Vegan Beef and Black Bean Chili ~
A smoky and hearty plant-based chili, perfect for cozying up on cooler days!
Serve with a side of Vegan Cornbread.
Easy Black Bean Chili
As the weather starts to cool down, there’s nothing like a big pot of chili to warm you up. This recipe combines simple ingredients to create a dish that’s both satisfying and quick to prepare. It’s a great option for busy weeknights when you want something nourishing on the table fast.
Plus, this chili can be made in just 30 minutes, so you can enjoy a cozy, homemade meal without spending hours in the kitchen.
Pro Tip: Serve this chili over rice or corn chips to make it even more filling.
Ingredients for Vegan Beef and Black Bean Chili
You will need the following:
- 1 tablespoon olive oil
- 1/4 cup yellow onion, diced
- 4 cloves garlic, minced
- 9 ounces vegan ground beef
- 2 (15 ounce) cans black beans, undrained
- 1 (15 ounce) can diced tomatoes with green chiles, undrained
- 3 tablespoons tomato paste
- 1 tablespoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 1/4 – 1/2 teaspoon smoked paprika, to taste
- 1/2 teaspoon dried oregano
Ingredient Notes
- Olive Oil: Adds a nice richness to the chili, making it flavorful and helping to sauté the veggies just right.
- Yellow Onion: A key ingredient that brings a mild sweetness and depth to the chili’s base.
- Garlic: A little bit of garlic goes a long way, adding a warm and robust flavor that enhances the whole dish.
- Vegan Ground Beef: Gives the chili the meaty texture of classic chili while keeping it plant-based.
- Black Beans: Protein-packed and give the chili a hearty texture. You can also swap a can of black beans for pinto beans or kidney beans if you want to mix things up.
- Diced Tomatoes with Green Chiles: These add a bit of tanginess and spice. For a smokier flavor, fire-roasted tomatoes are a great alternative.
- Tomato Paste: Helps thicken the chili while giving it a rich, concentrated tomato flavor.
- Chipotle Chili Powder: For a touch of smoky heat.
- Ground Cumin: Earthy and warm, cumin adds a lovely, deep flavor that pairs well with the beans and tomatoes.
- Smoked Paprika: Enhances the smoky undertones and adds a touch of sweetness.
- Dried Oregano: Adds a subtle herbal flavor, tying all the spices together beautifully.
How to Make Vegan Beef and Black Bean Chili
Step 1: Heat olive oil in a medium saucepan over medium-high heat. Sauté the onion for 2 minutes until softened, then add the garlic and cook for an additional 30 seconds.
Step 2: Add the vegan ground beef, breaking it up with a spatula, and cook until browned.
Step 3: Stir in the black beans and diced tomatoes. Add tomato paste, chili powder, cumin, paprika, and oregano.
Step 4: Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, until heated through. Adjust seasoning to taste and serve hot.
Slow Cooker Option
- Start by sautéing the onions, garlic, and vegan ground beef in a skillet as directed. Then, transfer everything to your slow cooker. Add the remaining ingredients, cover, and cook on low for 3-4 hours or on high for 1-2 hours.
- This slow-cooked version allows the flavors to deepen, giving you a hearty and comforting meal that’s ready when you are. Perfect for a set-it-and-forget-it dinner!
Chili Topping Ideas
Mix and match your favorite toppings to create the perfect bowl of chili:
- Vegan cheddar cheese
- Sliced jalapeños – fresh or pickled
- Crushed tortilla chips
- Sliced scallions (green onions)
- Fresh avocado
- Crumbled cornbread
- Chopped red onion
- Fresh cilantro
- Vegan sour cream
- Lime wedges
Make-Ahead Instructions
This black bean chili recipe is great for meal prep; make the chili in advance and store it in the refrigerator. Reheat gently on the stove or in the microwave, then add any toppings you like.
Storage
- Store any leftovers in an airtight container in the refrigerator.
More Chili Recipes You’ll Love!
- White Bean Chili
- Vegan Black Bean Chili
- Three Bean BBQ Chili
- Pumpkin Chili
- Chili Dip
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Vegan Beef and Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion diced
- 4 cloves garlic minced
- 9 ounces vegan ground beef
- 2 15 ounce cans black beans, undrained
- 1 15 ounce can diced tomatoes with green chiles, undrained
- 3 tablespoons tomato paste
- 1 tablespoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 1/4 – 1/2 teaspoon smoked paprika to taste
- 1/2 teaspoon dried oregano
Instructions
- Heat olive oil in a medium saucepan over medium-high heat. Sauté the onion for 2 minutes until softened, then add the garlic and cook for an additional 30 seconds.
- Add the vegan ground beef, breaking it up with a spatula, and cook until browned.
- Stir in the black beans and diced tomatoes. Add tomato paste, chili powder, cumin, paprika, and oregano.
- Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, until heated through. Adjust seasoning to taste and serve hot.
Slow Cooker Option
- Start by sautéing the onions, garlic, and vegan ground beef in a skillet as directed. Then, transfer everything to your slow cooker. Add the remaining ingredients, cover, and cook on low for 3-4 hours or on high for 1-2 hours.
Nutrition
Updated August 20, 2024.
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