No meat? No problem! This vegan black bean chili recipe has all the taste of a hearty chili and can be ready to eat in 15-minutes or less. The convenience of a three-ingredient dish without any greasy pans to clean.
yes you can black bean chili
3cupsblack beans, cooked
116 oz jarsalsa(mild, medium, or hot)
8ozfrozen corn, defrosted
If using canned beans, drain and rinse. I mix it up sometimes and add other bean varieties. In this picture, I used black beans and red kidney beans.
Next, defrost the frozen corn by placing in a colander and running warm water over it.
Combine beans, corn, and salsa in a pot and cook over medium heat for 5 minutes to heat thoroughly. If you like it with a little more liquid, add veggie broth. I never add broth unless serving with cornbread (link to cornbread recipe below). That's because I like to crumble the cornbread and let it soak up the seasoned juices.
Top with cilantro and fresh lime juice. Serve warm and enjoy!