Black Bean Chili is a one-dish vegan gluten-free recipe that you’ll make time and again. This black bean chili recipe is so easy it will become a family favorite. If you’re in a time crunch, don’t worry, this recipe is so fast to throw together you’ll have time to spare.
When making any recipe it is best to use as many fresh ingredients as possible. If fresh isn’t available, dry is always a good alternative. Dried herbs have a stronger punch, so remember, less is more. If you’re not sure about how much you’re adding, taste test as you go.
I usually don’t have time to cook up dried beans or dice all the tomatoes myself. I usually buy my ingredient canned. Pay attention to the ingredients on the can and try to find non-GMO and BP free.
Black bean chili is an easy crockpot recipe. You can make this easy recipe the night before and heat it up throughout your busy day. It will be ready to go by the time dinner rolls around. I love to add a gluten-free beer to chili to give it a deeper flavor profile. Plus, I get to drink the rest!
I love to add toppings and get creative with my chili. Some of my favorites are a side of brown rice, mashed cauliflower, or mashed potatoes. Try adding sides you wouldn’t think of, the possibilities are endless.
Comment below with your favorite toppings and sides, I can’t wait to try out your favorites.
Black bean chili is an easy vegan crockpot meal. Throw the ingredients in the crockpot, turn that sucker on, and by the time the family rolls in for dinner, it's done! Allergy friendly, gluten free, corn free, and soy free! veganglutenfreelife.com
- 1 yellow onion chopped
- 2 15 ounce cans black beans rinsed and drained
- 1 10 ounce can diced tomatoes with green chillies
- 1 28 ounce can diced tomatoes
- 2 tablespoons cumin
- 1 teaspoon turmeric (optional)
- 1/2 teaspoon paprika
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1-2 cups vegan beef broth vegetablebroth or Gluten-Free beer
- 1 lime juiced
- 1 fresh lime
- 1 cup cilantro chopped
Place all ingredients in a large crockpot, stir to combine and put the lid on.
Cook 8 hours on low, or 4-6 hours on high.
Add lime and cilantro before serving, if desired.
I like to replace one cup of broth with a gluten-free beer. It adds great flavor and as an added bonus, I get to drink the rest! It doesn't get any better than that.
Put the chili in small bowls to make this easy recipe into a healthy appetizer.