We know this 1-pot vegan chili sin carne will become a staple in your kitchen. It's ideal when you want something filling, satisfying, flavorful, and fully customizable.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main Course, Side Dish
Cuisine: American, Healthy, Latin American, Mexican-Inspired
Chop the red bell pepper, tomatoes, onions, and garlic. Deseed the chilies (if using).
At medium-high heat, stir fry the onions and garlic for 3 minutes.
Add the bell peppers and stir for 2 minutes.
Continue adding the tomatoes and let them cook for 8 mins.
Add the parsley, spices, chilies, beans, and one cup of water. Let it cook for 10 minutes with the lid on.
Remove the lid and stir. Let it cook for another 5 minutes, with the lid off.
Adjust with salt and pepper and serve.
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Notes
If you're starting with uncooked black beans for this recipe, it's essential to plan ahead due to the extra time needed. Begin by soaking the beans overnight in plenty of water, which helps to reduce cooking time and make them easier to digest. After soaking, drain and rinse the beans, then transfer them to a large pot and cover with fresh water.Bring to a boil, then reduce the heat and simmer for approximately 1 to 1.5 hours or until the beans are tender. Keep in mind that the exact cooking time can vary depending on the age and size of the beans.Once cooked, drain any excess liquid before adding the beans to your chili recipe. Remember to account for this additional prep and cooking time, which will extend the total recipe time by at least 12 hours for soaking plus the cooking time for the beans.