Last Updated on December 17, 2024 by Christin Gillespie

This Hearty Black Bean Chili is a healthy vegan recipe that is the perfect cozy meal. It’s created with protein-rich beans, meaty mushrooms, fresh vegetables, and full of chili flavors. Enjoy with your favorite chili toppings for an easy 30 minute meal! 

Chili is one of the best cozy meals when the weather starts to get chilly. (;

Not only is it super comforting, but it’s super easy to make and doesn’t necessarily require meat. 

What makes this vegan chili recipe stand out from the rest is the mushroom addition, which provides a hearty consistency.

Besides, with the addition of black beans, lots of veggies, and a homemade chili mix, it’s a melody of deliciousness. The aroma alone will warm you right up.

This vegan chili delivers on flavor, while also being easy to make. It’s on the table in less than 30 minutes and just requires one pot. I call that a keeper this winter season.

Why You’ll Love This Hearty Black Bean Chili Recipe

• Quick & Easy: This healthy vegan chili recipe comes together in 30 minutes & requires one-pot.
• The Perfect Winter Meal: A super hearty, filling, & cozy meal that everyone will love during the colder months. 
• Great for Meal Prep: This Hearty Black Bean Chili stores well in the fridge, making it a perfect recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Yellow Onion: Truly a staple to any chili. You can use whatever color you’ve got!
• Organic Green Bell Pepper: You can use red, orange, or yellow, if you don’t have green on hand. 
• Organic Baby Bella Mushrooms: This is what makes the chili super hearty!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Spices: Chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, sea salt, and black pepper, are the spices used to season this chili. 
• Organic Black Beans: The beans are a must for this healthy vegan chili recipe. Plus, they’re full of healthy fats & plant-based protein.
• Organic Fire-Roasted Diced Tomatoes: Using fire-roasted tomatoes adds the smoky flavor, but you can use any diced tomatoes that you have on hand, if necessary.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of filtered water or vegetable broth while cooking the vegetables.
• Organic Toppings: To complete the chili, I love topping it off with avocado and fresh cilantro. 

How To Make

1. Sauté Onion & Garlic. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion and minced garlic. Cook for 3 minutes. Add the diced bell pepper and chopped mushrooms. Cook for another 3 minutes. 
2. Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of filtered water, as needed.
3. Add Beans & Broth. Add the beans, canned tomatoes, and low-sodium vegetable broth. Bring to a light boil, string everything together. 
4. Cook. Reduce the heat to medium-low and let cook for 15 minutes uncovered, stirring every so often.
5. Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of chili, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together. 
6. Serve. Ladle into bowls. Top with chilled avocado & fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Chili Recipe Perfectly

• Organic Beans: I used organic black beans. However, I think pinto beans or red kidney beans would work as a substitute for one of the two.
• Organic Vegetables: Use your favorite type of onion – red, yellow, or white & incorporate your preferred bell pepper – red, green, orange, or yellow.
• Organic Fire-Roasted Tomatoes: If you don’t have fire-roasted tomatoes, you can certainly use crushed or diced regular tomatoes.
• Blending Chili: Although this step is completely optional, I highly recommend it. Blending about a third of the chili takes this vegan chili to the next level. It creates the perfect amount of thickness and heartiness!  
• Organic Spices: Wanting to crank up the heat to your chili? Add some extra organic cayenne pepper or organic chipotle pepper. Use with caution, because it’s spicy! And if you’re feeling adventurous, swap the green bell pepper with fresh organic jalapeños.
• Organic Toppings: Don’t forget them! Top with your favorites. I love chilled avocado and fresh cilantro!

Storing & Reheating

As mentioned above, this Hearty Black Bean Chili recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer chili to an air-tight glass container & refrigerate for 4 – 5 days. 

Reheating. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Chili Recipes You’ll Love

• Sweet Potato & Black Bean Quinoa Chili
• Vegan Chili Mac
• Classic Vegan Chili
• Sweet Potato Black Bean Chili
• Vegan Butternut Squash & Black Bean Chili

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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