Vegan chili with black beans is a hearty and nutritious meal that is perfect for colder weather or when you need a comforting bowl of goodness. It’s a flavorful and protein-packed dish that is easy to make and can be customized to your liking. Whether you prefer it spicy or mild, topped with vegan sour cream or avocado, this vegan chili recipe is a crowd-pleaser.

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Chili with Black Beans Toppings

Vegan sour cream, tofu sour cream or yogurt
Sliced avocado or guacamole

Chopped fresh cilantro
Sliced jalapenos or other chili peppers
Vegan cheese shreds or crumbles
Sliced scallions or green onions
Corn chips or tortilla chips for scooping and crunch
Pickled onions or other pickled vegetables
Roasted or grilled corn kernels
Diced fresh tomatoes or salsa
Chopped fresh parsley or basil

A drizzle of hot sauce or chili oil
Diced red onion
Sliced olives
Salsa or hot sauce

Serving Options

Vegan chili with black beans pairs well with various serving options.

Serve with delicious Vegan Cornbread. Cornbread is a popular choice to serve alongside chili.
Serve with rice
Serve with Quinoa to make a hearty and satisfying meal.
Serve with a side salad to incorporate more greens into the meal.
Serve with bread or crackers.
Serve with chips.

Vegan Chili with Black Beans

Vegan chili with black beans is a hearty and nutritious meal that is perfect for colder weather or when you need a comforting bowl of goodness. It's a flavorful and protein-packed dish that is easy to make and can be customized to your liking. Whether you prefer it spicy or mild, topped with vegan sour cream or avocado, this vegan chili recipe is a crowd-pleaser.

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Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped (optional for heat)
2 tablespoons maple syrup or agave
1/4 cup nutritional yeast
3 tablespoons coconut aminos or soy sauce
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 28 ounces can of crushed tomatoes
1 15 ounces can of black beans, drained and rinsed
1 15 ounces can of kidney beans, drained and rinsed
1 15 ounces can of corn, drained
1 1/2 cup vegetable broth

Instructions

In a large pot, heat olive oil over medium heat.
Add onion, garlic, red and green bell peppers, and jalapeño pepper. Sauté until tender.
Add garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to mix.
Add crushed tomatoes, black beans, kidney beans, corn, vegetable broth, nutritional yeast, coconut aminos, and maple syrup.. Stir to combine.
Bring to a boil, then reduce heat and simmer for 20-30 minutes.
Serve hot with your favorite toppings, such as avocado, cilantro, or vegan cheese. Enjoy!