Easy One Pot Vegetarian Black Bean Chili
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This black bean chili is an easy one-pot recipe that's quick enough for your busiest weeknight. Smoky chipotle, sweet bell peppers and fire-roasted tomatoes pair amazingly well with the hearty creamy texture of black beans for an incredible vegetarian chili recipe.
This chili's rich flavor stems from fire-roasted tomatoes and peppers, chipotle paste, bypassing the lengthy simmering typical for beef chili. Apple juice and cocoa powder—an Aztec secret—along with a dash of cinnamon, balance the smokiness and add warmth. I highly suggest you serve this chili with my jalapeno cheddar corn bread muffins.
If you're looking for more one-pot vegetarian recipes, try this one-pot bean stew, easy lentil curry, or white bean minestrone soup.
⭐️ Why this recipe works
- Healthy and hearty: Packed with fiber-rich beans and nutritious vegetables, this chili is both filling and good for you.
- Flavorful: A unique blend of spices, including smoked paprika, cumin, and a hint of cocoa, creates a rich, deep flavor profile that sets this chili apart.
- Versatile: Perfect for any season, it's a crowd-pleaser at gatherings and a comforting meal at home.
- Meal prep friendly: Easy to make in large batches and freezes well for future meals.
🧾 Ingredients overview
- Olive Oil: Used for sautéing, adds a healthy fat component.
- Red Onion & Garlic: Foundation aromatics that build the base flavor.
- Roasted Red Peppers: Adds a sweet and slightly smoky flavor.
- Chipotle Paste: Introduces a spicy, smoky element.
- Cocoa Powder: A secret ingredient that deepens the chili's rich flavor.
- Smoked Paprika, Ground Cumin, Dried Thyme, Cinnamon: A warm, aromatic spice blend that gives the chili its distinctive taste.
- Apple Juice: Adds a hint of natural sweetness and acidity, balancing the spices.
- Fire-Roasted Tomatoes: Contribute a smoky undertone and tangy backbone.
- Kidney & Black Beans: Provide texture, protein, and heartiness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Vegetarian black bean chili recipe step-by-step
- Prepare the Base: In a large saucepan, heat olive oil over medium heat. Sauté onion and garlic until soft and translucent.
- Add Flavor: Stir in roughly chopped roasted red peppers; cook for 5 minutes. Mix in chipotle paste, cocoa powder, and spices until fragrant.
- Simmer: Pour in apple juice, tomatoes, and water, or you can use vegetable broth. Bring to a boil, then simmer for 30 minutes.
- Finish with Beans: Stir in rinsed kidney and black beans; heat through.
Best Black Bean Chili Toppings
- Cheese: A sprinkle of shredded cheddar or Monterey Jack adds a creamy texture and rich flavor. For a vegan option, use a dairy-free cheese alternative.
- Avocado: Diced avocado offers a creamy, buttery texture and a cool contrast to the chili's warmth.
- Sour Cream: A dollop on top cools down the spiciness and adds a tangy flavor. Vegan sour cream is a great alternative for those avoiding dairy.
- Cilantro: Fresh cilantro leaves provide a burst of color and a distinctive, refreshing taste.
- Green Onions: Chopped green onions add a slight crunch and a mild, oniony bite.
- Lime Wedges: Squeezing lime over chili before eating introduces a zesty brightness that enhances all the other flavors.
- Tortilla Chips: Crushed tortilla chips offer a salty crunch and can also be used for dipping.
- Jalapeños: Sliced or diced, fresh or pickled jalapeños kick up the heat for those who like their chili spicy.
- Corn: Sweet corn kernels, fresh, frozen, or roasted, add sweetness and a pop of color.
- Greek Yogurt: A healthier alternative to sour cream, it's thick, creamy, and tangy, adding richness without the extra fat.
📖 Substitutions and variations
- Beans: Swap in pinto beans for a different texture.
- Sweetener: Add a tablespoon of maple syrup to balance out the smokiness of the chipotle paste.
- Spice Level: Adjust the chipotle paste for more or less heat.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for black bean chili success.
- Spice Toasting: Sautéing spices until fragrant releases their full flavor.
- Layering Flavors: Adding ingredients in stages builds complexity in the chili.
- Cocoa Powder: A small amount enhances the chili's richness without making it taste like chocolate.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop or in the microwave, adding a splash of water if needed.
❓Recipe FAQ's
Yes, but you may need to adjust the water to achieve the right consistency.
Absolutely. Combine all ingredients except beans in the slow cooker, cook on low for 6-8 hours, then add beans in the last hour of cooking.
If your chili is too thin, you can simmer it uncovered for additional time, mash some of the beans with a fork to thicken it, or add a small amount of cornstarch or flour mixed with water.
Yes, you can use fresh beans, but they need to be soaked overnight and cooked until tender before adding them to the chili.
Absolutely. Adjust ingredient quantities proportionally to easily double for larger gatherings or halve for smaller servings.
While fire-roasted tomatoes add a unique smoky flavor, you can substitute them with regular canned tomatoes if fire-roasted versions are unavailable.
Tools used to make this Recipe Name
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Smoky Vegetarian Black Bean Chilli
Ingredients
- 2 tablespoons olive oil
- 1 large red onion, finely chopped
- 3 garlic cloves, minced
- 1 jar roasted red peppers, drained and roughly chopped
- 2 teaspoons chipotle paste
- 1 tablespoon cocoa powder
- 1 tablespoon smoked paprika
- 2 tablespoons ground cumin
- 1 tablespoon dried thyme
- 1 teaspoon ground cinnamon
- ½ cup apple juice
- 2 x 14 oz cans fire-roasted chopped tomatoes, if available
- 1 x 14 oz can red kidney beans, rinsed
- 1 x 14 oz can black beans, rinsed
Instructions
- Sauté Aromatics: In a large, heavy-based saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and translucent, about 10 minutes.
- Incorporate Peppers: Stir in the roughly chopped roasted red peppers to the onion and garlic mixture. Continue to cook for an additional 5 minutes, allowing the flavors to meld.
- Add Spice and Simmer: Introduce the chipotle paste, cocoa powder, smoked paprika, ground cumin, dried thyme, and ground cinnamon. Stir well to combine and cook until the spices become fragrant, about 2-3 minutes. Pour in the apple juice, fire-roasted tomatoes, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook uncovered for 30 minutes, stirring occasionally.
- Finish with Beans: Add the rinsed kidney and black beans to the pot, mixing thoroughly. Continue to heat until the beans are warmed through.
- Serve and Enjoy: Serve the chili hot, accompanied by sides of rice, avocado slices, lime wedges, shredded cheese, sour cream, and tortilla chips for garnishing.
Notes
- Flavor Development: Sautéing the onion and garlic until translucent helps to develop a sweet, aromatic base for the chili.
- Spice Adjustment: Feel free to adjust the amount of chipotle paste according to your heat preference. Start with less and add more as needed.
- Herbs and Spices: Toasting the spices before adding the liquids intensifies their flavors and aroma, creating a richer chili.
- Simmering: Allowing the chili to simmer uncovered helps to thicken the sauce and blend the flavors together. If the chili becomes too thick, you can add a little more water or broth to reach your desired consistency.
- Serving Suggestions: Offering a variety of toppings allows everyone to customize their chili. Consider dietary preferences when choosing your garnishes.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
I’m oven roasting the red peppers myself and wonder how many I should use? Thank you.
I think 3 medium peppers would be just the right amount. It's all to personal taste, so no worries there. Enjoy! 🙂