Healthy Black Bean Vegan Chili Recipe

Nourish your body and soul with this easy, hearty Black Bean Vegan Chili. Perfect for busy caregivers who deserve a delicious, healthy meal that almost cooks itself.

NOTE: This post has been updated since it was originally published on September 9, 2022.

For many, a bowl of chili becomes a popular dish as we move into cooler weather and football season! I enjoy its bold flavors, and this Black Bean Vegan Chili is not only hearty and delicious, but it is also super nutritious.

This vegan black bean chili is super easy to make, and requires very little hands-on effort, with most of the cooking time dedicated to simmering on the stove.

The combination of ingredients creates a rich flavor and delicious satisfying texture that is sure to have you coming back for seconds – and maybe even thirds!

Let me show you how to make this delicious Black Bean Vegan Chili that is not only good for you but a truly comforting meal for your heart and soul.

This article may contain affiliate links for your convenience. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy here.

Kitchen Tools Used For This Recipe

• large pot. I’m a big fan of Caraway Cookware and use these pots and pans daily. All of their products are quality, non-toxic, and well-designed.
• measuring cups
• measuring spoons

Ingredients To Make Black Bean Vegan Chili

Onion. I like to use a yellow onion in this recipe.

Garlic. Fresh is preferred but if you don’t have fresh garlic, feel free to use garlic powder.

Tempeh. Tempeh is an awesome, clean, plant-based protein. FYI, it is always best to buy organic tempeh to help reduce pesticide exposure.

Tomato juice or Vegetable juice. Sometimes I will do half of each to give this chili an extra boost of nutrients.

Vegetable broth. If you do not have veggie stock on hand, it is perfectly fine to use water.

Black beans. If you want to use dry beans, then you will have to cook them beforehand. However, you can also use canned black beans for a quicker option.

Brown rice. You can also use white rice, however, brown rice will be more nutritious.

Macaroni pasta (optional). I like to use organic whole wheat elbow pasta.

Seasonings. Chili would not be chili without these wonderful seasonings – chili powder, ground cloves, smoked paprika, sea salt, and pepper.

favorite toppings to consider

Here are some great additions to consider, to top off your delicious bowl of hearty chili.

• Vegan cheese. Always a nice touch on top of chili
• Nutritional Yeast. This is a nice cheesy substitute and contains B vitamins.
• Fresh cilantro or parsley. For more seasoning, flavor, and nutrition
• Leafy greens. My favorite is fresh organic arugula. Leafy greens are delicious and very nutrient-dense.
• Lemon or lime juice. Lemon or lime juice gives this chili an extra bit of tang.

How To Make Black Bean Vegan Chili

For exact measurements, please see the printable recipe card below.

Preparation

• Measure out black beans, rinse thoroughly, and set aside.
• Measure out rice and pasta (if using). Rinse rice thoroughly, and set both aside.
• Finely dice yellow onion, and set aside.
• Peel and mince garlic cloves, and set aside.
• Open tempeh packages, and set aside.

Step-By-Step Instructions

Pour a few tablespoons of water into the large saucepan and place on the stove on medium-high heat. Sauté onion until tender, approximately 10 minutes, stirring often, adding more water as needed to prevent sticking.

Next, add the minced garlic and stir to combine with onions.

Add tempeh to the onion mixture, breaking it apart into pieces. Using a wooden spoon, continue to mash and break apart the tempeh until crumbly, adding water as needed to prevent sticking.

Once the tempeh is crumbly and mixed well, add all of the spices (chili powder, cloves, paprika, salt, pepper), and stir to combine.

Add the tomato juice and vegetable broth (or filtered water) to the tempeh mixture and stir thoroughly.

Add the brown rice, and stir to combine all of the ingredients.

Allow the chili to just come to a boil, then turn the stove to medium heat, and allow it to cook for approximately 15-20 minutes.

Next, add the macaroni and stir to combine.

Finally, add the black beans and stir to combine. Continue to simmer at a low boil for another 10-15 minutes, or until the pasta and rice are cooked.

Once everything is cooked and heated through, remove the chili from the stove and allow it to sit uncovered for about 10 minutes to thicken before serving.

Ladle spoonfuls into serving bowls, top with some vegan cheese, fresh cilantro, parsley, or leafy green, and a couple of lime wedges. ENJOY!

How To Store

This easy black bean chili stores well in the fridge for about 5-6 days. Just make sure to store your chili in an airtight container. I prefer a large glass mason jar with a tightly fitted lid.

You can also freeze this delicious chili in a tightly fitted glass container. It will last in the freezer for up to 6 months.

ProTip: Make sure to leave a bit of room at the top to allow for expansion when your chili freezes.

Recipe Tips For Success

Water sauteing is a healthy way to cook onions and garlic without adding additional fat and calories to your chili. I highly recommend getting in the habit of using this technique when you are cooking.

If you are not a fan of tempeh, feel free to leave it out but then add another cup of beans to your chili. You can use more black beans but you can also use any other kind of bean you desire. Consider pinto beans, as they taste really good in chili!

You can use either tomato juice or vegetable juice. Oftentimes I will use a spicy vegetable juice for an added kick.

If you prefer no pasta in your chili, feel free to leave it out.

I like to add leafy greens to my meals as much as possible. You can add a handful of baby kale or arugula on top of the chili in your serving bowl. Finish it off with some lovely vegan cheese and ENJOY!

If 12 servings is too large for you and your family, feel free to cut the recipe in half.

Health Benefits of Eating Beans

Beans are some of the healthiest foods on the planet. They are a packed powerhouse of nutrient density, and a lot of research has been done about the benefits of eating beans.

Beans are beneficial for several health conditions, such as heart disease, diabetes, gut issues, inflammation, cancer, and more. Beans have also been researched for longevity purposes in general.

Not only do beans contain plenty of vitamins and minerals, but they also contain lots of fiber. Fiber helps us maintain a healthy weight as well as lower our risk of heart disease, diabetes, and cancer.

Beans are an excellent source of clean protein and do not contain the inflammatory properties that animal proteins have, like saturated fat, arachidonic acid, and carnitine.

And finally, this study suggests legumes may be the most important dietary predictor of survival in older adults around the globe.

3 Best Beans For Chili

So now that you know how healthy beans can be, it is important to incorporate into your diet whichever kind of bean you like and will eat.

Let’s talk about the different beans that will work well in chili recipes, not just black beans.

In my experience, there are three best beans for chili. The traditional kidney bean, black beans, and pinto beans. Mainly because they are hearty beans and they hold their consistency and texture well.

1. Kidney Beans

Kidney beans are the traditional chili bean, and for good reason. They are a larger type of bean and hold together well, so they do not make your chili a big bowl of mush.

Kidney beans are low in fat and a good source of protein and fiber. They are also a good source of iron, phosphorus, and potassium.

Kidney beans contain phytonutrients, which are plant compounds that are good for your health overall.

2. Black Beans

Black beans are delicious in flavor, and also a little bit smaller than a kidney bean. They too are quite sturdy when cooking.

Black beans are also probably one of the healthiest beans you can eat, they have the highest antioxidant count with “potent inhibitory activity” against human colon, liver, and breast cancer cells.

Black beans help control type 2 diabetes and insulin resistance, and they are high in potassium, which can help lower your risk of stroke.

3. Pinto Beans

Pinto beans are my final choice for the best beans for chili. This bean is about the same size as a black bean and has a very nice texture.

It is lighter in color than the black bean or red kidney bean and it has a mild and delicious flavor.

Pinto beans are another great nutrient-dense bean and a good source of B vitamins and fiber.

Eating pinto beans is a great way to help lower cholesterol and prevent heart disease.

Pinto beans also help to improve the gut microbiome, which protects us against diet-induced inflammation and glucose intolerance.

Three Bean Chili Combo: Flavor Meets Nutrition

Instead of trying to pick just one bean to use for your chili recipe, why not try all three together?

Each bean will taste great but by combining more than one bean, you will make a delicious, nutrient-dense chili for any season.

Coming from Wisconsin, I grew up in a family who LOVED the Green Bay Packers. We still do, and we all continue to hold stock in the Packer organization.

So in the fall, when football season comes around, you can bet there are big batches of homemade chili on the stove.

Homemade black bean vegan chili with homemade sourdough bread, watching a Packer game? Oh my, nothing better!

VIDEO: How to make a simple vegan chili recipe

Additional Soup Recipes to Enjoy

• Vegan Lemon And Rice Soup Recipe: An Easy Dinner
• Healthy Vegan Poor Man’s Soup Recipe: An Easy Dinner
• Best Soup For Sore Throat: Cold And Flu Fighting Season
• Quality Protein Longevity Soup Recipe For The Family

More Healthy Recipes and Caregiver Support

Let’s Connect

I hope you enjoyed this article on how to make Black Bean Vegan Chili.

If you make this easy recipe, let me know in the comment section below. I’d love to hear from you. Also, please consider leaving a 5-star rating on the recipe card below.

QUESTION. What are your favorite beans to eat, and how do you like to prepare them?

Printable Recipe Card with Nutrient Information