Description
A hearty and flavorful Easy Vegan Black Bean Chili that is gluten-free, packed with vegetables, spices, and protein-rich black beans. Perfect for a nutritious and comforting meal ready in just 35 minutes.
Ingredients
Vegetables
- 1 large onion, diced
- 1 stick celery, sliced thinly
- 3 cloves garlic, crushed or chopped
- 2 bell peppers of any colour, cut into 1cm pieces
- 1 medium zucchini/courgette, cut into 1cm cubes
Base Ingredients
- 1 800ml tin black beans, drained and rinsed (approx. 3 cups)
- 1 800ml tin crushed tomatoes (approx. just over 3 cups)
- 1 vegetable stock cube dissolved in ¼ cup boiling water (or ¼ cup vegetable broth/stock)
Spices and Seasoning
- 2 tsp cumin
- 2 tsp coriander
- 1 tbsp chili powder
- 1 tsp smoked paprika (regular paprika works if smoked not available)
- ½-1 tbsp soy sauce or tamari, depending on taste
Toppings (Optional)
- Avocado slices
- Lime wedges
- Cilantro leaves
- Jalapeño slices
- Sour cream (vegan if desired)
- Cheese (vegan if desired)
- Tortilla chips
Instructions
- Sauté the Aromatics: Heat a large pot on medium heat. Add the diced onion and sliced celery along with 2 tablespoons of water. Cover with a lid and steam sauté for 10 minutes, stirring regularly to avoid sticking, until the onion just starts to soften.
- Add Remaining Ingredients: Add the crushed or chopped garlic, diced bell peppers, cubed zucchini, drained black beans, crushed tomatoes, dissolved vegetable stock, cumin, coriander, chili powder, smoked paprika, and soy sauce or tamari into the pot. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low or medium. Cover the pot with a lid and let it simmer for 20 minutes. Stir occasionally to prevent sticking. The chili will thicken initially but will become more liquid as the vegetables release moisture and cook until the zucchini is tender.
- Season and Serve: Taste and add salt if desired. Remove the pot from heat and serve the chili hot in bowls. Garnish with optional toppings such as avocado slices, lime wedges, cilantro, jalapeños, vegan sour cream, vegan cheese, and tortilla chips according to your preference.
Notes
- Use smoked paprika for a deeper smoky flavor, but regular paprika works as a suitable substitute.
- Do not add extra liquid while simmering; the chili will naturally become more liquid as the vegetables cook.
- This chili is vegan and gluten-free by nature but always check labels on packaged ingredients to ensure suitability.
- Feel free to customize the heat level by adjusting the chili powder amount or adding more jalapeño slices as topping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Gluten Free, Southwestern American-inspired
