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Protein Black Bean Chili Recipe

Emily Carter
This vegan protein black bean chili delivers deep flavor, hearty texture, and steady energy using simple pantry ingredients.It works for meal prep, cold nights, and women who expect comfort with confidence.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 350 kcal

Ingredients
  

  • Black beans cooked: 2 cups
  • Olive oil: 1 tbsp
  • Onion chopped: ¾ cup
  • Garlic minced: 1 tbsp
  • Bell pepper chopped: ½ cup
  • Tomato puree: 1 cup
  • Diced tomatoes: ½ cup
  • Vegetable broth: 1½ cups
  • Chili powder: 1½ tsp
  • Cumin powder: 1 tsp
  • Smoked paprika: 1 tsp
  • Oregano dried: ½ tsp
  • Salt: ¾ tsp
  • Black pepper: ½ tsp

Instructions
 

  • Heat olive oil in a pot over medium heat.
  • Add onion and sauté 3 minutes until soft.
  • Stir in garlic and cook 30 seconds until aromatic.
  • Add bell pepper and cook 2 minutes until tender.
  • Add black beans using 2 cups, stirring gently.
  • Add chili powder, cumin, paprika, oregano, salt, and pepper.
  • Pour tomato puree, diced tomatoes, and vegetable broth.
  • Bring to a gentle boil, then simmer 20 minutes uncovered.
  • Stir occasionally until thick and comforting.
  • Taste, adjust seasoning, and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 350 kcal
  • Total Fat: 7 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 54 g
  • Fiber: 16 g
  • Protein: 18 g

Vitamins & Minerals (Per Serving %)

  • Folate: 40%
  • Iron: 30%
  • Magnesium: 26%
  • Potassium: 28%
  • Vitamin B6: 22%

Additional Notes / Tips to Enhance the Flavor

Add cocoa powder for deeper, dramatic richness.
Top with avocado when balance feels necessary.
Let chili rest ten minutes so flavors fully commit.