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Vegan Black Bean Chili Recipe

Vegan Black Bean Chili Recipe
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★★★★★

4.7 from 17 reviews

This hearty Vegan Black Bean Chili is a flavorful, protein-packed dish perfect for a cozy meal. Made with black beans, split red lentils, tomatoes, and a blend of spices, it provides a nutritious and satisfying option that’s loaded with fiber and rich, smoky flavors. Ready in just about 35 minutes, this chili is ideal for those seeking a delicious plant-based meal with a bit of a spicy kick.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon sugar
  • 1 (14.5-ounce) can diced tomatoes
  • 2 teaspoons diced chipotles in adobo
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 cup uncooked split red lentils
  • 2 (15-ounce) cans tomato sauce
  • 2–3 cups vegetable broth
  • Juice of 1 lime
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

For Garnish

  • Fritos
  • Vegan sour cream
  • Fresh chopped cilantro
  • Sliced jalapeno

Instructions

  1. Heat Aromatics: Heat olive oil in a large pot over medium heat. Add diced red onion along with a large pinch of kosher salt and fresh cracked pepper. Cook for 4-5 minutes, stirring frequently, until onions become softened and translucent.
  2. Add Spices and Garlic: Stir in minced garlic, chili powder, cumin, and sugar. Continue to cook for another minute, stirring constantly to toast the spices and develop flavors without burning.
  3. Combine Main Ingredients: Add diced tomatoes, diced chipotles in adobo, drained and rinsed black beans, split red lentils, and a large pinch of salt and pepper. Stir well to combine all ingredients thoroughly.
  4. Add Liquids: Pour in tomato sauce and 2 cups of vegetable broth. Stir everything together and make sure no dry spots remain.
  5. Simmer: Cover the pot, increase heat to medium-high, and bring the chili to a gentle simmer.
  6. Cook Lentils: Reduce heat to medium-low and let the chili simmer uncovered for 5-7 minutes until the lentils are tender, stirring frequently to prevent sticking. Add additional vegetable broth (up to 1 cup) if the chili is too thick or needs more liquid.
  7. Finish and Season: Stir in the juice of one lime. Taste the chili and adjust seasoning with additional salt and freshly cracked pepper as desired.
  8. Garnish and Serve: Ladle chili into bowls and garnish with Fritos, vegan sour cream, fresh chopped cilantro, and sliced jalapenos for added texture and flavor.

Notes

  • Adjust the number of chipotles in adobo depending on your desired spice level.
  • Use low-sodium vegetable broth to control salt content.
  • This chili can be made ahead and tastes even better the next day.
  • Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • Serve over rice or with cornbread for a complete meal.
  • Substitute black beans with other beans like kidney or pinto if preferred.

Nutrition

Keywords: vegan chili, black bean chili, plant-based chili, spicy vegan chili, lentil chili, healthy vegan dinner

Find it online: https://cheflenacooks.com/vegan-black-bean-chili-recipe/