Hearty Vegetarian Chili with Black Beans Recipe – Cozy Magic

Crafting a hearty vegetarian chili with black beans promises a flavor explosion that’ll warm your soul on chilly evenings.

Legumes take center stage in this robust dish packed with nutritious ingredients.

Every spoonful delivers a symphony of textures and spices that dance across your palate.

Rich aromatics like cumin and smoked paprika infuse depth into each delectable bite.

Colorful bell peppers and tender beans create a satisfying meal without missing traditional meat components.

Chopping fresh vegetables becomes a delightful ritual that connects you to wholesome cooking.

Grab a ladle and savor this comforting bowl of plant-powered goodness that’ll make you forget all about meat.

Vegetarian Chili With Black Beans That Warms You Up

• Quick and Effortless Meal Prep: Toss ingredients into the slow cooker, stir, and walk away for hands-off cooking that saves precious time and energy.
• Nutritious Plant-Powered Comfort: Packed with hearty black beans, sweet potatoes, and vegetables, this chili delivers a protein-rich, satisfying meal that nourishes the body.
• Flexible Crowd-Pleaser: Easily customizable with various toppings like avocado, cheese, or yogurt, making it perfect for family dinners or casual gatherings where everyone has different tastes.
• Winter Wellness Warrior: Warm, filling chili that provides comfort during cold months, offering a nutritious one-pot solution for busy weeknights or weekend meal prep.

Bean and Veggie Mix in Vegetarian Chili

• Black Beans: Rich protein source that provides hearty texture and classic chili flavor, look for low-sodium or no-salt-added varieties for better control of seasoning.
• Sweet Potatoes: Adds natural sweetness and substantial body to the chili, choose firm potatoes without soft spots or sprouts.

• Onion, Bell Pepper: Aromatic base that builds deep flavor foundation, select fresh crisp vegetables for best results.
• Corn, Diced Tomatoes: Adds brightness and additional texture, canned options work well for consistent taste.

• Chili Powder, Cumin, Garlic Powder: Essential spice blend that creates traditional chili profile, opt for fresh ground spices for maximum flavor intensity.
• Vegetable Broth: Provides liquid base and additional seasoning, low-sodium versions recommended for better salt control.
• Salt, Black Pepper: Fundamental seasoning that enhances overall taste, adjust according to personal preference.

• Non-Stick Cooking Spray: Ensures easy slow cooker preparation and prevents sticking, choose neutral flavor spray.

• Avocado, Greek Yogurt, Shredded Cheddar Cheese, Crumbled Cornbread: Customizable garnishes that add personal touch and extra layers of flavor and texture.

Vegetarian Chili with Black Beans Cooking Method

Step 1: Prepare Slow Cooker

Grab your slow cooker and give it a quick spray with non-stick cooking spray to prevent any stubborn sticking.

Step 2: Mix Chili Ingredients

• Diced sweet potatoes
• Black beans
• Diced tomatoes
• Chopped onions
• Minced garlic
• Bell peppers
• Vegetable broth
• Chili powder
• Cumin
• Smoked paprika
• Salt
• Black pepper

Stir everything together until the ingredients are well combined and looking colorful and inviting.

Step 3: Slow Cook to Perfection

Set your slow cooker to LOW and let it work its magic for 8 hours, or if you’re short on time, use the HIGH setting for 4 hours.

You’ll know it’s ready when the sweet potatoes become wonderfully tender and the flavors have melded together beautifully.

Step 4: Customize and Serve

Ladle this hearty vegetarian chili into bowls and get creative with toppings.

Sprinkle some shredded cheddar cheese, add a dollop of creamy Greek yogurt, slice up some fresh avocado, or crumble some cornbread on top for extra texture and flavor.

Chili Tips With Vegetarian Flavor Balance

• Use a non-stick spray to prevent sticking and make cleanup easier.
• Cut sweet potatoes and vegetables into similar-sized pieces for even cooking and better texture.
• Add a splash of smoked paprika or chipotle powder to enhance the smoky undertones of the chili.
• Swap black beans with other protein-rich options like quinoa or lentils for variety.
• This chili freezes wonderfully for up to 3 months, making meal prep a breeze.

Vegetarian Chili with Black Beans Made Ready for Day Two

• Store leftover chili in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Pour cooled chili into freezer-safe containers or heavy-duty freezer bags, removing excess air, and freeze for up to 4 months.
• Transfer desired portion to a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour chili into a saucepan, add a splash of water or vegetable broth to prevent sticking, and warm over medium-low heat, stirring occasionally until heated completely.

Easy Sides For Veggie Chili

• Pair Zesty Red Wine: Select a medium-bodied Zinfandel or Syrah with bold fruit notes that complement the chili's rich, spicy profile and enhance its hearty vegetable flavors.
• Complement with Cornbread: Serve warm, slightly sweet cornbread alongside the chili to balance its savory elements and provide a perfect textural contrast with its crumbly, tender bite.
• Cool Down with Craft Beer: Choose a robust amber ale or hoppy IPA that stands up to the chili's intense spices while offering a refreshing counterpoint to its warmth and depth.
• Fresh Herb Garnish: Sprinkle chopped cilantro or green onions on top to add brightness, cut through the chili's richness, and introduce a vibrant, fresh dimension to each spoonful.

Black Bean Veggie Chili Twists

• Protein-Packed Quinoa Boost: Replace black beans with quinoa for added protein and a lighter texture, keeping the same spicy and hearty flavor profile.
• Gluten-Free Veggie Delight: Swap cornbread topping with gluten-free cornbread mix or use corn tortilla chips for a crispy alternative suitable for gluten-sensitive individuals.
• Spicy Southwest Blend: Add diced green chilies, jalapeños, and swap sweet potatoes with roasted butternut squash for a more intense southwestern flavor and heat level.
• Low-Carb Cauliflower Base: Substitute sweet potatoes with riced cauliflower to reduce carbohydrates and create a lower-calorie version of the original chili recipe.

FAQs

• Can I make this chili spicier?

Add diced jalapeños or a pinch of cayenne pepper to increase heat. You can also include hot sauce when serving for extra kick.

• Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free. Just ensure your vegetable broth and seasonings are certified gluten-free.

• How can I add more protein to this vegetarian chili?

Include additional protein sources like quinoa, extra beans, or plant-based meat alternatives to boost nutritional value.

• Can I substitute sweet potatoes with another vegetable?

Try using butternut squash or regular potatoes as alternatives. These vegetables have similar textures and cooking properties.

Vegetarian Chili with Black Beans Recipe

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4.8 from 9 reviews

• Total Time: 4 hours 20 minutes
• Yield: 6 1x

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Description

Comforting vegetarian chili with black beans promises a hearty explosion of southwestern flavors that dance across your palate. Bold spices and rich legumes create a satisfying meal you’ll crave on cool evenings, delivering nourishment and warmth in every delicious spoonful.

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Ingredients

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Main Vegetables:

• 2 medium sweet potatoes, peeled and cubed
• 1 medium yellow onion, finely chopped
• 1 poblano pepper, seeds removed, finely chopped
• 4 garlic cloves, minced

Beans and Tomatoes:

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can dark red kidney beans, rinsed and drained
• 2 (14.5-ounce) cans fire-roasted diced tomatoes with green chilies
• 1 cup vegetable broth
• 2 tablespoons tomato paste

Spices and Seasonings:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt

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Instructions

1. Lightly coat the interior of a spacious 6- to 8-quart slow cooker with non-stick cooking spray to prevent sticking.
2. Layer black beans, diced sweet potatoes, chopped onions, minced garlic, and bell peppers into the slow cooker vessel.
3. Sprinkle cumin, chili powder, and smoked paprika over the vegetable mixture for robust flavor infusion.
4. Pour crushed tomatoes and vegetable broth into the slow cooker, ensuring all ingredients are thoroughly submerged.
5. Gently stir the ingredients to distribute spices and liquid evenly throughout the mixture.
6. Cover and set the slow cooker to LOW temperature, allowing the chili to simmer and develop deep, complex flavors for 8 hours.
7. Alternatively, use the HIGH setting for a faster 4-hour cooking process, ensuring sweet potatoes become fork-tender.
8. Once cooking is complete, carefully taste and adjust seasoning with salt and pepper as needed.
9. Ladle the steaming chili into serving bowls and garnish with creamy avocado slices, dollops of Greek yogurt, sprinkled cheddar cheese, or crumbled cornbread for added texture and richness.

Notes

• Boost protein by adding quinoa or extra beans, creating a more filling vegetarian meal that keeps you satisfied.
• Swap sweet potatoes with butternut squash for a different flavor profile and seasonal variation.
• Reduce cooking time by pre-chopping vegetables and using canned beans to streamline preparation.
• Enhance spice levels by adding chipotle peppers or extra chili powder for those who enjoy a hotter dish.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 6g
• Sodium: 800mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 15g
• Protein: 14g
• Cholesterol: 0mg