Updated: Oct 29
An easy bean chili recipe that's soy-free, dairy-free, gluten-free, and plant-based. It only takes about 10 minutes to prepare and about 45 minutes to cook. Once you allow it to cool for 5-10 minutes, you'll have a deliciously warm fall meal everyone can enjoy.
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Growing up, one of my favorite meals was my dad’s chili. Growing up in the cold winters of New York, there was nothing like a hot bowl of chili after a day of playing in the snow. I have no idea how he made it (honestly, it was probably canned), but I know it was one of my favorite things to eat.
As an adult who focuses on bettering my eating habits, it’s been hard to find and make alternatives to some of my favorite childhood meals. Being plant-based and having food allergies and sensitivities doesn’t make it any easier.
When I came across Amy’s Organic Black Bean Chili, I fell in love. The remembrance of my favorite childhood meal was a blissful trip down memory lane. Although the ingredients are simple, there’s nothing like making food from scratch, so I started experimenting with recreating this delicacy in my kitchen.
Without further ado, I present my plant-based easy bean chili recipe. This recipe is soy-free, dairy-free, and gluten-free. It only takes about 10 minutes to prepare and about 45 minutes to cook. Once you allow it to cool for 5-10 minutes, you'll have a deliciously warm fall meal everyone can enjoy.
Plant-Based Easy Bean Chili
2 tbsp. avocado oil
1 red onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
2 tbsp. chili powder
1 ½ tsp. smoked paprika
1 tsp. dried oregano
1 tsp. basil
½ tsp. salt
½ tsp. black pepper
1 bay leaf (optional)
1 cup vegetable broth
30 oz. of black beans, rinsed and drained
15 oz. of diced tomatoes
1-2 tsp. lime juice
Add avocado oil to a large pot and place it over medium-high heat.
When the oil has warmed up, saute the onions and peppers until soft (about five minutes). Stir occasionally.
When your sauteed onions and pepper are soft, add the garlic and then stir. Let cook for about 1 minute.
Add the chili powder, smoked paprika, dried oregano, basil, salt, black pepper, and the bay leaf if you're using it. At this point, feel free to add any other dry spices you see fit. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and lime juice. If you’re using a bay leaf, add it here before stirring well.
Bring the chili to a low boil before reducing to medium-low heat. Let the chili gently simmer, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat and allow to cool for 5-10 minutes. Before serving, garnish with cheese, sour cream, avocado, green onions, and/or hot sauce.