Go Back
Print Recipe

Black Bean Chili

Pull out the stock pot, Fall is here!! This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Keyword: chili, soup, stew, vegetarian
Servings: 6
Author: Tara

Ingredients

  • 2 cans black beans drained
  • 2 cups frozen corn
  • 2 parsnips dice to small chunks
  • 3 carrots dice to small chunks
  • 1 large sweet potato dice to small chunks
  • 1/4 cup yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon chili powder
  • salt to taste
  • pepper to taste
  • 2  tomato sauce 8oz
  • 2 water cups

Instructions

  • Start a 
    stock pot and add 2-3 teaspoons of olive oil. Once stock pot is heated, add onion and garlic and stir frequently until onions are translucent. Add your carrots, parsnip and sweet potato. Cook until softened. Pour in tomato sauce and two cups water. Add remaining,  beans (drained) chili powder, smoked paprika, salt and pepper.
  • Allow soup to simmer on stove for at least 30 minutes.

Notes

INSTANT POT CHILI RECIPE:

To make this vegetarian chili recipe in the Instant Pot (pressure cooker), simply:
  1. Add all ingredients to your Instant Pot.  If you don’t mind the extra step, I recommend using the “Sauté” button to first sauté the onion, then add garlic in oil until softened.  (But you can also totally skip that step if you’re in a hurry.)
  2. Pressure cook.  Then cook the chili on high pressure (using the “Manual” button) for 12 minutes, followed by a quick release.
  3. Taste and season.  Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
  4. Serve warm.  Piled high with all of your favorite toppings!

CROCKPOT CHILI RECIPE:

To make this vegetarian crockpot chili, simply:
  1. Add all ingredients to your slow cooker.  
  2. Slow cook.  Then cover and cook the chili on low for 6-8 hours, or on high for 3-4 hours, until the lentils are tender.
  3. Taste and season.  Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
  4. Serve warm.  Piled high with all of your favorite toppings!

STOVETOP CHILI RECIPE:

To make this easy vegetarian chili recipe in a stockpot on the stove, simply:
  1. Sauté the veggies in a stockpot.  Heat the oil, then sauté the onion, followed by the garlic, in your stockpot until softened.
  2. Add the remaining ingredients.  Add everything else to the pot.  Then continue cooking until the mixture reaches a simmer.  Cover, and lower the heat a bit to maintain the simmer, and cook until the lentils are tender.  
  3. Taste and season.  Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
  4. Serve warm.  Piled high with all of your favorite toppings!