Vegan Black Bean Chili | Vegan
No meat? No problem! This Vegan Black Bean 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.
Making vegan chili doesn’t have to be complicated or require a lot of ingredients. This simple bean chili is the easiest one you’ll ever make and even the kids can do it. If you love meatless chili, we have a whole page of vegan chili recipes for you to try! Our Instant Pot vegan chili is another hearty and delicious recipe you don’t want to miss.
This vegan chili is a crowd-pleaser because it’s…
- Simple to make in about 10 minutes
- 3-ingredient recipe
- Hearty
- Packed full of flavor
- Only 3 main ingredients
- Veggie-loaded
- Oil-free
How to make Yes-You-Can Vegan Chili
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
If using canned beans, remember to drain and rinse them. 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.
Next, 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 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 squeeze fresh lime juice over the top. Oftentimes, I like to slice an avocado as well. Serve warm and enjoy!
Meatless chili is a crowd-pleaser
We make this easy meatless chili with salsa recipe in the Food for Life nutrition education and cooking classes I teach for the Physicians Committee for Responsible Medicine, and it always impresses participants. It’s served with lime wedges and fresh cilantro, and students can’t believe how delicious it tastes!
We love to eat this bean chili with my Country Vegan Cornbread. If you want to make your own salsa for this dish, here’s a great Easy Blender Salsa recipe.
Cooking method options
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.
Other great bean chili recipes
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
Yes-You-Can Vegan Black Bean Chili
Ingredients
- 3 cups black beans cooked
- 2 cups salsa (mild, medium, or hot)
- 1 cup frozen corn defrosted
- fresh cilantro optional
- lime wedges optional
Instructions
- 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. 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!
- To make this in a crockpot, 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 a slow cooker. Allow to cook on low for 1 hour.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
A game changer! So easy and delicious.
This is so easy and so good!!!! Had it ready in 15!!