Why I Love this Chili
When the evenings turn cool and you’re craving something cozy that actually nourishes, this Spicy ‘Vegged-Out’ Black Bean Chili is exactly the bowl you want in your kitchen. Loaded with hearty black beans, vibrant chopped peppers and squash, and just enough chipotle-kick to warm you from the inside out, it’s a plant-based dinner that doesn’t feel like “just beans and veggies.” My friend, Jody, is the inspiration for this recipe. She shared her version with me, and I made some modifications. I love how flavorful, satisfying, and incredibly simple it is. Whether you’re feeding family, friends, or just yourself, this chili comes together easily and always gets rave reviews.
What I love most about this chili is how it reflects the heart of the plant-based lifestyle: real, vibrant, accessible food that shows up for you on busy weeknights, supports gut and colon health, and tastes anything but bland. The colorful veggies, rich bean base, and warming spices create a texture and depth you’d expect in a classic “meaty” chili—without the meat. It’s also highly flexible: throw it in the slow cooker for an effortless set-and-forget dinner, or simmer it on the stovetop in under an hour. Serve it with crusty whole-grain bread, a dollop of your favorite non-dairy yogurt, or pile it into baked potato skins. Either way—you’ve got a flavorful, nourishing, plant-powered meal to keep you satisfied and aligned with your wellness goals.
Looking for a comforting bowl of creamy, plant-powered warmth that nods to the festive season? Don’t miss our cozy Year-Round Christmas Lima Bean Soup—a silky smooth soup packed with tender lima beans, seasonal spices, and nourishing whole-food ingredients. Whether you’re in the mood for something light and wholesome or you’re craving a nostalgic holiday twist any time of year, this recipe delivers big on flavor and ease.
Spicy ‘Vegged-Out’ Black Bean Chili
Ingredients
- 1 tablespoon olive Oil
- 1/2 yellow onion (chopped)
- 1 garlic clove (minced)
- 1 tbsp chipotle pepper in adobo sauce – smoked (smoked peppers will give it an extra kick!)
- 1 carrot (large, chopped)
- 2 teaspoon Oregano
- 1 bay leaf
- 2 tablespoons chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon fajita seasoning
- 2 bell peppers (various colors, chopped)
- 1 yellow squash (medium, cubed)
- 1/2 cup cherry tomatoes (diced and seeded)
- 1 can diced tomatoes
- 1 cup vegetable broth (low sodium or you can use water)
- 1/2 cup frozen corn
- 1 can pinto beans (drained and rinsed)
- 4 can black beans (drained and rinsed)
Instructions
- Heat the olive oil in a large pan over medium heat.
- Sauté the aromatics and veggies: Add the garlic, onion, chipotle pepper, carrot, and bell peppers. Stir in the oregano, bay leaf, chili powder, black pepper, cumin, and fajita seasoning. Cook for 5–7 minutes, until fragrant and the vegetables begin to soften.
- Transfer and combine: Move the sautéed mixture to a crock pot or large soup pot. Add the squash, cherry tomatoes, diced tomatoes, vegetable broth, corn, pinto beans, and black beans. Stir well to combine.
- Cook the chili:Stovetop: Bring to a simmer, cover, and cook for about 45 minutes, stirring occasionally.Slow Cooker: Cook on High for 3 hours or Low for 6–7 hours.
- Finish and serve: Remove the bay leaf, taste and adjust seasoning, then ladle into bowls and serve warm.
Notes
Slow Cooker version: cook 3 hours on High or 6–7 hours on Low.
