Vegetarian Black Bean Chili
A hearty vegetarian black bean chili packed with bold spices, tomatoes, and fresh cilantro—perfect for cozy dinners and satisfying plant-based comfort food.
Ingredients
- 2 c. black beans ⓘ
- 1 bay leaf ⓘ
- 3 Tbsp. corn oil ⓘ
- 3 medium onions, diced ⓘ
- 2 Tbsp. ground cumin ⓘ
- cayenne pepper to taste ⓘ
- 1 Tbsp. ground coriander ⓘ
- 4 garlic cloves, chopped ⓘ
- 1/2 tsp. salt
- 2 to 3 Tbsp. chili powder ⓘ
- 1 1/2 lb. chopped canned tomatoes ⓘ
- 1 Tbsp. rice wine vinegar ⓘ
- 1 Tbsp. brown sugar ⓘ
- 4 Tbsp. chopped cilantro ⓘ
Instructions
- Sort, clean, and soak the black beans overnight in water.
- Drain the beans and cover with a few inches of fresh water.
- Bring the beans to a boil with the bay leaf and cook until tender.
- Heat corn oil in a large skillet and sauté the diced onions until soft.
- Add ground cumin, cayenne pepper, ground coriander, chopped garlic, salt, and chili powder to the skillet.
- Cook the mixture for 5 minutes, then add the canned chopped tomatoes with juice.
- Simmer the tomato and spice mixture for 15 minutes.
- Add the cooked beans to the skillet and stir to combine.
- Season the chili to taste with rice wine vinegar, brown sugar, and chopped cilantro.
- Serve hot, optionally garnished with grated cheese or sour cream.
Tips & Substitutions
For a deeper flavor, consider adding a splash of Worcestershire sauce or a spoonful of tomato paste. If you're short on time, canned black beans can be used—just rinse and drain them before adding. Adjust the heat by varying the cayenne pepper and chili powder to your taste. Fresh lime juice can enhance the flavor profile, making it a refreshing option.
Serving Suggestions
Serve this hearty Vegetarian Black Bean Chili with warm cornbread or over a bed of rice for a complete meal. It pairs beautifully with California Avocado Salsa for a fresh contrast. Consider topping with diced avocado, sour cream, or shredded cheese, and don’t forget to offer some Monica'S Margaritas on the side for a festive touch.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water if it thickens too much. It also freezes well; just ensure it's in a freezer-safe container for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Black Bean Chili contains roughly 2340 calories, with 64g protein, 254g carbohydrates, and 159g fat. It is an excellent source of dietary fiber (414% of the Daily Value), iron (222% of the Daily Value), and vitamin A (181% of the Daily Value). Note that it is relatively high in sodium, at 2133mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Absolutely! This chili tastes even better the next day, allowing the flavors to meld together. Prepare it a day ahead, cool it completely, and store it in the refrigerator. Reheat on the stovetop or in the microwave before serving.
What can I use instead of corn oil?
You can substitute corn oil with olive oil or vegetable oil, both of which will work well for sautéing. If you're looking for a more flavorful option, avocado oil is also a great choice that complements the dish nicely.
Is this chili suitable for vegans?
Yes, this Vegetarian Black Bean Chili is completely vegan! All the ingredients used are plant-based, making it a perfect option for those following vegan recipes. Just be sure to check any toppings you use, such as cheese or sour cream, to keep it vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).