Spiced Vegan Tex-Mex Black Bean Chili

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty, plant-based chili featuring black beans simmered with smoky spices and a touch of heat, perfect for a cozy meal. This American-inspired vegan recipe, ready in about 45 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 2 tsp ground cumin
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 2 cans (15 oz each), drained and rinsed canned black beans
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped, for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper, sautéing for 5 minutes until softened.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 2 tbsp chili powder, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth. Stir to combine.
4. Step 4: Bring the chili to a simmer, reduce heat to low, cover, and cook for 25 minutes to allow flavors to meld.
5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Serve hot garnished with 1/4 cup chopped fresh cilantro.