Last Updated on December 17, 2024 by Christin Gillespie

This Vegan Chipotle Cashew Queso & Black Bean Chili is a healthy recipe that is full of spice. Lots of sautéed veggies, your favorite salsa, and hearty black beans, simmer in a homemade chipotle cashew queso. It’s the ultimate cozy meal that is fully customizable, ready in 30 minutes, & perfect for hearty leftovers.

Tonight, we’re kicking up the average vegan chili. Quite literally.

This Vegan Chipotle Cashew Queso & Black Bean Chili recipe has a kick to it, while being super comforting + creamy.

Besides this chili being temperature hot, thanks to the chipotle cashew queso, along with a jalapeño, you’ll be sweating even when it’s cold out.

However, if you’re concerned about it being too spicy, just reduce or even omit the chipotle powder from the queso and swap the jalapeños for a green bell pepper. Spicy or not, it will be a hit this chili season.

Why You’ll Love This Healthy Vegan Chili Recipe

• Quick & Easy: This meal comes together in about 30 minutes & is full customizable.
• The Perfect Cozy Meal: A super hearty, filling, & cozy recipe that everyone will love during the colder months. 
• Great for Meal Prep: This Vegan Chipotle Cashew Queso & Black Bean Chili Stores well in the fridge, making it a healthy 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 though!
• Organic Red Bell Pepper: Any color will do!
• Organic Jalapeños: If you like all things spicy, feel free to add more, but if you can’t handle the heat, swap with an organic green bell pepper.
• 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, sea salt, and black pepper, are the spices used to season this chili. 
• Organic Black Beans: The beans are the staple for this healthy vegan chili recipe. Plus, they’re full of healthy fats & plant-based protein.
• Organic Salsa: Homemade or store bought both work.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring 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 spring water or vegetable broth while cooking the vegetables.
• Organic Cashew Chipotle Queso: My homemade and vegan cashew chipotle queso is essential to make this chili extra creamy + spicy.
• Organic Toppings: To complete the chili, I love topping it off with chilled avocado, chopped green onions, 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 veggies and minced garlic. Cook for 4 – 5 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 spring water, as needed.
3. Add Beans & Broth. Add the beans, salsa, and low-sodium vegetable broth or spring water. Bring to a light boil, string everything together. 
4. Cook. Reduce the heat to medium-low and let cook for 10 – 15 minutes uncovered, stirring every so often.
5. Chipotle Cashew Queso. In a high speed blender, add the  ingredients and blend until smooth and creamy. 
6. Combine. Once the 10 minute mark has hit, stir in the queso for 2 minutes, until well combined.
7. 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. 
8. Serve. Ladle into bowls. Top with chilled avocado, chopped green onions, & fresh cilantro, if desired. Enjoy!

Tips for Making this Healthy Vegan Chili Perfectly

• Organic Beans: I used organic black beans. However, I think pinto beans or red kidney beans would work as a substitute.
• Organic Vegetables: Use your favorite type of onion – red, yellow, or white & incorporate your preferred bell pepper – red, green, orange, and/or yellow.
• Spice Level: If you can’t handle the heat, swap the jalapeño for an organic green bell pepper and reduce or omit the chipotle chili powder from the queso.
• 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!  
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the chipotle cashew queso is creamy + smooth.
• Organic Toppings: Don’t forget them! Top with your favorites. I love chilled avocado, chopped green onions, and fresh cilantro!

Storing & Reheating

As mentioned above, this Vegan Chipotle Cashew Queso & 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

• Hearty Black Bean Chili
• Sweet Potato & Black Bean Quinoa Chili
• 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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