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–+ servings
white bowl of black bean vegan chili with arugula greens in the background

Healthy Black Bean Vegan Chili Recipe

5 from 1 vote
Nourish your body and soul with this easy Black Bean Vegan Chili. Perfect for busy caregivers who deserve a delicious, healthy meal that almost cooks itself.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: dinner, Main Course
Cuisine: American
Calories: 264
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium yellow onion - diced
  • 2 cloves garlic - minced
  • 16 oz tempeh - organic is best to reduce pesticide exposure.
  • 4 cups tomato juice
  • 4 cups vegetable broth - you can also use water instead.
  • 4 cup black beans - freshly prepared or canned (rinsed)
  • 1 cup brown rice
  • 1 cup macaroni - preferably whole wheat
  • 4 tsp chili powder
  • 1 tsp ground cloves
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
Optional Ingredients - to add before serving
  • vegan cheese
  • nutritional yeast
  • lemon or lime juice
  • fresh parsley or cilantro
  • leafy greens - my favorite is arugula

Equipment

Method
 

Preparation:
  1. Measure out black beans, rinse thoroughly, and set aside.
  2. Measure out rice and pasta (if using). Rinse rice thoroughly, and set both aside.
  3. Finely dice yellow onion and set aside.
  4. Peel and mince garlic cloves and set aside.
  5. Open tempeh packages and set aside.
Step-By-Step Instructions:
  1. Pour a few tablespoons of water into the large pot 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.
  2. Add the minced garlic and stir to combine with onions.
  3. 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.
  4. Once the tempeh is crumbly and mixed well, add all of the spices (chili powder, cloves, paprika, salt, pepper), and stir to combine.
  5. Add the tomato juice and vegetable broth (or filtered water) to the tempeh mixture and stir thoroughly.
  6. Add the brown rice, and stir to combine all of the ingredients.
    Allow the chili to just come to a boil, then turn the heat to medium, and allow it to cook for approximately 15-20 minutes.
  7. Next, add the macaroni and stir to combine.
  8. 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.
  9. 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.
  10. Ladle spoonfuls into serving bowls, top with some vegan cheese, fresh parsley, or leafy green if desired, and ENJOY!

Nutrition

Serving: 1servingCalories: 264kcalCarbohydrates: 42gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 219mgPotassium: 639mgFiber: 7gSugar: 4gVitamin A: 607IUVitamin C: 16mgCalcium: 79mgIron: 3mg

Notes

Recipe Tips for Success
  • Water sauteing is a healthy way to cook onions and garlic without adding additional fat and calories to your chili.
  • 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 either tomato juice, vegetable juice, or a combination of the two.
  • If you prefer no pasta in your chili, feel free to leave it out.
  • Feel free to cut this recipe in half if 12 servings is too much for you and your family.
How To Store
  • This black bean vegan chili stores well in the fridge for about 5-6 days. Just make sure to store your chili in an airtight container.
  • You can also freeze this 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.

Tried this recipe?

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