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
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Black Bean Meatless Chili
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
- 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
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…
This is one of my favorite recipes. It is great when I am jammed with little time to cook. It is easy, quick, and I always double it. I alway keep the ingredients on hand for time emergencies. And, the best part is we LOVE it. Thanks for this this.
Thank you for such a quick, easy meal. It saves us from grabbing take-out! It is delicious.
Susan- You’re so welcome! I do love easy, and this one sure is that. Glad that you like it! 🙂
Terri,
Thank you for this fabulous, quick, delicious recipe. I would love more of these super fast recipes. It’s wonderful to have things on the shelf and in the freezer that allows me to have dinner ready so quickly. I’m more apt to stay on track when I can get off at 5, drive home, and still have dinner ready by 6. Keep ’em coming please!
We enjoyed this! I used a mix of black beans and kidney. I also added some vegetable broth. It was hearty and delicious!
Your calorie count is way off per serving if you use canned beans
1/2 cup corn = 90 calories
1/2 cup black beans = 120 calories
1/2 cup kidney beans = 110 calorie
1/2 cup salsa = 80 calories
Total = 400 calories for 1/2 cup
I thought the recipe would be around the 76 or maybe 100 per serving but now I can only have 1/2 cup for 400 calories since I used canned beans. 😞
@Kimberly, I agree- calorie count is way off… I got 297 using dry beans
Hi Brooke- You are right, the calorie (and other nutrition facts) were off on this one. I’m not sure what the program that calculates the nutrition was counting. I’ve manually corrected it now. Thank you for the heads-up!
@Kimberly,
Hi Kimberly. This would actually be 400 calories for 2 cups of the chili, or around 200 for one cup. You’ve listed 2 cups worth of ingredients. So eat and enjoy! (unless I’ve totaled something incorrectly)
I love this but would prefer to make it more quickly in the Instant Pot. How long would I set that for on high pressure?
Hi Janet- This recipe is really just heating up and not cooking. To really speed it up, simply heat for about 2-minutes in a microwave. Super simple! 🙂
Cook in IP for 7M and done, even with frozen corn. For me I’d add a frozen Souper Cube of soy curls. Still 7M. or 6M. Even 5M would probably work, either HP or LP or steam.
Such great information for the Instant Pot! Thank you, Marge!
We love this recipe. It is fast, easy and has a nice kick to it when “medium” salsa is used. Thank you!
Made this for the first time this evening. So easy even I could make it! I’m so glad I doubled it. It’s so good. Left overs for tomorrow’s lunch will be over rice. Thanks for sharing this!
Hi Doug- That’s why I love this recipe. The ease of making it makes it my go-to. Thanks so much for letting me know how much you liked it, and I really like your idea of serving it over rice!
Hi Terri, I made this for the first time just a few days ago. I used 365 spicy black beans which I did not drain to retain the flavor, and a can of 365 dark red kidney beans (drained and rinsed). Also, about 1/3 jar of 365 medium salsa and a half can of Italian seasoned diced tomatoes. And the corn.
I simmered for about 10 minutes to give it a chance to thicken and it was yummy! I had it plain for dinner that first night. But for the next 3 days, I had it for a hearty lunch over a microwaved “baked” potato. So delicious!
That sounds delicious! I love this recipe for the simplicity and flavor. So glad you like it too!
This chili is SUPER EASY & DELICIOUS, but it looks & tastes like I spent some time putting it together
…& I’m just lettin’ them think I’m that amazing … ??
Make this in the truck love it
Super simple and delicious! I love it with a sweet potato.
This is one of my favorite recipes! It’s super easy and super delicious! 5*
Looks amazing! How many cans of beans would you use?
Thanks very much!
The 3 cups of beans would equal (2) 15 oz cans of beans. Enjoy!
I make a chili that is similar but call it my Dump Chili. Certainly has saved me and is delicious.