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Vegan Black Bean Chili Recipe

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4.4 from 13 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

This hearty Vegan Black Bean Chili is a flavorful, protein-packed dish perfect for a comforting meal. Combining black beans, red lentils, tomatoes, and bold spices like chili powder and cumin, it’s a delicious plant-based chili that simmers to tender perfection. Garnished with Fritos, vegan sour cream, fresh cilantro, and optional jalapenos, it offers layers of texture and spice that make it a satisfying choice for vegan and vegetarian diets.

Ingredients

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

Garnishes

  • Fritos
  • Vegan sour cream
  • Fresh chopped cilantro
  • Sliced jalapeno (optional)

Instructions

  1. Heat the oil and sauté onions: Heat olive oil in a large pot over medium heat. Add the diced onion along with a generous pinch of kosher salt and freshly cracked pepper. Cook for 4-5 minutes while stirring frequently until the onions are softened and translucent.
  2. Add garlic and spices: Stir in the minced garlic, chili powder, cumin, and sugar. Cook for another minute, stirring frequently to toast the spices and develop their flavors without burning the garlic.
  3. Add tomatoes, chipotles, beans, and lentils: Mix in the canned diced tomatoes, diced chipotles in adobo sauce, black beans, and uncooked red lentils. Season again with a large pinch of salt and freshly cracked pepper. Stir everything to combine evenly.
  4. Add tomato sauce and broth: Pour in the tomato sauce and 2 cups of vegetable broth. Stir the mixture thoroughly, ensuring all ingredients are well incorporated.
  5. Bring to simmer: Cover the pot and turn the heat to medium-high. Allow the chili to come to a simmer while covered, which helps meld the flavors and begin softening the lentils.
  6. Simmer until lentils are tender: Reduce the heat to medium-low and let the chili simmer uncovered for 5-7 minutes, stirring frequently to prevent sticking. Add the remaining 1 cup of vegetable broth if desired for preferred consistency. Continue simmering until the lentils are fully tender.
  7. Finish with lime juice and adjust seasoning: Stir in the juice of one lime for brightness. Taste and adjust seasoning with additional salt and pepper as needed.
  8. Garnish and serve: Ladle the chili into bowls and garnish with Fritos, vegan sour cream, freshly chopped cilantro, and sliced jalapenos if you like some extra heat. Serve hot and enjoy!

Notes

  • For a spicier chili, increase the amount of chipotles in adobo or add extra jalapenos as garnish.
  • You can substitute red lentils with yellow lentils if unavailable, but cooking time might vary slightly.
  • This chili keeps well in the refrigerator for up to 4 days and reheats beautifully.
  • Leftovers can be frozen for up to 3 months in an airtight container.
  • To make it nut-free and soy-free, ensure vegan sour cream used is free of these allergens if serving to guests with sensitivities.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: Mexican-inspired

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