Why You’ll Love This Vegetarian Chili with Black Beans

• It’s a flavor powerhouse. We’re not relying on meat for depth here. Instead, we use a clever combination of umami-rich ingredients like tomato paste and a good, long simmer to develop a complex, satisfying taste that will have you going back for seconds.
• It’s incredibly meal-prep friendly. This chili is one of those magical dishes that actually improves with time. Making a big batch on the weekend means you have delicious, ready-to-go lunches or dinners for days, and it freezes beautifully for those nights when you just can’t even.
• It’s packed with texture. The tender black beans, the slight bite of the vegetables, and the thick, hearty broth create a wonderfully satisfying mouthfeel that makes this chili feel substantial and complete.
• It’s totally customizable. Like a little heat? Add an extra jalapeño. Want to sneak in more veggies? Toss in some corn or zucchini. This recipe is a fantastic template that you can make your own, every single time.

Ingredients & Tools

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeños, seeds removed and finely diced (adjust for heat)
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 1 tbsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for extra kick)
• 2 (15 oz) cans black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 tbsp soy sauce or tamari (for depth)
• 1 tsp brown sugar or maple syrup (to balance acidity)
• Salt and black pepper to taste
• For serving: Fresh cilantro, avocado slices, lime wedges, sour cream or vegan yogurt

Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even heating), a wooden spoon, and a good knife.

Don’t be intimidated by the list—it’s mostly pantry staples! The real stars here are the spices. Using freshly opened spices, especially the cumin and smoked paprika, makes a world of difference in creating that warm, authentic chili flavor.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Don’t rush the veggie sauté. This is where we build our flavor foundation. Taking the time to cook the onions, peppers, and garlic until they’re truly soft and fragrant—about 8-10 minutes—will add a sweetness and depth you just can’t get if you hurry.
• Toast your spices. After adding the tomato paste and spices to the pot, stir constantly for a minute. You’ll smell the aroma bloom—this simple step wakes up the spices and makes the flavor so much richer and more complex.
• Rinse those beans! Always, always give your canned beans a good rinse under cold water in a colander. This washes away the starchy, sometimes salty liquid they’re packed in, giving you better control over the final flavor and texture of your chili.
• The secret umami boost. That tablespoon of soy sauce might seem odd, but trust me. It adds a savory, salty depth that mimics the richness often provided by meat, making the chili taste incredibly hearty and well-rounded.

How to Make Vegetarian Chili with Black Beans

Serving Suggestions

Complementary Dishes

• Skillet Cornbread — A slightly sweet, crumbly piece of cornbread is the perfect tool for scooping up every last bit of chili from the bowl. The textures are a match made in heaven.
• Simple Avocado & Lime Salad — The cool, creamy avocado and sharp lime juice provide a bright, fresh contrast that cuts through the richness of the chili beautifully.

Drinks

• A Crisp Mexican Lager — The light, effervescent quality of a cold lager cleanses the palate between spicy, hearty bites and is a classic pairing for a reason.
• Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the warmth of the spices.

Something Sweet

• Dark Chocolate Almond Clusters — A few pieces of rich, slightly bitter dark chocolate after the meal feel sophisticated and satisfy a sweet tooth without being overly heavy.
• Cinnamon-Dusted Orange Slices — This is so simple but so good. The bright, juicy citrus with a hint of warm cinnamon is a light and healthy way to end the meal.

Top Mistakes to Avoid

• Mistake: Not sautéing the vegetables long enough. If you add the liquid before the onions and peppers are properly softened, they’ll never achieve that sweet, caramelized depth, and your chili will taste a bit raw and underwhelming.
• Mistake: Skipping the spice-toasting step. I know it’s just one minute, but it’s a crucial one! Adding raw, untoasted spices directly to the liquid can leave them tasting dusty and one-dimensional.
• Mistake: Boiling the chili aggressively. A gentle simmer is what you want. A rolling boil can break the beans down too much, making the texture mushy, and it might cause the bottom to scorch. Low and slow is the way to go.
• Mistake: Underseasoning at the end. Chili needs a good amount of salt to make all those complex flavors pop. Be brave! Taste and season in stages until it tastes just right to you.

Expert Tips

• Tip: Add a square of dark chocolate. Stir in a small square of high-quality dark chocolate (70% cacao or higher) during the last 10 minutes of simmering. It won’t make the chili taste like chocolate, but it will add an incredible depth and a subtle, smooth richness.
• Tip: Try a “bean mash” for thickness. Before adding all the beans, take about a half-cup of them and mash them with a fork on a plate. Stir this bean paste into the chili—it will dissolve and thicken the broth almost instantly, giving it a wonderful, hearty consistency.
• Tip: Boost the veggie content effortlessly. Feel free to stir in a handful of spinach or kale during the last 5 minutes of cooking, or add a cup of frozen corn along with the beans. It’s an easy way to pack in more nutrients and color.
• Tip: Make it smoky without smoked paprika. If you don’t have smoked paprika, a tiny drop (and I mean tiny—start with 1/8 tsp) of liquid smoke added with the broth can provide that beloved smoky backbone.

FAQs

Can I make this chili in a slow cooker?
Absolutely! This recipe adapts beautifully. Simply follow steps 1-3 in a skillet on the stove to sauté the vegetables and toast the spices. Then, transfer that mixture to your slow cooker, add all the remaining ingredients (except the salt for finishing), and stir. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Taste and season with salt and pepper right before serving.

How long will leftovers last in the fridge?
Stored in an airtight container, this chili will keep beautifully in the refrigerator for 4-5 days. In fact, as I mentioned, it often tastes even better on day two or three as the flavors continue to meld. Just give it a gentle reheat on the stove or in the microwave.

Can I freeze this vegetarian chili?
Yes, it freezes exceptionally well! Let the chili cool completely, then portion it into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. To serve, thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it seems too thick.

What can I use instead of soy sauce for gluten-free?
Tamari is a great gluten-free alternative that tastes almost identical. If you’re avoiding soy altogether, you can use coconut aminos, which will add a slightly sweeter, but still savory, note. Or, you can simply add an extra pinch of salt—the soy sauce is mainly for umami, so the flavor profile will be a little different but still delicious.

My chili is too thin! How can I thicken it?
No worries, this is an easy fix. The simplest way is to let it simmer uncovered for an additional 10-15 minutes; the excess liquid will evaporate. If you’re in a hurry, you can use the bean-mashing trick mentioned in the Expert Tips: mash some of the beans right in the pot and stir them in. Alternatively, mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then stir it into the simmering chili—it will thicken up in just a minute or two.