No meat? No problem! This Yes-You-Can Black Bean Chili recipe has all the taste of a hearty chili and the convenience of a three-ingredient dish without any greasy pans to clean.
We make Yes-You-Can Black Bean Chili in the Food for Life nutrition education and cooking classes I teach for 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 taste!
The great thing about Food for Life nutrition education and cooking sessions is that each class includes a cooking demo of three or four new recipes. Participants get to see how easy healthy plant-based recipes can be to prepare, and they get to taste them before heading out to the grocery store buy the ingredients for themselves. That way, when they prepare the food at home for their family, they can be confident that it will go over well.
Recently, my sister helped with a class I was teaching at a cancer center in South Carolina and, after she tried this chili, she told me it needed to be included on my website. She said that it should be available for everyone–those people just beginning a plant-based lifestyle who want to try easy recipes, and the veteran whole food plant-based folks that want fast uncomplicated meals.
My sister is usually right! So, enjoy this quick and tasty one-pot dish to help simplify your life and meal planning.
Nutrition in Black Beans
A 1/2-cup serving of cooked black beans, which is 86 grams, contains 113 calories. With 1.3 calories per gram, black beans are a low-energy-dense food, which means calorie content is low compared to weight. This makes them a more filling food because you can eat a large portion without going overboard on calories. A 1/2-cup serving of cooked black beans contains 20 grams of carbohydrates and 7 grams of fiber. —LiveStrong
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Other Great Chili Recipes
- 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
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!
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