Black Bean Veggie Chili

Let’s just go ahead and capitalize the VEGGIE in this Black Bean VEGGIE Chili recipe, because this one is ALL about the vegetables!

We’re loading up your classic vegetarian black bean chili with a wide variety of vegetables for a nutrient-dense, fiber-rich, super hearty chili situation, and I am there for it!

Table of Contents

The Story Behind the Recipe

It’s said that you should strive for 30 plant-based foods per week for gut microbiome diversity (source). Even as someone who eats a lot of plant-based foods, this sounded to me like a pretty overwhelming goal. So I set out to create a few super veggie-heavy recipes that get me a good amount of the way there. With cilantro, avocado, and jalapeños as a garnish, this black bean vegetable chili has 13 different plant-based foods. In a single bowl!

I’ve created a lot of vegetarian chili recipes over the years. I think chili can be so super hearty without any meat, and the possibilities really are endless. For this chili recipe, I wanted to create one that was absolutely jam-packed with veggies. I even added potatoes! Which is, admittedly, a super weird ingredient for chili, but it works. If you’ve ever had Amy’s vegetarian chili in the can, they have (or had, I can’t find it now) a veggie chili that has potatoes in it, and it’s delicious, so I figured that was permission enough to go for it.

I tested a few iterations of this Black Bean Veggie Chili, eventually settling on the one that packed in the most veggies but still tasted amazing. I’m super in love with this homemade veggie-packed chili, and I hope you love it, too!

Why You’ll Love Black Bean Veggie Chili

• Tastes amazing. I tested this chili a lot until I finally settled on one that was full of flavor AND full of veggies for the perfect Black Bean Vegetable Chili.
• Feel-good chili! We’ve got a massive variety of veggies in a protein-packed vegetarian chili.
• Meal-prep and freezer friendly. Whip up a big batch and freeze some or just have it in the fridge to enjoy all week long. (Check out my post about ideas for using up leftover chili if you want ideas about how to mix it up!)

Ingredients

• Olive oil – For sautéing the first layer of flavor: The onion, bell pepper, carrots, and garlic.
• Onion – I tend to use a standard yellow onion for this black bean veggie chili, but sweet onion or red onion will work too.
• Red bell pepper – Any bell pepper will work. If you only have green, yellow, or orange, go for it! This chili recipe isn’t fussy that way.
• Carrots – For some added color and veggie love.
• Garlic – Three cloves, minced, which is about a tablespoon. In a pinch, you can substitute 1 1/2 teaspoons of garlic powder, but I prefer fresh garlic here.
• Chili powder, cumin, oregano, and smoked paprika – All of the spices add tons of chili flavor. We’ve got spiciness from the chili powder, earthiness from the cumin and oregano, and smokiness from the smoked paprika.
• Black beans – You’ll want three cans, or about 4 1/2 cups cooked black beans from scratch.
• Diced tomatoes – Canned diced tomatoes, here. I like to use fire-roasted diced tomatoes for the added touch of smoky flavor.
• Vegetable broth – You can get the boxed version, make it from bullion (which is more cost-effective), or make your own veggie broth.
• Potatoes – I like to use Yukon Gold potatoes for their buttery flavor (and because I don’t have to peel them!) Red potatoes or peeled Russet potatoes will work, too.
• Salt & pepper – The classic flavor enhancers!
• Broccoli – Tiny-diced broccoli florets bring brassica-level nutrition and add some pretty green color. I love broccoli in this black bean veggie chili!
• Corn – Frozen corn is the easiest to use in this recipe. I like to grab the fire-roasted corn for added smokiness.
• Fresh lime juice – For a hit of acid and bright flavor.
• Garnish – Avocado, sliced scallions, sour cream or vegan sour cream, shredded cheese, and/or fresh cilantro to top it off.

Tips for Success

• Level-up the spiciness, if you like. This is a fairly mild chili recipe (assuming you use mild chili powder). If you want a spicier chili, you can do one or more of the following:
  • Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
  • Use a spicier chili powder blend. 
  • Add 1/2-2 teaspoons cayenne pepper. 
  • Add a pinch of crushed red pepper flakes with the tomatoes and beans. 
  • Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking or pass it around so individuals can spice it up to their desired level.
• Freezer friendly: This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

I hope this Black Bean Veggie Chili achieves keeper recipe level in your house like it has in ours! It’s hearty, satisfying, veggie heaven.

Black Bean Veggie Chili

This might be the most veggie-packed chili out there! We’re talking carrots, broccoli, corn, bell pepper – even potato (trust me!) Easy to make and super freezer friendly. A new fave!

For the black bean veggie chili

• 1 tablespoon olive oil
• 1 medium onion (diced; about 2 cups)
• 1 red bell pepper (chopped; about 1 cup)
• 2 medium carrots (diced; about 1 cup)
• 3 cloves garlic (minced; about 1 tablespoon)
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 3 15-ounce cans black beans (drained but not rinsed [3 15-ounce cans])
• 2 15-ounce cans fire-roasted diced tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 2-3 medium Yukon gold potatoes (scrubbed and diced small; about 2 cups)
• 1 teaspoon kosher salt (plus more, to taste)
• 1/2 teaspoon freshly ground black pepper (plus more, to taste)
• 1 cup broccoli florets (diced small)
• 1 cup frozen corn (I like fire-roasted corn for a added touch of smoky flavor, but any frozen corn kernels will do)
• 1/2 lime (squeezed)

Optional toppings

• sour cream (or vegan sour cream)
• shredded cheddar or Monterey Jack
• fresh cilantro
• sliced jalapeños
• lime wedges (for squeezing over the top)
• chopped red onion, sweet onion, or scallions
• diced avocado

• Set a large soup pot or Dutch oven over medium-low heat. Add the olive oil. When hot, add the diced onion, red bell pepper, and carrots. Saute, stirring occasionally, until tender, 5-6 minutes.

• Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring frequently, for another minute.

• Stir in the beans, tomatoes, vegetable broth, potatoes, salt, and pepper. Increase heat to high and cook, stirring, until the chili comes to a boil. As soon as it comes to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.

• Stir in the broccoli and frozen corn and cook for an additional 10 minutes.

• Taste and add more salt and pepper if desired (I add another teaspoon of salt at least, but I like things on the salty side, so I like to keep the salt content modest so you can adjust to taste.) Squeeze the lime over the top. Serve with assorted toppings.

As written, this is a mild chili recipe. If you want a spicier chili, here are some ideas.

• Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
• Use a spicy chili powder blend. 
• Use 1/2-2 teaspoons cayenne pepper. 
• Add a hefty pinch of crushed red pepper flakes with the tomatoes and beans. 
• Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

Calories: 463kcal, Carbohydrates: 30g, Protein: 57g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 141mg, Sodium: 406mg, Potassium: 1493mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1116IU, Vitamin C: 48mg, Calcium: 115mg, Iron: 10mg

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