Are black beans good for making chili?

Yes, black beans work wonderfully in chili because they hold their shape while adding a creamy texture. They also absorb smoky spices really well.

What is the secret ingredient in a good chili?

For this Vegan Chili Recipe with Black Beans, chipotles in adobo and fresh lime juice make a huge difference. The smoky heat and bright finish create balanced flavor.

Can you make a chilli with black beans?

Absolutely. Black beans create a hearty and filling chili that tastes rich and satisfying, especially when paired with lentils and tomatoes.

What are common mistakes when making bean chili?

The most common mistake is not stirring enough while simmering. Lentils and beans can stick quickly. Another mistake involves adding too little seasoning, which can leave the chili tasting flat.

Vegan Chili Recipe with Black Beans

Name: Vegan Chili Recipe with Black Beans | Amazing Easy Dinner
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 red onion, diced; 5 cloves garlic, minced; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1/2 teaspoon sugar; 1 can (14.5 oz) diced tomatoes; 2 teaspoons diced chipotles in adobo; 3 cans (15 oz each) black beans, drained and rinsed; 1 cup uncooked split red lentils; 2 cans (15 oz each) tomato sauce; 2 to 3 cups vegetable broth; Juice of 1 lime; Kosher salt, to taste; Fresh cracked black pepper, to taste; Optional toppings: Fritos, vegan sour cream, chopped cilantro, sliced jalapeños

Description

A smoky, hearty Vegan Chili Recipe with Black Beans made with red lentils, tomato sauce, chipotles, and fresh lime juice. Ready in about 15 minutes.

Ingredients

Scale

1 tablespoon olive oil

1 red onion, diced

5 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1/2 teaspoon sugar

1 can (14.5 oz) diced tomatoes

2 teaspoons diced chipotles in adobo

3 cans (15 oz each) black beans, drained and rinsed

1 cup uncooked split red lentils

2 cans (15 oz each) tomato sauce

2 to 3 cups vegetable broth

Juice of 1 lime

Kosher salt, to taste

Fresh cracked black pepper, to taste

Optional toppings: Fritos, vegan sour cream, chopped cilantro, sliced jalapeños

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Instructions

1. Warm the olive oil in a large pot over medium heat.

2. Add the diced onion with a pinch of salt and pepper and cook until softened, about 4 to 5 minutes.

3. Stir in the garlic, chili powder, cumin, and sugar, and cook briefly until fragrant.

4. Add the diced tomatoes, chipotles, black beans, lentils, and another pinch of salt and pepper.

5. Pour in the tomato sauce and 2 cups of vegetable broth.

6. Bring to a simmer, then reduce the heat and cook for 5 to 7 minutes, stirring often, until the lentils are tender.

7. Add extra broth if you prefer a thinner chili.

8. Stir in lime juice, adjust seasoning, and serve with desired toppings.

Notes

Split red lentils cook quickly and help thicken the chili.

Cooking longer than needed may make the texture softer and creamier.

Stir frequently while simmering to prevent sticking.

Different beans such as pinto or kidney beans can be substituted.

Crushed tomatoes or tomato juice can replace diced tomatoes or tomato sauce.

For extra heat, add more chipotles, cayenne, or smoked paprika.

Additional vegetables like bell peppers, corn, jalapeños, or sweet potatoes work well.

Ground turkey or beef can be added for a non-vegan version.

Store refrigerated in an airtight container for up to 1 week.

Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 287
Sugar: 7.7g
Sodium: 1283mg
Fat: 5.3g
Saturated Fat: 0g
Unsaturated Fat: 5.3g
Trans Fat: 0g
Carbohydrates: 43.5g
Fiber: 11.8g
Protein: 15.8g
Cholesterol: 0mg