Introduction

Oh, chili! There’s something so incredibly comforting about a warm bowl of chili, isn’t there? It brings back memories of chilly evenings, cozy blankets, and the wonderful aroma filling the kitchen. Today, I’m so excited to share a recipe that’s become a weeknight savior in my house: this incredibly easy Black Bean Vegetarian Chili. It’s packed with flavor, super satisfying, and honestly, so simple you’ll be making it on repeat. Perfect for those days when you crave something hearty but don’t have a ton of time. Let’s get cooking!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, this comes together in no time.
Easy: Minimal chopping and mostly pantry staples make this a breeze.
Giftable: Make a big batch and portion it out for friends or neighbors!
Crowd-pleasing: Even the pickiest eaters will be asking for seconds of this flavorful chili.

Ingredients

Gathering your ingredients is the first step to chili glory! Here’s what you’ll need:

Spices: We’re talking a flavor bomb here!
- 1 1/4 tablespoons cumin
- 1 1/4 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika (this adds such a lovely depth!)
- 1 teaspoon kosher salt (or to taste)
For the Spiced Yogurt: A cool, creamy contrast that’s a game-changer!
- 3/4 cup whole milk plain yogurt (Greek yogurt works beautifully too!)
The Stars of the Show:
- 2 (15 oz) cans black beans, rinsed and drained (don’t skip the rinsing!)
For Sautéing:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 diced jalapeno, plus more for garnish (adjust to your spice preference!)
Flavor Boosters:
- 1 (10 oz) can Rotel tomatoes with green chilies (hello, easy flavor!)
- 8 ounces frozen corn
- 1 (8 oz) can tomato sauce
- 3/4 cup less-sodium vegetable broth (or regular broth if that’s what you have)
Optional Toppings: The fun part where you personalize!
- Shredded cheddar cheese
- Diced red onions
- Fresh cilantro, chopped
- Diced avocado

How to Make It

Let’s get this delicious chili simmering! It’s so straightforward, you’ll be amazed.

Get Your Spices Ready: In a small bowl, whisk together the cumin, chili powder, garlic powder, onion powder, smoked paprika, and kosher salt. I like to give them a good mix so all those wonderful flavors get to know each other before they hit the pot. Set this magic mix aside for now.
Sauté the Veggies: Grab a large pot or a Dutch oven and heat the olive oil over medium heat. Add your chopped onion, red bell pepper, and diced jalapeno. Cook them, stirring occasionally, until they’re nice and softened, which should take about 5-7 minutes. This is where the aroma starts to build!
Bloom Those Spices: Now, stir in that amazing spice mix you prepared. Cook for just about 1 minute, stirring constantly, until everything is super fragrant. This step really wakes up the spices!
Add the Good Stuff: Pour in the rinsed and drained black beans, the Rotel tomatoes with green chilies (don’t drain them!), the frozen corn, the tomato sauce, and the vegetable broth. Give everything a good stir to combine.
Simmer and Meld: Bring the chili up to a gentle simmer. Once it’s simmering, reduce the heat to low, pop a lid on the pot, and let it cook for at least 20 minutes. The longer it simmers, the more the flavors will deepen and meld together. I often let mine go for 30-40 minutes if I have the time!
Whip Up the Spiced Yogurt: While the chili is doing its thing, in a small bowl, stir the remaining spices (or just a pinch of chili powder and cumin if you’ve used most of it) into the plain yogurt. This is such a simple addition but it makes a HUGE difference.
Serve It Up! Ladle the hot chili into bowls. Top each serving with a generous dollop of your spiced yogurt and pile on any of your favorite optional toppings like shredded cheese, fresh cilantro, or creamy avocado. Enjoy every warm, flavorful bite!

Substitutions & Additions

This chili is wonderfully flexible! Here are a few ideas to make it your own:

Beans: Pinto beans or kidney beans are fantastic swaps if you don’t have black beans on hand.
Veggies: Feel free to add diced carrots, zucchini, or sweet potatoes for extra nutrients and color.
Spice Level: If you love heat, add another jalapeno or a pinch of cayenne pepper. If you prefer it mild, skip the jalapeno altogether or remove the seeds and membranes.
Tomatoes: If you can’t find Rotel, a can of diced tomatoes with green chilies or even plain diced tomatoes with a bit of extra chopped green chilies will work.
For a Smoky Kick: A teaspoon of chipotle powder instead of some of the chili powder can add a delicious smoky depth.

Tips for Success

A few little tricks can make this chili even better:

Don’t Skip Blooming the Spices: Cooking the spices for a minute in the hot oil before adding liquids really enhances their flavor.
Rinse Those Beans: Rinsing canned beans helps remove excess sodium and the “canned” taste, leaving you with pure bean flavor.
Taste and Adjust: Always taste your chili before serving! You might want a little more salt, a pinch more chili powder, or a squeeze of lime.
Prep Ahead: You can chop all your veggies a day in advance and store them in an airtight container in the fridge. This makes weeknight assembly even faster!

How to Store It

Leftover chili is a gift that keeps on giving!

Refrigerator: Once cooled, store the chili in an airtight container in the refrigerator for up to 3-4 days. The flavors often get even better the next day!
Freezer: This chili freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It should last in the freezer for about 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Is this chili vegan?

This recipe is vegetarian. For a vegan version, ensure your vegetable broth is vegan and omit the yogurt topping, or use a dairy-free yogurt alternative.

Can I make this in a slow cooker?

Absolutely! Sauté the onions, bell peppers, and jalapenos as directed. Then, combine all the chili ingredients (except the yogurt) in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spiced yogurt just before serving.

How do I make the spiced yogurt less spicy if I used a lot of jalapeno in the chili?

If you used a very spicy jalapeno, you can adjust the spiced yogurt by using plain yogurt without added spices, or just a very small pinch of spices. The cool yogurt will still be a lovely contrast.

Can I add meat to this chili?

While this recipe is designed to be vegetarian, you could certainly brown some ground turkey or beef at the beginning of step 2 and proceed with the recipe. You might need a little more broth if adding meat.

Heartwarming & Easy Black Bean Vegetarian Chili

A comforting and flavorful vegetarian chili that's perfect for weeknights, packed with pantry staples and minimal chopping.

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Prep Time 15

Cook Time 30

Servings 6 servings

Equipment

Large pot or Dutch oven
Small bowl For spices and spiced yogurt

Ingredients

Spices

1.25 tablespoons cumin
1.25 tablespoons chili powder
0.25 teaspoon garlic powder
0.25 teaspoon onion powder
0.5 teaspoon smoked paprika adds a lovely depth
1 teaspoon kosher salt or to taste

For the Spiced Yogurt

0.75 cup whole milk plain yogurt Greek yogurt works beautifully too!

The Stars of the Show

2 (15 oz) cans black beans rinsed and drained

For Sautéing

1 tablespoon olive oil
1 medium onion chopped
1 medium red bell pepper chopped
1 medium jalapeno diced, plus more for garnish (adjust to your spice preference!)

Flavor Boosters

1 (10 oz) can Rotel tomatoes with green chilies don't drain them!
8 ounces frozen corn
1 (8 oz) can tomato sauce
0.75 cup less-sodium vegetable broth or regular broth if that's what you have

Optional Toppings

Shredded cheddar cheese
Diced red onions
Fresh cilantro, chopped
Diced avocado

Instructions

In a small bowl, whisk together the cumin, chili powder, garlic powder, onion powder, smoked paprika, and kosher salt. Set this magic mix aside for now.
1.25 tablespoons cumin
Grab a large pot or a Dutch oven and heat the olive oil over medium heat. Add your chopped onion, red bell pepper, and diced jalapeno. Cook them, stirring occasionally, until they're nice and softened, which should take about 5-7 minutes.
1.25 tablespoons cumin
Now, stir in that amazing spice mix you prepared. Cook for just about 1 minute, stirring constantly, until everything is super fragrant.
1.25 tablespoons cumin
Pour in the rinsed and drained black beans, the Rotel tomatoes with green chilies (don't drain them!), the frozen corn, the tomato sauce, and the vegetable broth. Give everything a good stir to combine.
1.25 tablespoons cumin
Bring the chili up to a gentle simmer. Once it's simmering, reduce the heat to low, pop a lid on the pot, and let it cook for at least 20 minutes. The longer it simmers, the more the flavors will deepen and meld together. I often let mine go for 30-40 minutes if I have the time!
While the chili is doing its thing, in a small bowl, stir the remaining spices (or just a pinch of chili powder and cumin if you've used most of it) into the plain yogurt.
1.25 tablespoons cumin
Ladle the hot chili into bowls. Top each serving with a generous dollop of your spiced yogurt and pile on any of your favorite optional toppings like shredded cheese, fresh cilantro, or creamy avocado. Enjoy every warm, flavorful bite!
1.25 tablespoons cumin

Notes

Leftover chili stores well in the refrigerator for 3-4 days and freezes beautifully for up to 2-3 months. Flavors often improve the next day.