Dinner, made simple: thick, spicy, 3-ingredient black bean chili made in under 30 minutes! It is vegan, oil-free, high in protein, and so darn good.
- 2 15-ounce (425 g) cans black beans, rinsed and drained
- 2 10-ounce (284 g) cans tomatoes with green chilies, do not drain
- 2 tablespoons (30 mL) chili powder
- Mash 1 cup of the rinsed and drained black beans (this can be done with a fork, or pulse in a food processor; aim for a coarse mash, not mush).
- Place the mashed beans, remaining beans, tomatoes and chilies with their juices, and chili powder in a large saucepan set over medium-high heat.
- Bring to a boil; boil, stirring occasionally,for 3 minutes. Reduce heat to low and simmer, uncovered, for at least 20 minutes, stirring a few times. If the chili becomes too thick, add some water.
- Serve plain, or add any and all of your favorite toppings (see list of suggestions in the notes).
Storage: Store the cooled chili in an airtight container in the refrigerator for 3 days or the freezer for up to 6 months.
Topping Ideas: The chili is a perfect canvas for all of your favorite toppings, such as chopped cilantro, fresh lime juice, guacamole or diced avocado, nondairy plain yogurt or nondairy sour cream, nondairy shredded Cheddar cheese, toasted pepitas, sliced jalapenos (fresh or pickled), or crushed tortilla chips.
Tomato Options: 1 and 1/2 15-ounce (425 g) cans of fire-roasted or chili-ready (seasonings added) diced tomatoes can be used in place of the tomatoes with chiles. Plain diced tomatoes can also be used in a pinch.
Bean Options: Canned pinto beans, red beans, or red kidney beans can be used in place of the black beans.
- Category: Dinner, Lunch
- Method: Stovetop
- Serving Size: 1 and 1/4 cups
- Calories: 273
- Sugar: 4.2 g
- Sodium: 297 mg
- Fat: 1.6 g
- Saturated Fat: 0.1 g
- Carbohydrates: 59.2 g
- Fiber: 16.5 g
- Protein: 17.5 g
- Cholesterol: 0 mg
Keywords: chili, black bean chili, vegan, oil-free, vegan chili, 3 ingredients, 3 ingredient chili, easy recipe, fast chili, black beans