30-Minute Smoky Chipotle Black Bean Chili (Vegan)

This 30-minute chipotle black bean chili is smoky, dark, and deeper-tasting than its cook time suggests — chipotle chile powder does the heavy lifting, with chili powder, cumin, and oregano behind it. Corn adds pops of sweetness against the black beans. Thirty minutes, one pot, six bowls.

Craving a deeply flavorful, hearty chili that doesn’t take all day to simmer? Look no further! This classic black bean chili gets a major upgrade with the addition of spicy, smoky chipotle chile powder, creating a rich and satisfying stew that’s unbelievably ready in just 30 minutes. It’s the perfect cozy meal for a busy weeknight, packed with plant-based protein and bold flavors that will have everyone coming back for a second bowl.

Ingredients

• (Serves 6)
• 1 tsp olive oil
• 1 cup (240 ml) finely chopped onion
• 4 cloves garlic, minced
• 1 green or yellow bell pepper, chopped
• 1 cup (240 ml) frozen corn
• ¼ tsp chipotle chile powder, or to taste
• 1 Tbs chili powder
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) dried oregano
• 4½ cups cooked black beans, or 3 15-oz cans black beans, rinsed and drained
• 1 14½-oz can diced tomatoes

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes. Add bell pepper and corn and sauté 2 minutes more. Stir in chipotle powder, chili powder, cumin, and oregano and cook 1 minute until fragrant.
2. Stir in the beans, tomatoes, and ¾ cup water. Reduce heat to medium-low, partially cover the pan, and simmer, stirring occasionally, for 20 minutes.
3. If the chili becomes too thick, add up to ¼ cup hot water. Season with salt and pepper to taste before serving.

Nutritional Information

• Nutrition Information (per serving)
• Calories: 341
• Protein: 21 g
• Total Fat: 2 g
• Saturated Fat: 1 g
• Carbohydrates: 63 g
• Cholesterol: 0 mg
• Sodium: 25 mg
• Fiber: 21 g
• Sugar: 7 g

Pro Tips

• To make the chili milder, omit the chipotle powder and reduce the regular chili powder to 2 teaspoons. (10 ml / 0.3 fl oz)
• Load up your bowl with toppings! Sliced avocado, fresh cilantro, a dollop of vegan sour cream, or crushed tortilla chips add fantastic texture and flavor.
• This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.

FAQ

Q: Is this vegetarian chili a good source of protein
A: Absolutely! This chili is packed with plant-based protein from the black beans. Each serving provides an impressive 21 grams (0.74 oz / 21 g) of protein, making it a very hearty and satisfying meal.

Q: Can I use different beans in this recipe
A: Yes, this recipe is very flexible. While it’s designed for black beans, you can easily substitute them with pinto beans, kidney beans, or a combination of your favorite beans for a different texture and flavor.

Q: How can I meal prep or store this chili
A: This chili is perfect for meal prep as the flavors get even better overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, it freezes beautifully for up to 3 months.

Q: How can I make this chili thicker or thinner
A: To make the chili thicker, you can mash about a cup of the beans before adding them back to the pot, or simply simmer it a bit longer with the lid off. To make it thinner, just stir in a bit of hot water or vegetable broth until it reaches your desired consistency.

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Stav Kogan

30-Minute Chipotle Black Bean Chili

Craving a deeply flavorful, hearty chili that doesn't take all day to simmer? This classic black bean chili gets a major upgrade with the addition of spicy, smoky chipotle chile powder, creating a rich and satisfying stew that's unbelievably ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 30 minutes mins

Servings: 6 servings

Calories: 341

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• (Serves 6)
• 1 tsp (5 ml) olive oil
• 1 cup (240 ml) finely chopped onion
• 4 cloves garlic, minced
• 1 green or yellow bell pepper, chopped
• 1 cup (240 ml) frozen corn
• ¼ tsp chipotle chile powder, or to taste
• 1 Tbs chili powder
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) dried oregano
• 4½ cups cooked black beans, or 3 15-oz cans black beans, rinsed and drained
• 1 14½-oz can diced tomatoes
• To make the chili milder, omit the chipotle powder and reduce the regular chili powder to 2 teaspoons. (10 ml / 0.3 fl oz)
• Load up your bowl with toppings! Sliced avocado, fresh cilantro, a dollop of vegan sour cream, or crushed tortilla chips add fantastic texture and flavor.
• This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.

Method

 

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic and sauté 2 to 3 minutes.
3. Add bell pepper and corn and sauté 2 minutes more.
4. Stir in chipotle powder, chili powder, cumin, and oregano and cook 1 minute until fragrant.
5. Stir in the beans, tomatoes, and ¾ cup water.
6. Reduce heat to medium-low, partially cover the pan, and simmer, stirring occasionally, for 20 minutes.
7. If the chili becomes too thick, add up to ¼ cup hot water.
8. Season with salt and pepper to taste before serving.

Nutrition

Calories: 341kcalCarbohydrates: 63gProtein: 21gFat: 2g

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