This vegan black bean chili is an easy recipe for a busy night and pairs perfectly with your favorite chili toppings. It's healthy, delicious, and made with pantry staples. You can use your pressure cooker or the stove top for this tasty dinner.
I know I already have a few vegan chili recipes on the blog, but switching it up with a different chili is always fun. This one only has one type of bean, which the name already gave away: black beans. You could add different beans, but it wouldn't be a black bean chili.
If you feel you need a different profile of beans, you could use pinto beans or kidney beans, but I have a different delicious all-bean chili recipe that uses all of those already.
This is a thicker chili and tastes excellent, scooped with tortilla chips. If you're looking for some other chilis check out this: Vegan White Bean Chili, Classic Vegan Instant Pot Chili, or this All Bean Vegan Chili.
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Ingredients and Substitutions
- Oil *optional (olive oil, vegetable oil, whichever you like, or just use water if you want to keep it oil-free)
- Onion chopped small- you can use white or yellow onion.
- Garlic minced- fresh garlic is best but granulated will work in a pinch.
- Chili Powder- Ground Cumin-Dried Oregano-Dried Basil- All make the flavor of this chili.
- Red wine vinegar- I wouldn't leave it out because it's what makes this chili have a bit of a unique flavor.
- Crushed tomatoes- canned tomatoes work best.
- Tomato sauce-
- Black Beans, rinsed and drained- I have never tried this recipe using dried beans, but I'm sure you could; the water ratio would be different.
- Corn- you can use canned or frozen corn
Check out the recipe card at the bottom of this post for the full recipe.
Alternatives-
You can add some alternatives but it will change the recipe slightly; here are some things some people like to add to chilis;
- chipotle peppers
- red pepper or green pepper
- sweet potatoes
- green chilis
- vegan ground beef
- cayenne pepper
How to make vegan black bean chili
Step 1- Take your Instant Pot and place the chopped onion and oil or water; if you don't want to use oil, set the Instant Pot to saute mode and let the onion cook for about 5 minutes, stirring occasionally.
Step 2- After the 5 minutes, add the spices, chili powder, cumin, oregano, basil, and salt, and fresh garlic, stir for about 30 seconds to a minute. Add your beans, corn, tomato sauce, crushed tomatoes, water, and red wine vinegar, and stir until well combined. Switch the instant pot to manual for 10 minutes, let this cook, then let it naturally release. Let this cool before serving for the flavors to blend nicely.
Stove top directions:
Step 1- Get a medium to large pot out, add the onions and oil, stir, and cook for about 5 minutes until the onion is cooked.
Step 2- Next, add the spices and garlic, and stir for 30 seconds to 1 minute. Add your beans, corn, tomato sauce, crushed tomatoes, water, and red wine vinegar, and mix well.
Step 3- Place a lid over the pot, turn it down to low, and cook for 45-60 minutes, stirring as needed. Let cool a bit before serving.
Expert Tips and Tricks
- This is best served warm, but after letting the flavors blend for a few hours. You can eat it right after it's ready, but I prefer the flavors the next day.
- If you feel you need a different profile of beans, you could use pinto beans or kidney beans, but I have a different delicious all-bean chili recipe that uses all of those already.
Recipe FAQS
Let the chili cool a bit before storing it in an airtight container in the fridge for up to 5 days. Reheat in the microwave covered, so it doesn't splatter everywhere. This recipe works great as a meal prep recipe.
This chili freezes great. If you want to freeze it, let it come to room temperature, then place it in a freezer-safe airtight container for up to 3 months.
Let it defrost before reheating it on the stove or individual servings on the stove.
I love to freeze a big batch of chili for camping; it helps keep the cooler cool and is delicious when it's a bit chilly at dinnertime.
Most definitely top with your favorite toppings; here are some ideas of our favs;
tortilla chips
fresh cilantro
red onion
vegan corn bread
green onions
lime wedges
baked potato
vegan cheese
vegan sour cream or cashew cream
hot sauce
vegan nacho cheese sauce
This all-bean chili is a great base full of rich flavor, but the
Check out these other bean recipes...
If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Vegan Black Bean Chili
Ingredients
- 1 TB oil *optional
- 1 onion chopped small
- 2 cloves garlic minced
- 1 TB chili powder
- ½ TB cumin
- ½ TB oregano
- ½ TB basil
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup water
- 1 TB red wine vinegar
- 2 cans crushed tomatoes
- 8 oz tomato sauce
- 3 cans black beans rinsed and drained
- 1 can corn drained
Instructions
- Take your Instant Pot and place the chopped onion and oil or water; if you don't want to use oil, set the instant pot to saute mode and let the onion cook for about 5 minutes, stirring occasionally. After the 5 minutes, add the spices, chili powder, cumin, oregano, basil, and salt,sugar and fresh garlic, stir for about 30 seconds to a minute. Add your beans, corn, tomato sauce, crushed tomatoes, water, and red wine vinegar, and stir until well combined.
- Switch the instant pot to manual for 10 minutes, let this cook, then let it naturally release. Let this cool before serving for the flavors to blend nicely.
- Stove top directions; Get a medium to large pot out and add the onions and oil, stir, and let cook for about 5 minutes until the onion is cooked. Next, add the spices and garlic, and stir for 30 seconds to 1 minute. Add your beans, corn, tomato sauce, crushed tomatoes, water, and red wine vinegar, and mix well. Place a lid over the pot, turn it down to low and cook for 45-60 minutes, stirring as needed. Let cool before serving.
Notes
Let it defrost before reheating it on the stove or individual servings on the stove.
I love to freeze a big batch of chili for camping; it helps keep the cooler cool and is delicious when it's a bit chilly at dinnertime. Expert Tips and Tricks-
-
- This is best served warm, but after letting the flavors blend for a few hours. You can eat it right after it's ready, but I prefer the flavors the next day.
-
- If you feel you need a different profile of beans, you could use pinto beans or kidney beans, but I have a different delicious all-bean chili recipe that uses all of those already.
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