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 dish without any greasy pans to clean.
This chili is a crowd-pleaser because it’s…
- So simple to make in about 10-minutes
- Hearty
- Packed full of flavor
- Only 3 main ingredients
- Veggie-loaded
- Oil-free
How to make Yes-You-Can Chili
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!
RECIPE CARD BELOW
Yes-You-Can Chili in Food for Life Classes
We make this easy chili bean 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!
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 to 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.
We love to eat this with my Country Cornbread. If you want to make your own salsa for this dish, here’s a great Easy Salsa recipe.
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
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
- 1 16 oz jar salsa, (mild, medium, or hot)
- 8 oz 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 76 Total Fat: .4g Carbohydrates: 15.8g Fiber: 4.5g Protein: 4.5g
Did you like this recipe? Please consider RATING it and leaving a COMMENT below. And remember, SHARING IS CARING!
Plant-Based Vegan Starter Kits $27
I make a chili that is similar but call it my Dump Chili. Certainly has saved me and is delicious.
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!
This is one of my favorite recipes! It’s super easy and super delicious! 5*
Super simple and delicious! I love it with a sweet potato.
Make this in the truck love it
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 … 👍😁
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!