Black Bean Vegan Chili (Printable Version)
Smoky, protein-rich chili combining black beans and red lentils for a quick, comforting meal that satisfies even meat lovers.
# Ingredients:
→ Spices
01 -
Chili powder
02 -
Ground cumin
03 -
Salt and pepper
04 -
Sugar, a pinch
→ Produce
05 -
1 onion, chopped
06 -
2-3 garlic cloves, minced
07 -
1 lime, juiced
08 -
Fresh cilantro, for garnish
09 -
Avocado, sliced, for garnish
→ Pantry
10 -
1 can (400g) black beans, drained and rinsed
11 -
100g split red lentils
12 -
1 can (400g) diced tomatoes
13 -
1-2 chipotles in adobo sauce, finely chopped
14 -
1 can (200g) tomato sauce
15 -
500ml vegetable broth
16 -
Olive oil, for cooking
→ Optional Garnishes
17 -
Tortilla chips
18 -
Vegan Cotija cheese
# Steps:
01 -
Heat a large heavy-bottom pot or Dutch oven over medium heat. Add a small amount of olive oil and sauté the chopped onion with salt and pepper until softened, about 3-4 minutes.
02 -
Add the minced garlic, chili powder, cumin, and a pinch of sugar. Cook for about one minute, stirring frequently, until fragrant.
03 -
Stir in the diced tomatoes, chipotles in adobo, black beans, split red lentils, and a generous pinch of salt and pepper.
04 -
Add the tomato sauce and vegetable broth. Cover and bring to a gentle simmer. Reduce heat and cook for 5–7 minutes, stirring occasionally, until the lentils are tender. Add more broth if you prefer a thinner consistency.
05 -
Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
06 -
Ladle into bowls and garnish with tortilla chips, sliced avocado, crumbled vegan Cotija cheese, and fresh chopped cilantro as desired.
# Notes:
01 -
This vegan chili tastes even better the next day as flavors deepen over time.
02 -
Avoid simmering the chili for too long to prevent lentils from breaking down excessively.
03 -
Stir frequently while cooking to prevent ingredients from sticking to the pot.
04 -
Always drain and rinse canned beans to remove excess sodium and better control the flavor.
05 -
For meal prep, store in airtight containers in the refrigerator for up to one week.
06 -
This chili can be frozen for up to three months. Thaw overnight before reheating.