Homemade Gluten-Free and Vegan Black Bean Chili

Vegetarian black bean chili

Phoebe Lapine/Getty Images

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
541 Calories
12g Fat
85g Carbs
27g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 541
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 127mg 6%
Total Carbohydrate 85g 31%
Dietary Fiber 23g 83%
Protein 27g
Calcium 270mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade vegetarian and vegan black bean chili recipe uses pre-cooked black beans and tomato sauce from a can. Add some leftover rice, leftover quinoa, or whip up some instant rice and a green salad to make it a complete meal.

The recipe calls for everything to be simmered together for 20 minutes. If you're short on time, you can even skimp a bit— if you have more time, though, give it a few more minutes to allow all the flavors to more fully develop.


  • 1/2 onion (diced)
  • 2 cloves garlic (minced)
  • 3 tbsp. olive oil
  • 1 15 oz. can of black beans (undrained)
  • 1 15 oz. can of tomato sauce
  • 2 tsp. cumin
  • 1/4 tsp. Cayenne pepper
  • 1 tsp. chili powder
  • Salt and pepper to taste

Steps to Make It

  1. Sauté onions and garlic in oil until onions turn clear, about 5 minutes.

  2. Carefully add in the tomato sauce and black beans and reduce the heat to medium-low. Add the cumin, cayenne pepper, and chili powder, then stir to combine well.

  3. Cover and allow to simmer at least 20 minutes, stirring occasionally. Season well with salt and pepper.

  4. Adjust seasonings to taste. 

  5. Enjoy your homemade vegetarian black bean chili!