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.
Making meatless 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.
We have other vegan chili recipes on this website including my Instant Pot vegan chili, this easy mac chili with pasta recipe, and our crockpot vegan chili. We have a whole page of vegan chili recipes for you to try!
Reasons you will love this recipe
- Hearty and Flavorful: This black bean meatless chili is packed with rich flavors and spices, delivering a satisfying and comforting meal without the meat.
- Protein-Packed and Nutritious: Loaded with black beans and veggies, this chili offers a healthy dose of plant-based protein and fiber, keeping you full and energized.
- Quick and Easy to Make: With simple ingredients and minimal prep, this black bean chili comes together in no time, making it perfect for busy weeknights.
- Perfect for Meal Prep: This chili stores well and tastes even better the next day, making it a great option for batch cooking and freezing for future meals.
Ingredients you will need
- Beans- Black beans are perfect for making meatless chili because they’re rich in protein and fiber, providing a hearty, satisfying texture similar to meat. This recipe offers the convenience of using canned beans or you can make your own fresh in your Instant Pot.
- Corn- Adding frozen corn niblets to meatless chili gives it a sweet, crisp bite that contrasts nicely with the hearty beans and savory spices. Corn also adds texture and brightens up the chili with a pop of color, making the dish more flavorful and visually appealing. Plus, it’s an easy way to include extra veggies!
- Salsa- Using salsa adds an instant burst of flavor with minimal effort. It combines tomatoes, onions, peppers, and spices all in one, enhancing the chili with a well-balanced mix of tang, heat, and savory goodness. Plus, salsa saves time by cutting down on the need for chopping and seasoning.
How to make meatless black bean chili
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: 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.
STEP #2: Next, defrost the frozen corn by placing it in a colander and running warm water over it.
STEP #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 served with my vegan cornbread recipe. That’s because I like to crumble the cornbread and let it soak up the seasoned juices.
STEP #4: Top with cilantro and squeeze fresh lime juice over the top. Oftentimes, I like to slice an avocado as well. Serve warm and enjoy!
If you want to make your own salsa for this dish, here’s a great Easy Blender Salsa recipe.
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.
Frequently Asked Questions
Yes, canned black beans work perfectly for black bean meatless chili. Just drain and rinse them before adding to the chili to reduce excess sodium and ensure a better texture.
Yes, black bean chili can be made ahead of time and actually tastes better as the flavors develop. Store it in the refrigerator for up to 4 days, or freeze it for longer storage.
Great toppings for black bean chili include avocado, dairy-free tofu sour cream, shredded homemade vegan cheese, cilantro, jalapeños, and lime wedges. These add fresh flavor and texture to the dish.
More Meatless 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!
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.
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.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
We make this easy chili with salsa recipe 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 tastes!
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Nutrition Information:
Yield: 4Amount Per Serving: Calories: 238Total Fat: 1.4gCarbohydrates: 46gFiber: 14.4gProtein: 14.7g
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.
A game changer! So easy and delicious.
This is so easy and so good!!!! Had it ready in 15!!