Can I make Vegan Chili with Black Beans ahead of time?

Yes. In fact, Vegan Chili with Black Beans often tastes even better the next day because the flavors have more time to develop. Prepare it up to 3 days in advance and store it in an airtight container in the refrigerator until ready to serve.

Can I freeze Vegan Chili with Black Beans?

Absolutely. Allow the chili to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through.

What can I use instead of black beans?

While black beans are the signature ingredient in this recipe, you can substitute pinto beans, kidney beans, chickpeas, Great Northern beans, or a combination of your favorite legumes. The texture and flavor will vary slightly, but the chili will remain delicious and hearty.

How can I make Vegan Chili with Black Beans spicier?

To increase the heat level, add extra chipotle peppers in adobo sauce, diced jalapeños, crushed red pepper flakes, or a pinch of cayenne pepper. You can also serve the chili with fresh hot peppers as a garnish for additional spice.

Vegan Chili with Black Beans

Name: Vegan Chili with Black Beans
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium red onion, diced; 5 cloves garlic, minced; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1/2 teaspoon granulated sugar; 1 can (14.5 ounces) diced tomatoes; 2 teaspoons diced chipotle peppers in adobo sauce; 3 cans (15 ounces each) black beans, drained and rinsed; 1 cup uncooked split red lentils; 2 cans (15 ounces each) tomato sauce; 2-3 cups vegetable broth; Juice of 1 lime; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1/4 cup fresh cilantro, chopped (for garnish); 1 jalapeño, sliced (optional garnish); 1/2 cup vegan sour cream (optional garnish); 1 cup tortilla chips or corn chips (optional garnish)

Description

This Vegan Chili with Black Beans is a hearty, protein-packed plant-based chili made with black beans, split red lentils, tomatoes, chipotle peppers, and warm spices. Ready in just 15 minutes, it delivers bold smoky flavor, plenty of fiber, and satisfying comfort in every bowl.

Ingredients

Scale

1 tablespoon olive oil
1 medium red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon granulated sugar
1 can (14.5 ounces) diced tomatoes
2 teaspoons diced chipotle peppers in adobo sauce
3 cans (15 ounces each) black beans, drained and rinsed
1 cup uncooked split red lentils
2 cans (15 ounces each) tomato sauce
2-3 cups vegetable broth
Juice of 1 lime
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 cup fresh cilantro, chopped (for garnish)
1 jalapeño, sliced (optional garnish)
1/2 cup vegan sour cream (optional garnish)
1 cup tortilla chips or corn chips (optional garnish)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, salt, and pepper. Cook for 4-5 minutes until softened.
Add minced garlic, chili powder, cumin, and sugar. Stir continuously and cook for 1 minute until fragrant.
Add diced tomatoes, chipotle peppers, black beans, and split red lentils. Stir well to combine.
Pour in tomato sauce and 2 cups vegetable broth. Mix thoroughly.
Cover and bring the mixture to a gentle simmer over medium-high heat.
Reduce heat to medium-low and simmer for 5-7 minutes, stirring frequently, until the lentils are tender.
Add additional vegetable broth if a thinner consistency is desired.
Stir in fresh lime juice and adjust seasoning with additional salt and pepper to taste.
Serve hot and garnish with cilantro, jalapeños, vegan sour cream, and tortilla chips if desired.

Notes

Do not overcook the lentils, as they can become mushy and overly thicken the chili.
Stir frequently during simmering to prevent the lentils and beans from sticking to the bottom of the pot.
Drain and rinse canned black beans to reduce excess sodium and improve flavor.
Fresh lime juice provides the best flavor and balances the richness of the chili.
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Freeze cooled chili for up to 3 months in freezer-safe containers.
The flavor improves after resting, making it ideal for meal prep.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving (about 1.5 cups)
Calories: 290
Sugar: 8g
Sodium: 720mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 3.8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 16g
Protein: 16g
Cholesterol: 0mg