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Vegan Black Bean Chili

This vegan chili is loaded with black beans and veggies, simmered in a spicy tomato sauce until thick and creamy. Warm, hearty, perfectly spiced comfort food to keep you cozy and warm during the colder months.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Vegan
Servings: 4


  • 1 onion diced
  • 1 carrot sliced
  • 3 garlic cloves minced
  • 1 bell pepper chopped
  • 1 zucchini diced
  • 3 tbsp tomato paste
  • 1 15 oz can tomato sauce
  • 2 tbsp sweetener of choice (maple syrup, sugar, etc.)
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 1/4 tsp turmeric
  • 1/4 cup nutritional yeast
  • 2-3 cups vegetable stock depending on how thick you want it
  • 2 cans black beans drained and rinsed
  • 1/2 lemon juiced
  • handful of cilantro chopped
  • salt and pepper to taste


  • Heat a large pot over medium high heat and add a bit of oil or vegetable broth. Add onion, carrots, and garlic and cook until the onions turn translucent.
  • Add zucchini and bell pepper and cook for 1-2 minutes. Add a splash of vegetable broth as needed to prevent the veggies from sticking.
  • Add the spices and stir to combine with the veggies.
  • Stir in tomato paste, tomato sauce, sweetener, and 2 cups vegetable broth. Bring to a boil then lower to simmer, covered, for 20 minutes. Stir occasionally to prevent sticking to the bottom of the pan.
  • Add in black beans and continue simmering for another 10 minutes, or until thickened and veggies are tender. Add more vegetable broth if the chili looks too thick for your liking.
  • Finally, add in lemon juice, cilantro, and salt/pepper to taste.