Name: Black Bean Chili (Skillet Method)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 1/2 cups dry black beans (cooked in the slow cooker OR 2 cans of black beans); 1 medium onion (chopped); 3 cloves garlic (chopped); 1 bell pepper (color of your choice, chopped); 1 14.5 oz . can of diced tomatoes (fire roasted are good); 1 1/2 tsp salt; 3 tsp cumin; 1 1/2 tsp chili powder; 1 1/4 tsp smoked paprika (optional); 1 tsp garlic granules; 1 1/2 tsp onion granules; 1 tsp oregano; 1/4 tsp dry chili flakes; 3 - 3 1/2 cups water

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A simple stovetop, one pot version of vegan Black Bean Chili.

Vegan Black Bean Chili

This vegan chili is a perfect recipe for using either homemade black beans or canned ones. I always try to use organic as much as possible, whether it’s the dry beans or the canned ones. For canned, I really personally like the organic ones from Trader Joe’s.

One pot meals like this are so quick to prepare and serve – perfect for our busy lives. This recipe is one that can be made ahead and refrigerated or eaten hot right after it’s cooked. It’s great served on top of a taco salad, or just eaten in corn tortillas, with tortilla chips or corn bread.

Adding some crumbled tofu to this chili makes it heartier and adds another texture and some extra protein. Other meatless foods like tempeh, seitan, etc. can be substituted for the tofu.

Here is the Black Bean Chili recipe:

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Black Bean Chili (Skillet Method)

This is a basic vegan black bean chili recipe. You can add seasoned, crumbled tofu, seitan, tempeh, etc. to make it heartier if you'd like to.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: One Pot Meals, Soup/Stew

Cuisine: American, Vegan

Keyword: Black Bean Chili

Servings: - 1 cup servings

Author: Deb Delozier | Vegelicious Kitchen

Ingredients

1 1/2 cups dry black beans cooked in the slow cooker OR 2 cans of black beans
1 medium onion chopped
3 cloves garlic chopped
1 bell pepper color of your choice, chopped
1 14.5 oz . can of diced tomatoes fire roasted are good
1 1/2 tsp salt
3 tsp cumin
1 1/2 tsp chili powder
1 1/4 tsp smoked paprika optional
1 tsp garlic granules
1 1/2 tsp onion granules
1 tsp oregano
1/4 tsp dry chili flakes
3 - 3 1/2 cups water

Instructions

In a large skillet, saute your chopped onion and bell pepper in a little olive oil.
When they are cooked to the consistency you'd like, add the chopped garlic and saute for just about a minute, stirring constantly so it won't burn.
At that point, add your can of diced tomatoes and your black beans.
Season your mixture with salt, cumin, chili powder, garlic granules, onion granules, oregano and chili flakes (smoked paprika optional)
Let all the ingredients cook together for about 10 minutes until everything is heated through very well and flavor get to mingle.

DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

I can’t lie though… Chili is not a particularly pretty dish so that’s why it’s good to add some colorful garnishes for eye appeal – like sliced cherry tomatoes, chopped colorful bell peppers, fresh cilantro, scallions and chunks of avocado. Eating begins with the eyes and if it looks good and then actually tastes good you’ve got a winner!