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Black Bean Vegetarian Chili Recipe

User Rating 4.5 Star Rating (23 Reviews)


Black Bean Vegetarian Chili Recipe

Vegetarian black bean chili with sweet potatoes, bell peppers and carrots. Yum!

I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!

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  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 small sweet potatoes, peeled and chopped
  • 2 medium carrots, sliced
  • 1/2 red bell pepper, chopped (optional)
  • 2 tbsp olive oil
  • 1 15 ounce can black beans
  • 1 15 ounce can diced tomatoes or tomato sauce
  • 1/2 cup vegetable broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne (or to taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.

Makes 5 servings of homemade black bean chili.

This chili is so amazing that I'd be surprised if you didn't eat it all up, but just in case, here's a few ideas for what to do with leftover chili.

Nutritional information per serving (from Calorie Count):
Calories: 427, Calories from Fat: 67
% Daily Value:
Total Fat: 7.5g, 12% / Saturated Fat: 1.2g, 6% Trans Fat: 0g
Cholesterol: 0mg
Sodium: 368mg, 15%
Total Carbohydrates: 72.0g, 24%
Dietary Fiber: 17.3g, 69%
Protein: 21.4g
Vitamin A 289%, Vitamin C 65%, Calcium 15%, Iron 31%

See also: More homemade chili recipes with beans
More vegetarian recipes

User Reviews

Reviews for this section have been closed.

 4 out of 5
Nice recipe, added ingredients to it, Guest AgentP

I made a couple of minor changes and it came out delicious. Instead of canned tomatoes I used fresh ones (soaked them in boiling water for a few minutes and peeled off the skin). I used the empty bean can to fill it up with diced tomato and then used vegetable broth to fill up the space), and I added an extra 1/2 can of black beans. Last but not least I added more than just 1/2 cup of vegetable broth and since I used fresh tomatoes, I squirted some tomato paste into the mix (I use a tube, it was probably about a quarter teaspoon). I also added a quarter tsp of instant coffee and a splash of sherry cooking wine.

10 out of 13 people found this helpful.

See all 23 reviews

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