Dinner

Vegan Black Bean Chili Recipe

ByCharlotte Montgomery December 27, 2025December 27, 2025

Introduction

This vegan black bean chili is a hearty, flavorful dish perfect for any day you crave comfort food. Packed with spices, beans, and lentils, it’s both nutritious and satisfying. Plus, it’s easy to make and great for leftovers.

A white bowl filled with a rich, dark red chili with visible black beans and corn kernels, topped with crumbled white cheese, green sliced jalapeños, and fresh green cilantro leaves. In the center, there is a dollop of white sour cream next to thin slices of light green avocado and crunchy yellow tortilla chips. A spoon rests inside the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar
1 (14.5-ounce) can diced tomatoes
2 teaspoons diced chipotles in adobo
3 (15-ounce) cans black beans, drained and rinsed
1 cup uncooked split red lentils
2 (15-ounce) cans tomato sauce
2-3 cups vegetable broth
Juice of 1 lime
Kosher salt
Fresh cracked pepper
Fritos, for garnish
Vegan sour cream, for garnish
Fresh chopped cilantro, for garnish
Sliced jalapeno, for garnish (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion along with a large pinch of salt and pepper. Cook for 4-5 minutes, stirring frequently, until softened.
Step 2: Add minced garlic, chili powder, cumin, and sugar to the pot. Cook for another minute, stirring frequently to release the spices’ aroma.
Step 3: Stir in the diced tomatoes, chipotles in adobo, black beans, lentils, and another large pinch of salt and pepper.
Step 4: Add tomato sauce and 2 cups of vegetable broth. Stir to combine.
Step 5: Cover the pot, increase heat to medium-high, and bring the chili to a simmer.
Step 6: Reduce heat to medium-low and simmer uncovered for 5-7 minutes, stirring frequently, until lentils are tender. Add the remaining cup of broth if a thinner chili is desired.
Step 7: Stir in the lime juice and adjust seasoning with salt and pepper to taste.
Step 8: Serve hot, garnished with Fritos, vegan sour cream, fresh chopped cilantro, and sliced jalapeno if using.

Tips & Variations

For extra depth, roast the tomatoes before adding them to the chili.
If you prefer a milder chili, reduce or omit the chipotles in adobo.
Substitute red lentils with brown or green lentils, but adjust cooking time as needed.
Add corn or diced bell peppers for more texture and color.

Storage

Store the chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it thickens too much.

How to Serve

A white bowl filled with a thick red chili base packed with black beans and small yellow lentils, giving a textured and hearty look. On top, there is a generous handful of crispy, golden corn chips layered mainly around one side, adding crunch. A dollop of smooth, white sour cream sits prominently beside sliced, bright green avocado layers and three round slices of fresh jalapeño pepper, with visible seeds. The dish is sprinkled with small bits of white crumbled cheese and scattered fresh green cilantro leaves, adding fresh color contrast. The bowl rests on a white marbled surface with some loose chips and cilantro pieces beside it, and a silver spoon partly submerged in the chili. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can combine all ingredients (except lime juice and garnishes) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add lime juice just before serving.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free labeled vegetable broth and check garnishes like Fritos for gluten content.

Charlotte Montgomery