Award Winning Black Bean Chili Recipe Vegetarian Delight

There’s something deeply satisfying about a hearty bowl of chili, especially when it’s packed with robust flavors and wholesome ingredients. This award-winning black bean chili recipe is the ultimate vegetarian comfort food that’s sure to win over even the most dedicated meat lovers.

Rich, smoky, and perfectly spiced, this chili brings the best of plant-based cooking to your table without compromising on taste. Whether you’re cooking for a cozy night in or a crowd, this recipe will deliver a nourishing, satisfying meal that’s both healthy and delicious.

From the first fragrant sauté of onions and garlic to the slow simmer that melds the flavors together, this black bean chili is a celebration of hearty vegetables, spices, and protein-packed beans. Plus, it’s easy to make, freezer-friendly, and customizable for your taste buds.

Ready to impress your family and friends with a chili recipe that’s as nutritious as it is flavorful? Let’s dive right in!

Why You’ll Love This Recipe

This black bean chili stands out for several reasons. First, it’s 100% vegetarian, making it a perfect choice for those looking to reduce their meat consumption without missing out on classic chili flavors.

It’s incredibly rich in protein and fiber, thanks to the black beans and an array of veggies, keeping you full and energized.

The recipe uses simple pantry staples and fresh ingredients, making it accessible and easy to prepare. Best of all, the blend of spices—cumin, smoked paprika, and chili powder—creates a smoky, slightly spicy depth that’s utterly addictive.

You’ll love how it tastes just as good the next day, making it a fantastic meal prep option.

Lastly, this chili is award-winning for a reason—it has the perfect balance of hearty, healthy, and wholesome. It’s a fantastic way to enjoy a bowl full of warmth and nutrition any time of year.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Optional toppings: diced avocado, shredded cheese, sour cream, jalapeño slices

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Cutting board and knife
• Measuring spoons and cups
• Can opener
• Ladle for serving
• Optional: immersion blender (for thicker chili)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 more minute, careful not to burn it.
4. Add the diced red and green bell peppers and carrots. Cook for 5-6 minutes until the vegetables start to soften.
5. Mix in the tomato paste, cumin, smoked paprika, chili powder, oregano, and cayenne pepper. Stir well to coat the vegetables and cook the spices for about 2 minutes, releasing their aromas.
6. Pour in the fire-roasted diced tomatoes, black beans, and vegetable broth. Stir everything together to combine.
7. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking.
8. Taste and season with salt, pepper, and lime juice. Adjust spices if needed.
9. If you prefer a thicker chili, use an immersion blender to puree about one-third of the chili right in the pot, then stir to combine.
10. Serve hot with your favorite toppings like fresh cilantro, avocado, or shredded cheese.

Tips & Variations

“Make it your own by adding different vegetables or beans!”

• Add corn kernels or diced zucchini for extra texture and flavor.
• Try substituting black beans with kidney beans or pinto beans for variety.
• For a smoky kick, add a chipotle pepper in adobo sauce during the simmering step.
• Use vegetable broth with no added salt to better control seasoning.
• Make it gluten-free by double-checking your broth and tomato paste labels.
• Leftovers freeze beautifully—store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This black bean chili is incredibly versatile and pairs well with many sides and toppings. Serve it over fluffy rice, alongside warm cornbread, or with crispy tortilla chips for added texture.

For a more indulgent meal, top with shredded cheese, sour cream, and sliced jalapeños. If you’re keeping it vegan, avocado slices, fresh cilantro, and a squeeze of lime are perfect fresh accents.

Try pairing it with some homemade bread like Green Chile Cheese Bread Recipe or a sweet treat like Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to complete your meal.

Conclusion

This award-winning black bean chili recipe is a fantastic way to enjoy a hearty, flavorful, and nutritious vegetarian meal that satisfies the soul. It’s easy to prepare, uses accessible ingredients, and delivers a perfect balance of spice and richness that has earned it accolades and loyal fans alike.

Whether you’re a seasoned vegetarian or just looking to add more plant-based dishes to your repertoire, this recipe is a must-try. It’s comforting, healthy, and adaptable to your personal taste preferences.

Don’t forget to bookmark this recipe and pair it with delicious sides like our Hamburger Bun Sourdough Recipe for a full, satisfying meal. Happy cooking and enjoy your chili adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Award Winning Black Bean Chili Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian black bean chili that’s perfect for any season. Packed with spices and vegetables, it’s both nutritious and satisfying.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “2 cans (15 oz each) black beans, drained and rinsed”, “1 can (14.5 oz) diced tomatoes”, “1 cup vegetable broth”, “2 tablespoons chili powder”, “1 teaspoon ground cumin”, “1 teaspoon smoked paprika”, “1/2 teaspoon cayenne pepper”, “Salt and black pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in red bell pepper and cook for another 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add black beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Season with chili powder, cumin, smoked paprika, cayenne, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 40 minutes.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning as needed and serve hot.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “14 g”, “fatContent”: “6 g”, “carbohydrateContent”: “42 g”}}