Vegetarian Black Bean Chili Recipe
If you want vegetarian black bean chili that’s thick, smoky, and ready in 30 minutes, this is it. I build flavor with tomatoes, warm spices, and chipotle, then purée part of the beans to make it thick and creamy. It’s freezer-friendly, meal-prep friendly, and toppings basically make it a choose-your-own-adventure dinner.
Servings: 4 servings
Calories: 141kcal
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 (28-ounce can) fire-roasted, crushed tomatoes
- 3 (14.5 ounce cans) black beans, drained and rinsed (or 4 ½ cups cooked, dried beans)
- 1 chipotle chile in adobo, finely chopped
- 2 cups low-sodium vegetable broth
- 1 teaspoon fresh lime juice or red wine vinegar
- ½ cup crumbled queso fresco or feta
- 2 Tablespoons toasted pumpkin seeds (pepitas) (optional)
- ½ cup fresh cilantro, chopped (garnish)
Instructions
- Heat oil in a large Dutch oven or saucepan over medium-high heat. Add onion and cook, stirring occasionally, until onion is soft and translucent, around 5 minutes. Add garlic, cumin, chili powder, and salt, and cook for another minute.
- Pour in tomatoes, black beans, chipotle chile, and vegetable broth, and stir to combine. Bring to a boil, then reduce heat and let mixture simmer for about 15 minutes.
- Using a blender or food processor, puree 1 cup of the soup for 1-2 minutes. Transfer mixture back to reserved soup, add lime juice, and stir to combine.
- Serve soup warm and garnish with queso fresco/feta, pumpkin seeds, and cilantro.
Notes
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: Let soup cool completely, then portion into freezer bags and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- How to reheat: Using the stovetop, place soup pot over medium-low heat for 15 minutes, until heated through, stirring frequently.
Nutrition
Calories: 141kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 516mg | Potassium: 93mg | Fiber: 2g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg
