When it comes to hearty comfort food that’s both satisfying and plant-based, nothing beats a vegan black bean chili from scratch. This recipe combines rich spices, fresh vegetables, and nutrient-packed black beans to create a flavorful dish that’s perfect for dinner, meal prep, or even a cozy weekend gathering. Unlike canned shortcuts, making this chili completely from scratch ensures you get the freshest taste, the best texture, and all the nutritional benefits of wholesome ingredients.
In this article, we’ll walk through everything you need to know about making the ultimate vegan black bean chili at home: from prepping the beans to layering spices, tips for customization, and storage hacks for leftovers.
Why Make Vegan Black Bean Chili From Scratch?
Cooking chili from scratch has a few big advantages:
- Better Flavor – Soaking and cooking dried black beans gives them a rich, earthy taste that canned beans can’t match.
- Control Over Ingredients – You decide how much salt, spice, and seasoning goes in.
- More Affordable – Dried beans are cheaper and go a long way.
- Healthier – No preservatives, BPA from cans, or unnecessary additives.
- Customizable – You can easily adjust vegetables, spices, and toppings to your liking.
Ingredients You’ll Need
Here’s everything required to make a vegan black bean chili from scratch.
For the Beans:
- 2 cups dried black beans
- 6 cups water (for soaking and cooking)
- 2 bay leaves
For the Chili Base:
- 2 tbsp olive oil (or avocado oil)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, finely chopped (optional for heat)
Spices:
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- Salt and pepper to taste
Liquids & Extras:
- 1 (28 oz) can crushed tomatoes (or fresh blended tomatoes)
- 4 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp apple cider vinegar or lime juice (for brightness)
- Fresh cilantro (for garnish)
Step-by-Step Instructions
1. Soak and Cook the Black Beans
- Rinse the beans thoroughly under cold water.
- Place in a large bowl, cover with water, and soak overnight (8–12 hours).
- Drain and rinse again.
- Transfer to a pot, cover with 6 cups water, add bay leaves, and simmer until tender (about 60–75 minutes). Drain and set aside.
2. Build the Flavor Base
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 6–8 minutes until softened.
- Stir in bell peppers and jalapeño, cooking for another 5 minutes.
3. Toast the Spices
- Add chili powder, smoked paprika, cumin, oregano, and coriander.
- Stir for 1–2 minutes until fragrant (toasting spices enhances flavor).
4. Add Tomatoes and Broth
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes and vegetable broth. Bring to a boil.
5. Simmer the Chili
- Add the cooked black beans.
- Reduce heat to low, cover, and let simmer for 30–40 minutes, stirring occasionally.
- Add apple cider vinegar or lime juice before serving to brighten flavors.
Topping & Serving Suggestions
The beauty of vegan black bean chili from scratch is how versatile it is. Here are some topping ideas:
- Fresh cilantro or parsley
- Sliced avocado
- Vegan sour cream or cashew cream
- Diced red onions
- Pickled jalapeños
- Crushed tortilla chips
- Nutritional yeast (for a cheesy flavor)
Serve it with:
- Warm cornbread
- Steamed rice or quinoa
- A simple green salad
Nutrition Benefits of Black Bean Chili
This recipe isn’t just delicious—it’s nourishing too:
- High in Plant Protein – Black beans provide around 15g protein per cup.
- Rich in Fiber – Helps digestion and keeps you full.
- Packed with Antioxidants – Thanks to black beans, tomatoes, and peppers.
- Heart-Healthy – Low in saturated fat, rich in potassium and magnesium.
Storage and Meal Prep Tips
One of the best things about chili is how well it stores:
- Refrigerator – Store in an airtight container for up to 5 days.
- Freezer – Freeze in portions for up to 3 months. Thaw overnight and reheat on the stovetop.
- Meal Prep – Make a big batch and enjoy for lunch or dinner all week.
Variations and Add-Ins
Want to make your chili unique? Try these:
- Add Sweet Potatoes – For a hearty and slightly sweet twist.
- Include Corn – Adds color and texture.
- Spicy Kick – Use chipotle peppers in adobo for smoky heat.
- Green Version – Swap tomatoes for tomatillos and add green chilies.
Common Questions (FAQ)
Q: Can I use canned black beans instead?
Yes, if you’re short on time, you can use 3 cans of drained and rinsed black beans. But for the best flavor, go with dried beans cooked from scratch.
Q: How do I thicken my chili?
Mash a small portion of the beans and stir them back in, or let the chili simmer uncovered for longer.
Q: Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free. Just be mindful if adding store-bought toppings like vegan sour cream.
Final Thoughts
Making vegan black bean chili from scratch is a delicious, nourishing, and budget-friendly way to enjoy a plant-based meal that’s full of flavor. Whether you’re cooking for a family dinner, meal prepping for the week, or serving a crowd, this chili checks all the boxes: hearty, healthy, and customizable.
Give it a try—you’ll quickly see why it’s a staple in vegan kitchens everywhere.