Name: Easy Vegan Black Bean Chili (Gluten Free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large onion, diced; 1 stick celery, sliced thinly; 3 cloves garlic, crushed or chopped; 2 bell peppers of any colour, cut into 1cm pieces; 1 medium zucchini/courgette, cut into 1cm cubes; 1 800ml tin black beans, drained and rinsed (approx. 3 cups); 1 800ml tin crushed tomatoes (approx. just over 3 cups); 1 vegetable stock cube dissolved in 1/4 cup boiling water (or 1/4 cup vegetable broth/stock); 2 tsp cumin; 2 tsp coriander; 1 tbsp chili powder; 1 tsp smoked paprika; 1/2-1 tbsp soy sauce or tamari, depending on taste; Avocado slices, lime wedges, cilantro leaves, jalapeño slices, sour cream, cheese (vegan optional), tortilla chips (optional for serving)

Why You’ll Love Easy Vegan Black Bean Chili Recipe

This chili is simple, wholesome, and deeply satisfying. It is naturally gluten free, completely plant-based, and loaded with fiber-rich black beans and vegetables. The combination of cumin, coriander, chili powder, and smoked paprika gives it a rich, smoky flavor without making it overly complicated. It is also very flexible, so you can adjust the heat, switch up the toppings, or use what you already have in the kitchen. Since everything cooks in one pot, cleanup is easy too.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large onion, diced

1 stick celery, sliced thinly

3 cloves garlic, crushed or chopped

2 bell peppers of any colour, cut into 1cm pieces

1 medium zucchini/courgette, cut into 1cm cubes

1 800ml tin black beans, drained and rinsed (approx. 3 cups)

1 800ml tin crushed tomatoes (approx. just over 3 cups)

1 vegetable stock cube dissolved in ¼ cup boiling water, or ¼ cup vegetable broth/stock

2 tsp cumin

2 tsp coriander

1 tbsp chili powder

1 tsp smoked paprika

½ to 1 tbsp soy sauce or tamari, depending on taste

Optional toppings: avocado slices, lime wedges, cilantro leaves, jalapeño slices, sour cream, cheese, and tortilla chips

Directions

Heat a large pot over medium heat. Add the diced onion, sliced celery, and 2 tablespoons of water. Cover with a lid and steam sauté for about 10 minutes, stirring regularly so the vegetables do not stick.

Once the onion is beginning to soften, add the garlic, bell peppers, zucchini, black beans, crushed tomatoes, dissolved stock cube, cumin, coriander, chili powder, smoked paprika, and soy sauce or tamari. Stir everything well to combine.

Bring the chili to a boil, then reduce the heat to low to medium and cover the pot. Let it simmer for 20 minutes, stirring occasionally, until the zucchini is tender. The chili may seem thick at first, but it will loosen slightly as the vegetables cook.

Taste and add salt if needed. Remove from the heat and serve hot with your favorite toppings such as avocado, lime, cilantro, jalapeños, dairy-free sour cream, vegan cheese, or tortilla chips.

Servings and timing

This recipe makes 5 servings.

Prep and cook time together take about 35 minutes total. That includes 10 minutes for steam sautéing the onion and celery and 20 minutes of simmering, with a few extra minutes for prepping ingredients and bringing the chili to a boil.

Variations

For a spicier chili, add extra chili powder, chopped jalapeños, or a pinch of cayenne. For a milder version, reduce the chili powder and skip spicy toppings.

You can add extra vegetables such as corn, carrots, mushrooms, or sweet potato for more texture and flavor.

For a thicker chili, let it simmer uncovered for a few extra minutes at the end. For a slightly looser consistency, stir in a small splash of vegetable broth after cooking.

Swap black beans for kidney beans or pinto beans if that is what you have on hand.

To make it even heartier, serve it over rice, quinoa, or a baked potato.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavor often becomes even better after sitting overnight.

For longer storage, freeze it in freezer-safe containers for up to 3 months. Let it cool completely before freezing.

To reheat, warm it gently in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in short intervals, stirring in between, until hot. If the chili thickens too much after storing, add a splash of water or broth when reheating.

FAQs

Can I make this chili ahead of time?

Yes, this chili is a great make-ahead meal. The flavors deepen as it sits, so it often tastes even better the next day.

Is this recipe really gluten free?

Yes, it can be gluten free as long as you use gluten-free tamari or a certified gluten-free soy sauce and make sure your stock product is gluten free.

Can I use dried black beans instead of canned?

Yes, but they need to be cooked first. Once cooked, use about 3 cups of black beans in place of the canned beans.

What can I use instead of zucchini?

You can replace zucchini with mushrooms, corn, diced carrots, or sweet potato depending on the texture and flavor you want.

How do I make this chili spicier?

Add more chili powder, fresh jalapeños, cayenne pepper, or hot sauce to increase the heat.

Can I make this without oil?

Yes, this recipe already uses a steam sauté method with water instead of oil, so it is naturally oil-free if your toppings are oil-free too.

What are the best toppings for black bean chili?

Popular toppings include avocado, lime wedges, cilantro, jalapeños, vegan sour cream, shredded cheese, and tortilla chips.

Can I freeze this chili?

Yes, it freezes very well. Store cooled portions in airtight containers and freeze for up to 3 months.

What should I serve with this chili?

It pairs well with rice, cornbread, tortilla chips, quinoa, or a simple green salad.

Can I double the recipe?

Yes, this recipe doubles easily if you are cooking for a crowd or want extra leftovers for meal prep.

Conclusion

Easy Vegan Black Bean Chili is a quick, nourishing, and satisfying meal that delivers big flavor with minimal effort. It is perfect for weeknight dinners, easy to customize, and ideal for storing for later. Whether you serve it with simple toppings or turn it into a full chili feast, this recipe is one you will want to make again and again.