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Easy Creamy Vegan Black Bean Chili (Perfect for Meal Prep)

A close-up of a bowl of rich, dark black bean chili topped with fresh avocado slices and cilantro.
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Make this hearty, smoky black bean chili on the stovetop in 30 minutes. It is a protein-packed, high fiber vegetarian dinner ideal for weeknight meals and meal prep.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (15 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can black beans, undrained
  • 1 cup vegetable broth
  • 1/2 cup frozen corn
  • 1/4 cup unsweetened almond milk or other non-dairy milk (for creaminess)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional Toppings: avocado slices, fresh cilantro, lime wedges, vegan sour cream

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir constantly and cook for 1 minute until fragrant.
  3. Pour in the fire-roasted diced tomatoes (with their juice), the rinsed black beans, the undrained black beans, and the vegetable broth. Stir well to combine all ingredients.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for 15 minutes, stirring occasionally. This allows the smoky flavors to deepen.
  5. Stir in the frozen corn and the non-dairy milk. Cook for another 5 minutes until the corn is heated through and the chili has reached a creamy consistency.
  6. Season with salt and black pepper to your taste.
  7. Serve the hearty black bean chili hot with your choice of toppings like avocado slices or fresh cilantro. This recipe is excellent for meal prep and keeps well for several days.

Notes

  • For an even thicker chili, mash about 1/2 cup of the beans against the side of the pot before adding the corn.
  • If you want a richer, deeper flavor base, substitute 1/2 cup of the vegetable broth with 1/2 cup of strong brewed coffee.
  • This recipe is naturally gluten-free and uses pantry staples for a simple weeknight dinner.

Nutrition

Find it online: https://daisyrecipe.com/easy-black-bean-chili-smoky-flavor/