If you’re hunting for a Vegan Chili Recipe with Black Beans that tastes like it’s been simmering all day (but absolutely has not), welcome to your new weeknight hero. This is the kind of chili that makes your kitchen smell like a cozy little bistro—minus the reservation, the babysitter, and the “why is everything $19?” menu shock.
We’re talking smoky chipotle heat, hearty black beans, and a sneaky-mega-helpful trick: split red lentils. They cook fast, make the chili thicker, and give it that “wow, this is actually filling” vibe. And yes, you can absolutely top it with Fritos like you’re living your best life. Chef Omar fully approves.
Table of Contents
Why You’ll Love This Vegan Chili Recipe with Black Beans
- Fast but tastes slow-cooked. The lentils thicken everything up quickly.
- Big flavor, low effort. One pot, simple steps, no culinary gymnastics.
- Perfect for meal prep. This chili reheats like a champ.
- Customizable heat. You can keep it cozy or make it spicy enough to clear your sinuses and your schedule.
Ingredients You’ll Need
For the chili:
- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon sugar
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons diced chipotles in adobo
- 3 (15-ounce) cans black beans, drained and rinsed
- 1 cup uncooked split red lentils
- 2 (15-ounce) cans tomato sauce
- 2–3 cups vegetable broth
- Juice of 1 lime
- Kosher salt
- Fresh cracked pepper
Garnish (choose your adventure):
- Fritos
- Vegan sour cream
- Fresh chopped cilantro
- Sliced jalapeño
How to Make Vegan Chili Recipe with Black Beans
1) Sauté the onion
Heat the olive oil in a large pot over medium heat. Add the diced onion plus a generous pinch of salt and pepper. Cook for 4–5 minutes, stirring often, until the onion softens and starts to look glossy.
2) Wake up the spices
Add the garlic, chili powder, cumin, and sugar. Cook for 1 minute, stirring constantly.
This is the moment your kitchen starts smelling like you know what you’re doing (even if you’re still in leggings from 7 a.m.—no judgment).
3) Add the good stuff
Stir in the diced tomatoes, chipotles in adobo, black beans, split red lentils, and another pinch of salt and pepper. Mix it well so the lentils don’t clump and the spices coat everything.
4) Pour, cover, and simmer
Add the tomato sauce and 2 cups of vegetable broth. Cover the pot, turn heat to medium-high, and bring it to a simmer.
5) Cook until thick and cozy
Reduce heat to medium-low and simmer for 5–7 minutes, stirring frequently, until the lentils are tender.
If you want a thinner chili, add the extra 1 cup broth (a splash at a time). If you want it thick and scoopable, stick closer to 2 cups.
6) Finish with lime
Turn off the heat. Stir in the juice of 1 lime. Taste and adjust salt and pepper until it sings.
7) Garnish like a legend
Ladle into bowls and top with Fritos, vegan sour cream, cilantro, and sliced jalapeño.
Chef Omar’s Tips (So Your Chili Behaves)
- Stir often once the lentils go in. Lentils are wonderful, but they can cling to the bottom of the pot like a toddler at bedtime.
- Chipotle control: Start with the 2 teaspoons. Want more smoky heat? Add another teaspoon. Want mild? Use 1 teaspoon and call it a day.
- Better the next day: Like most good stories, this chili gets even better after it sits overnight. The flavors settle in and get cozy.
- Too spicy? Add a dollop of vegan sour cream or a squeeze of extra lime. Acid and creaminess calm the heat down fast.
A Little Story From My Kitchen
This Vegan Chili Recipe with Black Beans became one of my go-to “people are coming over and I have exactly 37 minutes” meals. One time, friends dropped by unexpectedly, and I had black beans, tomato sauce, and lentils staring at me from the pantry like, “Well? Do something.” I threw this together, put out toppings, and suddenly it looked like I planned a whole chili bar on purpose. (I did not. But I accepted the compliments anyway.)
Easy Variations (Because Life Happens)
- Make it thicker: Use only 2 cups broth and simmer uncovered for a few extra minutes.
- Make it soupier: Add the full 3 cups broth and a little extra lime at the end.
- Add veggies: Bell pepper, zucchini, corn, or diced sweet potato all work. Add them with the tomatoes.
- Boost protein: Stir in crumbled tofu or vegan ground “meat” after the onions soften, then continue as written.
FAQs About Vegan Chili Recipe with Black Beans
Can I use different lentils?
Split red lentils cook quickly and melt into the chili, which helps thicken it. Brown or green lentils work too, but they take longer and stay more firm—so you’d need extra simmer time and possibly more broth.
How spicy is this chili?
With 2 teaspoons of chipotles in adobo, it’s smoky medium for most people. If you’re heat-sensitive, start with 1 teaspoon. If you love spice, add more chipotle or top with jalapeños.
How long does it keep in the fridge?
Stored in an airtight container, it’s great for 4–5 days. The flavor actually improves, which is basically chili bragging.
Can I freeze it?
Yep. Freeze in containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth to loosen it up.
What should I serve with it?
This is fantastic with cornbread, tortilla chips, rice, or a big green salad. Or do the “busy genius” move: eat it straight from the pot while the dishwasher runs.
Bring On the Bowls
If you want bold flavor, cozy vibes, and dinner that doesn’t hijack your evening, this Vegan Chili Recipe with Black Beans is the one. It’s smoky, hearty, and topped with crunchy Fritos and cool vegan sour cream… which is basically the edible version of putting on fuzzy socks and lighting a candle.
Make a pot tonight, set out the toppings, and let everyone build their perfect bowl. And if you catch yourself going back for “just one more bite,” don’t worry—that’s simply the chili doing its job.
Keep the Chili Love Going: Helpful Next Clicks
Want a few more cozy, pantry-friendly recipes and tips that pair perfectly with this chili? Here are four good ones to check out next—each one fits the same ingredients, meal-prep vibes, or “what should I make now?” mood.
- If you’re in a full-on black bean era, follow up with Easy Black Bean Tacos for a fast weeknight dinner—same pantry-friendly energy, different delicious format.
- Love that smoky kick from the chipotles? Double down with Chipotle Black Beans packed with bold, spicy flavor (hello, burrito bowls and meal-prep lunches).
- Since this chili uses lentils for that thick, hearty texture, readers will also love What food goes well with lentils? easy pairing ideas for side dishes and toppings that actually make sense together.
- And because leftovers are basically the whole point of chili, link to How long do beans last in the fridge? storage tips so readers feel confident saving (and safely devouring) every last spoonful.
Before you go: If you made this recipe, leave a quick rating—how many stars did your bowl deserve? ⭐⭐⭐⭐⭐ (Be honest… but also remember the Fritos deserve some credit.)
Vegan Chili Recipe with Black Beans
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Vegan Chili Recipe with Black Beans is smoky, hearty, and weeknight-easy—thickened with quick-cooking red lentils and finished with lime and your favorite toppings.
Ingredients
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar
1 (14.5-ounce) can diced tomatoes
2 teaspoons diced chipotles in adobo
3 (15-ounce) cans black beans, drained and rinsed
1 cup uncooked split red lentils
2 (15-ounce) cans tomato sauce
2–3 cups vegetable broth
Juice of 1 lime
Kosher salt, to taste
Fresh cracked pepper, to taste
Optional Garnishes:
Fritos
Vegan sour cream
Fresh chopped cilantro
Sliced jalapeño
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion plus a big pinch of salt and pepper. Cook 4–5 minutes, stirring often.
Add garlic, chili powder, cumin, and sugar. Cook 1 minute, stirring constantly.
Stir in diced tomatoes, chipotles in adobo, black beans, red lentils, and another pinch of salt and pepper.
Add tomato sauce and 2 cups vegetable broth. Cover and bring to a simmer over medium-high heat.
Reduce heat to medium-low and simmer 5–7 minutes, stirring frequently, until lentils are tender. Add up to 1 more cup broth if you want it thinner.
Stir in lime juice. Taste and adjust salt and pepper.
Serve hot with desired garnishes (Fritos, vegan sour cream, cilantro, jalapeño).
Notes
Thickness control: Use 2 cups broth for thicker chili; add the extra cup for a soupier bowl.
Heat level: Chipotles in adobo bring smoky heat—start with 1 teaspoon if you’re sensitive, or add more if you like it spicy.
Storage: Keeps well in the fridge 4–5 days.
Freezing: Freeze up to 3 months. Reheat with a splash of broth to loosen.
Gluten note: Chili is naturally gluten-free, but toppings (like chips) vary—check labels if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / One-Pot
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 1 Serving
- Calories: 260 kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 13 g
- Protein: 16 g
- Cholesterol: 0 mg