Growing up, one of my favorite meals was my dad’s chili. Growing up in the cold winters of New York, there was nothing like a hot bowl of chili after a day of playing in the snow. I have no idea how he made it (honestly, it was probably canned), but I know it was one of my favorite things to eat.

As an adult who focuses on bettering my eating habits, it’s been hard to find and make alternatives to some of my favorite childhood meals. Being plant-based and having food allergies and sensitivities doesn’t make it any easier.

When I came across Amy’s Organic Black Bean Chili, I fell in love. The remembrance of my favorite childhood meal was a blissful trip down memory lane. Although the ingredients are simple, there’s nothing like making food from scratch, so I started experimenting with recreating this delicacy in my kitchen.

Without further ado, I present my easy black bean chili recipe. This recipe can be made free from coconut, dairy, gluten, grains, nuts, and soy; it can even be plant-based and vegan-friendly.

I hope you enjoy this deliciously warm fall-favorite meal as much as I do.

INGREDIENTS

• 2 tbsp. oil (I use cold-pressed avocado oil)
• 1 red onion (chopped)
• 1 red bell pepper (chopped)
• 4 cloves garlic (minced)
• 2 tbsp. chili powder
• 1 1/2 tsp. smoked paprika (for a less smokey flavor option, see notes)
• 1 tsp. dried oregano
• 1 tsp. basil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 bay leaf (optional)
• 1 cup vegetable broth
• 30 oz. of black beans (rinsed and drained)
• 15 oz. of canned diced tomatoes
• 1 – 2 tsp. lime juice

INSTRUCTIONS

1. In a large 6-quart pot, preheat the avocado oil over medium-high heat.
2. Add the onions and peppers to the pot and saute them until soft (about five minutes). Stir occasionally.
3. Add the minced garlic and then stir to combine. Let cook for about 1 minute.
4. Add all the seasoning through the optional bay leaf and stir until well combined.
5. Add the broth, diced tomatoes (with their juice), beans, and lime juice (start with one teaspoon of lime juice, taste, and add more if desired). Stir well to incorporate.
6. Bring the chili to a low boil and reduce to medium-low heat.
7. Let the chili gently simmer, uncovered, for 20-25 minutes, stirring occasionally.
8. Remove the pot from the heat and allow to cool for 5-10 minutes before serving. Garnish with cheese, sour cream, avocado, green onions, hot sauce, and/or any other chili toppers.

NOTES

• For a less smoky flavor, combine paprika and smoked paprika (ex., 1 teaspoon paprika and 1/2 teaspoon smoked paprika). If you’re not a fan of smokey flavors at all, just swap smoked paprika for regular paprika.

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Easy Black Bean Chili

A super easy black bean chili recipe that takes roughly an hour to make six hearty servings. This recipe is plant-based and vegan-friendly, free from coconut, dairy, gluten, grains, nuts, and soy, making it suitable for just about everyone.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Servings 6 servings

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 2 tbsp. oil (I use cold-pressed avocado oil)
• 1 red onion (chopped)
• 1 red bell pepper (chopped)
• 4 cloves garlic (minced)
• 2 tbsp. chili powder
• 1 1/2 tsp. smoked paprika (for a less smokey flavor option, see notes)
• 1 tsp. dried oregano
• 1 tsp. basil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 bay leaf (optional)
• 1 cup vegetable broth
• 30 oz. of black beans (rinsed and drained)
• 15 oz. of canned diced tomatoes
• 1 – 2 tsp. lime juice

Get Recipe Ingredients

Instructions

• In a large 6-quart pot, preheat the avocado oil over medium-high heat.
• Add the onions and peppers to the pot and saute them until soft (about five minutes). Stir occasionally.
• Add the minced garlic and then stir to combine. Let cook for about 1 minute.
• Add all the seasoning through the optional bay leaf and stir until well combined.
• Add the broth, diced tomatoes (with their juice), beans, and lime juice (start with one teaspoon of lime juice, taste, and add more if desired). Stir well to incorporate.
• Bring the chili to a low boil and reduce to medium-low heat.
• Let the chili gently simmer, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat and allow to cool for 5-10 minutes before serving. Garnish with cheese, sour cream, avocado, green onions, hot sauce, and/or any other chili toppers.

Notes

For a less smoky flavor, combine paprika and smoked paprika (ex., 1 teaspoon paprika and 1/2 teaspoon smoked paprika). If you’re not a fan of smokey flavors at all, just swap smoked paprika for regular paprika.

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