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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.
Course One Pot Meals, Soup/Stew
Cuisine American, Vegan
Keyword Black Bean Chili
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 - 1 cup servings
Author Deb Delozier | Vegelicious Kitchen


  • 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


  • 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.