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.
We love eating chili this time of year when you’re coming home from soccer practice and frozen to the bone.
My 12-year-old son was eating this at 9 pm after soccer practice. He wanted another bowl and then requested to eat it again for dinner tonight.
Sadly, my 9-year-old gave it one look and said yeah, not eating that. Nothing new around here, picky, picky, picky.
Vegan Black Bean Chili Recipe Q&A
Can I make this chili oil-free?
Yes, leave out the oil and use water for cooking the onions and spices; it will work out just fine.
Can I add other mix-ins?
Yes, you can, 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
Can I use dried beans?
I have never tried it with this recipe, but I’m sure you could; the water ratio would be different.
Do I have to use vinegar?
Yes, I wouldn’t leave it out because it’s what makes this chili have a bit of a unique flavor.
What ingredients do you need for this easy black bean chili recipe?
Check out the recipe card at the bottom of this post for the full recipe.
- oil *optional (olive oil, vegetable oil, whichever you like, or just use water if you want to keep it oil-free)
- onion, chopped small
- garlic minced
- chili powder
- ground cumin
- dried oregano
- dried basil
- salt
- water
- red wine vinegar
- crushed tomatoes
- tomato sauce
- black beans, rinsed and drained
- corn (canned or frozen corn)
How do you make vegan black bean chili?
Instant Pot Directions;
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, 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, add the onions and oil, stir, and 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.
How do you serve this vegan black bean chili?
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.
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 toppings will depend on your personal preference.
How do you store leftover chili?
Let the chili come to room temperature 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.
Can you freeze chili?
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.
Want some other vegan chili recipes?
- Easy Vegan Chili (Meat eaters love this one)
- All Bean Chili
- Vegan White Bean Chili
- Sweet Potato Quinoa Chili
Ingredients
- 1 TB oil *optional
- 1 onion chopped small
- 2 cloves garlic minced
- 1 TB chili powder
- 1/2 TB cumin
- 1/2 TB oregano
- 1/2 TB basil
- 1 tsp salt
- 1 tsp sugar
- 1/2 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
Nutrition
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