Vegan Beef and Black Bean Chili is a smoky, hearty plant-based chili made with vegan ground beef, chipotle chili powder, and smoked paprika. Ready in 30 minutes on the stovetop or just a few hours in the slow cooker. 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
Here’s what you’ll need. Exact amounts are in the recipe card below.
- 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
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 | Cuisine: American, Tex-Mex
STEP ONE: Sauté the aromatics. 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 TWO: Brown the vegan ground beef. Add the vegan ground beef, breaking it up with a spatula, and cook until browned.
STEP THREE: Add the remaining ingredients. Stir in the black beans and diced tomatoes. Add tomato paste, chili powder, cumin, paprika, and oregano.
STEP FOUR: Simmer and serve. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, until heated through. Check seasoning before serving and serve hot.
Slow Cooker Option
Sauté the onion, garlic, and vegan ground beef in a skillet as directed in Steps 1 and 2. Transfer everything to your slow cooker, add the remaining ingredients, cover, and cook on low for 3 to 4 hours or on high for 1 to 2 hours.
Chili Topping Ideas
Mix and match your favorite toppings:
- 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 chili keeps well and is a good option for meal prep. Make it up to 3 days in advance and store in an airtight container in the refrigerator. Reheat on the stovetop over low heat or in the microwave, stirring occasionally. Add toppings just before serving.
Frequently Asked Questions
Yes. With 1 tablespoon of chipotle chili powder, this chili has a real kick. If you’re sensitive to heat, start with 1 to 2 teaspoons and adjust from there.
Yes. Leave it out and add an extra can of black beans, or substitute with cooked green or brown lentils for a similarly hearty texture.
Yes. Diced bell pepper and corn are natural additions that complement the existing spice profile. Add them in Step 3 with the beans and tomatoes.
Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Let the chili cool completely before transferring to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally, until heated through. The microwave works as well — reheat in 60-second intervals, stirring between each, until hot. Add toppings just before serving.
More Chili Recipes
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Vegan Beef and Black Bean Chili Recipe
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.
Notes
Nutrition
This post was updated May 21, 2026.
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