Black Bean Vegetable Chili

Black Bean Vegetable Chili

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Winter is finally here and we just experience one of the coldest days of the season. Thankfully, I am warm and cozy in my home here in Texas. So happy that I have two beautiful children that are willing to cuddle with me and keep me warm.

Black Bean Vegetable Chili

This black bean vegetable chili has a variety of feel-good ingredients. Definitely one of my favorite soups of the season. I added traditional chili spices and a pinch of smoked paprika for an extra-savory, smoky flavor.

Black Bean Vegetarian Chili with Cashew Sour Cream

This pot of goodness is full of all the best things in plant-based eating: veggies, beans, and a lot of spice. If you’re new to this lifestyle, I promise you won’t even notice that it’s meatless.

Black Bean Vegetarian Chili with Cashew Sour Cream |

Black Bean Vegetarian Chili with Cashew Sour CreamThis pot of warm chili is the perfect meal to prepare for a large group. We go to potlucks pretty often and I’ve found that a pot of chili is one of the easiest and quickest meals to prepare. Serve it along with a big salad, baked potatoes, and cornbread and you’ve got yourself a meal that everyone can enjoy, including meat eaters.

Black Bean Vegetarian Chili with Cashew Sour Cream |


Black Bean Vegetable Chili

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1 pot, 30 minutes, A simple plant-based meal to enjoy.

  • Author: Vanessa Cassani
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 cups 1x
  • Cuisine: Soup


  • 34 tomatoes or 1 can diced tomatoes
  • 2 red bell peppers
  • 1 medium red onion (chopped)
  • 6 garlic cloves
  • 4 teaspoons dried Mexican oregano
  • 2 teaspoons cumin
  • 3 cups black beans or 2 cans black beans (rinsed & drained)
  • 2 large celery stalks (chopped)
  • 1 green bell pepper (chopped)
  • 1 cup organic corn
  • 1/2 bunch kale or 2 cups kale (chopped)
  • 1/2 bunch cilantro
  • 2 teaspoons smoked paprika
  • 1 teaspoons chili powder
  • Sea Salt


  1. In a large pot, sauté chopped red onions, garlic, oregano and cumin in coconut oil over medium heat.
  2. Then add chopped tomatoes, red bell pepper, into food processor. Pulse until smooth and add to pot.
  3. Add black beans, celery, green bell pepper, corn, kale, cilantro, paprika, chili, and salt to taste. Then add 3 cups water and bring to a boil over high heat.
  4. Reduce the heat and allow it to simmer until the greens are soft and the chili thickens. (10 minutes)


Storage: Cool soup completely and transfer to an airtight container. Store in refrigerate for 5 days or in the freezer for up to 1 month.


  • Calories: 196
  • Sugar: 8.4g
  • Sodium: 229.9mg
  • Fat: 1.7g
  • Saturated Fat: 0.3g
  • Carbohydrates: 37.8g
  • Fiber: 14.2g
  • Protein: 11.1g

I hope you like this black bean vegetable chili, make it and be sure to tag me on Instagram @LiveSimplyNatural or you can always pin it on Pinterest for later. I love seeing what you guys are cooking up in your kitchen. Stay warm and I’ll be back with more healthy plant-based recipes to share :)


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hey, there!

I’m Vanessa

vegan Chef, Coach, Mama of two

A believer that the body is not an ornament but a vessel for our deepest healing. When we learn to listen we create more opportunities for our own wisdom to resurface and be heard. Here we strive to create resources to support this way simple way of living.


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