Ingredients for Spicy Vegan Texas Black Bean Chili
- 1 (15-ounce) can black beans, drained and rinsed
- Stewed Tomatoes
- Tomatoes And Green Chilies
- 4 cups vegetable broth
- Corn
- Green Onions
- 1 tablespoon chili powder
- Ground Cumin
- Garlic Powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spicy Vegan Texas Black Bean Chili? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spicy Vegan Texas Black Bean Chili
- Drain and rinse one (15-ounce) can of black beans.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté for 5 minutes until softened.
- Stir in 1 green bell pepper, chopped, and 1 red bell pepper, chopped, and cook for another 3 minutes.
- Add 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (or more to taste), and 1/2 teaspoon salt. Cook for 1 minute, stirring constantly, until fragrant.
- Add one (28-ounce) can of crushed tomatoes, one (15-ounce) can of diced tomatoes (undrained), 4 cups vegetable broth, and the drained black beans to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour and 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Taste and adjust seasoning as needed. Add more cayenne pepper for extra heat, salt for saltiness, or a squeeze of lime juice for brightness.
- Serve hot with your favorite toppings, such as vegan sour cream, avocado, cilantro, or tortilla chips. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
32g
Fat
2g
Carbs
23g