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Dinner, made simple: thick, spicy, 3 ingredient vegan black bean chili made in under 30 minutes! It is vegan, oil-free, high in protein, and so darn good.
Oh, dinner. Haven’t I made you six thousand times in the last two months?
And yet, I can’t quit you. My hunger persists.
I propose a compromise: a hearty dish that is 100% dinner-worthy but requires no more than a few minutes of my time and 3 ingredients from my pantry.
It sounds like a win-win to me. It’s my 3-Ingredient Black Bean Chili.
Table of Contents
- Recipe Benefits
- Ingredients
- Use Canned Tomatoes with a Green Chile Kick
- Look for Reduced Sodium Options
- The Secret to Thick Chili in a Fraction of the Time
- Step by Step Instructions
- Step One: Coarsely Mash Some of the Beans
- Step Two: Add All Ingredients to a Saucepan
- Step Three: Cook the Chili
- Step Four: Adjust the Seasonings
- Optional Toppings
- FAQ
- Related Recipes
- 3 Ingredient Vegan Black Bean Chili (High protein, Oil free) Recipe
Recipe Benefits
This chili is every bit as good as it looks, and so much more. Namely, it is:
- Vegan
- Oil-free
- Gluten-free
- Grain-free
- Very high in fiber (16.5 g per serving)
- High in protein (17.5 per serving)
- A good source of iron (37% of your daily needs)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The rich flavor and thick texture of this chili belie the ease of making it. Yet, really and truly, it is made with 3 ingredients:
- Canned black beans
- Canned tomatoes with green chiles
- Chili powder
You can always add more spices, if you like–for example, ground cumin, ground coriander, or a pinch of cinnamon–but they are not needed to create a wicked good chili.
Use Canned Tomatoes with a Green Chile Kick
Canned tomatoes with green chiles are familiar fare here in Texas. In case they are unfamiliar in your neck of the woods, look for brands such as Ro-tel alongside other canned tomato products (once you find the Ro-tel you’ll find other varieties shelved nearby).
The cans are smaller than many other canned tomato products (10 ounces for the former, 15 ounces for the latter). I have some easy substitution in the recipe notes if you cannot find them.
Look for Reduced Sodium Options
Both of these canned goods come in low- or no- sodium options. I strongly recommend using both, as it allows greater control over the salt content. If you cannot find the educed sodium options, no worries, just be sure to give the beans a very thorough rinsing to remove excess salt.
The Secret to Thick Chili in a Fraction of the Time
So here it is, the key to giving this chili a rich, slow-cooked texture in a fraction of the time: mash a portion of the beans before adding them to the saucepan.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Coarsely Mash Some of the Beans
I prefer mashing with a fork and a bowl or cutting board. If you prefer, pulse the beans in a food processor. Be careful, do not puree the beans, just break them down into a thick mash with plenty of uneven pieces.
Step Two: Add All Ingredients to a Saucepan
Once a portion of the beans are mashed, add everything to a medium saucepan.
Step Three: Cook the Chili
Stir to combine, and then bring to a boil over medium-high heat. Continue boiling for 3 minutes over medium heat, stirring occasionally, for 3 minutes.
Reduce the heat to low and simmer, uncovered for about 20 minutes. The chili will be thick, as though it has been simmering for hours.
Step Four: Adjust the Seasonings
Adjust the salt to taste, and then serve it up! Consider serving a bowl of this easy black bean chili recipe with a piece of my Easy No Corn Vegan Cornbread or a handful of Red Lentil Tortilla Chips!
Optional Toppings
Have fun topping this easy chili with what you have and love, such as:
- diced avocado or a dollop of guacamole
- sliced green onions
- fresh cilantro (whole leaves, or chopped)
- sliced jalapenos
- a squeeze of lime
- crumbled of tortilla chips
- shredded vegan Cheddar or Jack cheese
- Toasted pepitas
- freshly diced tomatoes
- vegan sour cream
- dice bell peppers (red bell pepper or green bell peppers)
FAQ
- How should I store the chili? Store the completely cooled chili in an airtight container in the refrigerator for 3 days or the freezer for up to 6 months.
- What can I substitute for the tomatoes with chiles? One and one half 15-ounce (425 g) cans of fire-roasted or chili-ready (seasonings added) diced tomatoes can be used in place of the tomatoes with chiles. Plain diced tomatoes can also be used in a pinch.
- What is a good substitute for the canned black beans? Canned pinto beans, red beans, or red kidney beans can be used in place of the black beans.
Happy eating, everyone! Enjoy the chili recipe.
Related Recipes
3 Ingredient Vegan Black Bean Chili (High protein, Oil free)
Ingredients
- 2 15 ounce (425 g) cans black beans, rinsed and drained
- 2 10 ounce (285 g) cans tomatoes with green chilies (do not drain)
- 2 tablespoons chili powder
Instructions
- Mash 1 cup of the rinsed and drained black beans (this can be done with a fork, or pulse in a food processor; aim for a coarse mash, not mush).
- Place the mashed beans, remaining beans, tomatoes and chilies with their juices, and chili powder in a large saucepan set over medium-high heat.
- Bring to a boil; boil, stirring occasionally, for 3 minutes. Reduce heat to low and simmer, uncovered, for at least 20 minutes, stirring a few times. If the chili becomes too thick, add some water.
- Serve plain, or add any and all of your favorite toppings (see list of suggestions in the notes).
Notes
Nutrition
R low sodium options always available? I just found your site, recipes look great, easy AND DELICIOUS, but need LOW TO NO ADDED SODIUM OPTIONS. What companies should I look for. Thank you
Hi Grisha! For my baked goods, you can always eliminate the salt. I would also recommend a reduced sodium baking powder for all baking recipes that call for it (HAIN is my very favorite–their featherweight baking powder is gluten-free and sodium-free). For canned goods, like in this chili, look for BPA free cans that are no salt added (these are becoming much more available–even store brands are carrying bpa-free and sodium-free options for things like beans and tomatoes). MIYOKOS vgan butter is amazing, and low sodium. And then most of my baking recipes call for flours that are naturally low sodium or no sodium. I hope that he;ps!
ONE WORD BEAUTIFUL COOKING
Thank you, Sophie!