Black Bean Meatless Chili
No meat? No problem! This Black Bean Meatless Chili recipe has all the tastes of hearty chili and can be ready to eat in 15 minutes or less. The convenience of a three-ingredient recipe without any greasy pans to clean.
Servings: 4 servings
Calories: 238kcal
Ingredients
- 2 cans black beans (3 cups cook beans)
- 2 cups salsa (mild, medium, or hot)
- 1 cup frozen corn defrosted
- fresh cilantro optional
- lime wedges optional
Instructions
- Drain and rinse the black beans. To do this, I pour the beans in a colander and rinse under warm water. Sometimes, I mix it up sometimes and add other bean varieties.
- Defrost the frozen corn by placing it 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 served with my vegan cornbread recipe. 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!
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Cooking Methods:
- Microwave- The simplest and quickest way to make this meatless chili is in the microwave. It only takes 2-3 minutes in a microwave-safe bowl with a lid to prevent bubbling out and making cleanup easier.
- Stovetop- In the Food for Life classes I taught we always made this bean chili on the stovetop using an induction burner. Basically, you are just heating up the ingredients because it doesn't require actual cooking.
- InstantPot- I have been asked in the past about making this vegan chili in an Instant Pot, and there is absolutely no need to do that because it doesn't need to cook. We are simply warming the ingredients because the beans are already cooked when you make the chili.
Nutrition
Calories: 238kcal | Carbohydrates: 46g | Protein: 14.7g | Fat: 1.4g | Fiber: 14.4g