Easy Vegan Black Bean Chili (Gluten Free)
This delicious vegan black bean chili is easy to make and perfect for weeknight meals and batch cooking. Naturally high protein too!
Servings: 5 portions
Calories: 109kcal
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 ¼ cup boiling water (or ¼ cup vegetable broth/stock)
- 2 teaspoon cumin
- 2 teaspoon coriander
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (regular will work if you don't have smoked)
- ½-1 tablespoon soy sauce or tamari, depending on taste
Serving ideas (optional)
- Avocado slices, lime wedges, cilantro leaves, jalapeño slices, sour cream, cheese (I use vegan) and/or tortilla chips
Instructions
- Heat a large pot on medium heat. Add onion and celery, plus 2 tablespoon water, and steam sauté for 10 minutes with lid on, stirring regularly to prevent sticking.
- When onion is just starting to soften add all other ingredients to pot, stirring well to combine.
- Bring to a boil, then reduce heat to low/medium and cover pot with lid. (If chili looks thick, don't be tempted to add more liquid! As vegetables cook chili will naturally becoming more liquid.) Simmer 20 minutes and stir occasionally, until zucchini is tender.
- Add salt if desired, remove pot of chili from heat, and serve in bowls with your favorite toppings or any of the following (all optional): avocado, lime wedges, cilantro, jalapeños, dairy-free sour cream, cheese and tortilla chips.
Notes
Vegetables - If you don't have the suggested veggies, substitute them for whichever you like. I also love using mushrooms, carrots and sweetcorn.
Beans - If black beans aren't your thing, use whichever you love. Kidney, cannellini, pinto, butter beans or even garbanzo beans work great in this chili.
Cut veggies small - Do not cut vegetables too large. Stick to 1cm pieces as the larger your veggies are, the longer they will take to cook.
Use minimal water - Don't be tempted to add more water than the instructions say! Vegetables release a lot of water as they cook so your chili will get soupier over time.
Store leftover chili in an air-tight container in the fridge for up to 5 days. Reheat thoroughly before serving. Freeze up to one month in a sealed container.
Nutrition
Calories: 109kcal | Carbohydrates: 24.8g | Protein: 8.3g | Fat: 1.2g | Saturated Fat: 3g | Sodium: 837mg | Potassium: 582mg | Fiber: 7.8g | Sugar: 10.2g | Calcium: 112mg | Iron: 4mg