Print

Hearty & Quick Vegetarian Black Bean Chili: A Flavorful Weeknight Meal

Close-up of a white bowl filled with rich, thick black bean chili featuring visible chunks of red and green bell peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to Gourmet Gaze. I created this Hearty & Quick Vegetarian Black Bean Chili because weeknight dinners need to be both easy and satisfying. This recipe delivers a protein-packed, flavorful chili ready fast, making it perfect for meal prep or a cozy dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained (for a total of 2 cans)
  • 1 (15 ounce) can corn, drained
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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. This step builds the smoky flavor base.
  3. Pour in the crushed tomatoes, both cans of rinsed black beans, the drained corn, and the vegetable broth. Stir to combine all ingredients.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 20 minutes. For deeper flavor, simmer for 30 to 40 minutes, stirring occasionally.
  5. Stir in the salt and black pepper. Taste the chili and adjust seasonings as needed.
  6. Serve your protein-packed chili hot with your favorite toppings.

Notes

  • For a thicker consistency, mash about 1/2 cup of the beans against the side of the pot before serving.
  • This simple chili recipe is excellent for making ahead; the flavors deepen overnight in the refrigerator.
  • Toppings that look great include fresh cilantro, diced avocado, a dollop of Greek yogurt (if not strictly vegan), or crushed tortilla chips.

Nutrition

Find it online: https://gourmetgaze.com/black-bean-chili-quick-vegetarian-recipe/