Description
This Easy Black Bean Chili is a healthy, low-fat recipe that’s ready in just 30 minutes. Packed with plant-based protein, fiber, and bold flavor, it’s a one-pot vegetarian chili perfect for meal prep or cozy weeknight dinners. Gluten-free and naturally vegan, this quick chili recipe is satisfying, nutritious, and easy to customize.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 bell pepper, chopped
1 carrot, chopped
2 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes
1.5 cups vegetable broth
2 cans (15 oz) black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon lime juice
2 tablespoons chopped cilantro (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
2. Stir in the garlic, bell pepper, and carrot. Cook for 5 minutes until slightly tender.
3. Add tomato paste and cook for 1 to 2 minutes, stirring often.
4. Add diced tomatoes and cook for another minute to combine flavors.
5. Stir in black beans, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
6. Let simmer uncovered for 15 to 20 minutes, stirring occasionally, until chili thickens slightly.
7. Add lime juice and adjust seasoning to taste.
8. Serve hot with your favorite toppings like avocado, Greek yogurt, or tortilla chips.
Notes
This chili tastes even better the next day.
You can freeze it for up to 3 months in a sealed container.
Add a dash of hot sauce if you love spice!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Stew
- Method: Stovetop
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 265
- Sugar: 6g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg