Best Vegan Chili with Black Beans

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This American-inspired vegetarian recipe (vegan), ready in about 40 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 American cuisine 280 cal/serving

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Ingredients

2 tbsp olive oil
1 medium onion
3 cloves garlic
14 oz can diced tomatoes
15 oz can black beans
15 oz can kidney beans
1 cup corn kernels
2 tsp chili powder
1 tsp cumin
1 can (14 oz) diced tomatoes

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until translucent and soft.
Step 2: Add 3 minced garlic cloves, 2 tsp chili powder, and 1 tsp cumin. Stir for 1 minute until fragrant, then add 14 oz diced tomatoes and 15 oz black beans (with liquid).
Step 3: Stir in 15 oz kidney beans, 1 cup corn kernels, and 14 oz diced tomatoes. Simmer uncovered for 20 minutes until flavors meld and sauce thickens slightly. Taste and adjust salt if needed.