store any leftovers in an airtight container and freeze for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
FAQ Section
- Q1: Can I make this chili in a slow cooker?
A1: Yes! You can sauté the veggies and spices on the stove first, then transfer everything to the slow cooker. Cook on low for 4-6 hours, or high for 2-3 hours. - Q2: Can I use other types of beans?
A2: Absolutely! You can swap black beans for kidney beans, pinto beans, or any beans you prefer. The flavor might change a little, but it’ll still be delicious. - Q3: Can I make this dish spicier?
A3: Yes, add extra chili powder, cayenne, or even some diced jalapeños to kick up the heat! - Q4: Can I freeze this chili?
A4: Yes! Let it cool completely, then store it in an airtight container or freezer bag. It’ll keep for up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight and reheat on the stove. - Q5: How do I make this chili thicker?
A5: You can mash some of the beans with a spoon to thicken the chili, or let it simmer longer to reduce the liquid. - Q6: Can I add meat to this chili?
A6: Sure! You can add ground beef, turkey, or chicken if you’d prefer a non-vegetarian version. Brown the meat before adding the veggies. - Q7: How can I make this chili milder?
A7: Skip the cayenne pepper and use less chili powder. You can also serve the chili with a dollop of sour cream to balance out the heat. - Q8: Can I make this chili in advance?
A8: Yes! It actually tastes even better the next day after the flavors have had a chance to meld. Just store it in the fridge and reheat when ready to serve. - Q9: What are some good toppings for vegetarian chili?
A9: Toppings like shredded cheese, sour cream, avocado, fresh cilantro, and lime wedges are all great additions. - Q10: Can I double the recipe?
A10: Absolutely! Just make sure to use a larger pot to accommodate the extra ingredients. You might need to adjust the cooking time slightly.
Conclusion
This Vegetarian Chili with Black Beans is the perfect meal for a cozy night in, a casual get-together, or even meal prepping for the week. It’s easy, hearty, and packed with flavor. So, gather your ingredients, get your pot ready, and dive into this delicious, plant-based comfort food. Enjoy!
Print
Vegetarian Chili with Black Beans
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Sweet Potato Black Bean Chili is the ultimate comfort dish for cold weather, perfectly balancing sweetness from the sweet potatoes and spice from chili seasonings. It’s an easy, healthy recipe that’s perfect for busy nights or a cozy weekend meal. A satisfying dish that’s both hearty and nutritious, packed with plant-based protein and fiber, ideal for your healthy homemade recipes collection.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, seeds removed, finely chopped
- 4 garlic cloves, minced
- 2 (15-oz.) cans black beans, rinsed and drained
- 1 (15-oz.) can dark red kidney beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies
- 1 cup vegetable broth (sub beef or bone broth if not making vegetarian)
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
Instructions
- Grease a 6- to 8-quart slow cooker with non-stick cooking spray.
- Combine all chili ingredients in the slow cooker and stir well to combine.
- Cook on LOW for 8 hours, or HIGH for 4 hours, until the sweet potatoes are tender.
- Serve with your favorite toppings, such as avocado, Greek yogurt, shredded cheddar cheese, or crumbled cornbread.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg