Vegan Beef and Black Bean Chili Recipe

A close-up of a white plate filled with vegan beef and black bean chili, highlighting hearty beans, tomato chunks, and a rich, dark broth.

Vegan Beef and Black Bean Chili Recipe

Vegan ground beef and black beans in a smoky chipotle tomato broth. Make it on the stovetop or in the slow cooker. Perfect for cozying up on cooler days!

5 from 1 vote

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Course: Main Course

Cuisine: American, Tex-Mex

Keyword: beans, black bean chili, chili, comfort food, dairy free, vegan, vegan beef, vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 381kcal

Author: Holly Gray

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

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.

Make-Ahead Option: Make this chili 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.

Nutrition

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