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Vegan Chili With Black Beans

This Vegan Chili With Black Beans delivers deep, smoky flavor in about 30 minutes, offering a rich, stew-like texture without the long simmer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 hearty bowls
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the chili
  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon granulated sugar
  • 1 can (14.5 ounces) diced tomatoes
  • 2 teaspoons diced chipotle peppers in adobo sauce
  • 3 cans (15 ounces each) black beans, drained and rinsed
  • 1 cup uncooked split red lentils
  • 2 cans (15 ounces each) tomato sauce
  • 2 to 3 cups vegetable broth
  • 1 whole Juice of 1 lime
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
For garnish (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 whole jalapeño, sliced
  • 1/2 cup vegan sour cream
  • 1 cup tortilla chips or corn chips

Method
 

Preparation
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, salt, and pepper. Stir everything together so the onion coats evenly. Cook for 4 to 5 minutes until the onion is soft and slightly translucent.
  2. Add the minced garlic, chili powder, cumin, and sugar. Stir constantly for about 1 minute to prevent burning.
  3. Pour in the diced tomatoes with their juice, add the chipotle peppers, black beans, and split red lentils. Stir well.
  4. Add the tomato sauce and pour in 2 cups of vegetable broth. Mix thoroughly and keep the extra cup of broth nearby.
  5. Cover the pot and turn the heat to medium-high until the mixture reaches a gentle simmer. Stir occasionally.
  6. Reduce the heat to medium-low and simmer for 5 to 7 minutes, stirring frequently until the lentils are tender.
  7. Adjust the thickness by adding the remaining vegetable broth as needed for your desired consistency.
  8. Turn off the heat and stir in the lime juice. Adjust seasoning with salt and pepper to taste.
  9. Ladle the chili into bowls and garnish with cilantro, jalapeño, vegan sour cream, and tortilla chips.

Notes

Rinse canned beans before use, stir often to prevent sticking, and finish with lime juice for an extra flavor boost. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months.