Yes-You-Can Vegan Black Bean Chili

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.

Course Main Course
Cuisine American
Keyword yes you can black bean chili
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings


  • 3 cups black beans, cooked
  • 1 16 oz jar salsa (mild, medium, or hot)
  • 8 oz frozen corn, defrosted
  • fresh cilantro optional
  • lime wedges optional


  1. 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.
  2. Next, defrost the frozen corn by placing in a colander and running warm water over it.
  3. 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.
  4. Top with cilantro and fresh lime juice. Serve warm and enjoy!
  5. To make this in a crock pot, simply add all ingredients to a large cooker after draining and rinsing canned beans. No need to run corn under warm water, because they will defrost in slow cooker. Allow to cook on low for 1 hour.