No meat? No problem! This vegan Yes-You-Can Black Bean Chili recipe has all the taste 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.
This salsa chili is a crowd-pleaser because it’s…
- So simple to make in about 10-minutes
- 3-ingredient recipe
- Packed full of flavor
- Only 3 main ingredients
How to make Yes-You-Can Chili
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 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!
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Yes-You-Can Chili in Food for Life Classes
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!
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
Other great chili recipes
- 3 cups black beans, cooked
- 2 cups salsa, (mild, medium, or hot)
- 1 cup 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. 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.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 76Total Fat: .4gCarbohydrates: 15.8gFiber: 4.5gProtein: 4.5g
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.