Amazing Vegan Black Bean Chili

Ish and I have a favorite recipe that works just about any day of the week: Sherri’s Black Bean Chili from La Dolce Vegan!: Vegan Livin’ Made Easy.

Not only is this chili recipe amazing, but you can adjust the heat to taste. I adore Sarah Kramer’s cookbooks (they’re all totally and completely wonderful!!) and this recipe is my go-to when I don’t feel like cooking.

I will mention that I add 8 oz of chopped crimini mushrooms to give it a “meatier” texture for Ish. Other variations that I’ve tried include long-grain brown rice, but you have to simmer the chili for over an hour to allow it to cook all the way.

Sherri's Vegan Black Bean Chili

AND I absolutely LOVE Tofutti Better Than Sour Cream (just a tsp) mixed in right before I serve it. For more about Sarah and her recipes, please visit It’s got TONS of great information! Now, without further ado…the recipe you’ve all been waiting for:

Sherri’s Vegan Black Bean Chili

(reprinted with permission from Sarah Kramer)

  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1/2 small red bell pepper, chopped
  • 1 cup water or vegetable stock
  • 1 cup apple juice
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 3.8-oz can pickled green chilies
  • 1 19-oz can black beans, drained and rinsed
  • 1 5.5-oz can tomato paste
  • 1/4 cup basmati rice
  • 1/4 cup fresh cilantro, minced
  • 1/4 cup vegan “cheese,” grated (optional)

In a large saucepan (I love the large Ceramcor pans-they don’t leach chemicals, and they have a killer warranty! If you use my link, you’ll also get 10% off!) on medium heat, saute the onions in oil until translucent. Add the red peppers and saute for an additional 2-3 minutes. Add the water, juice, oregano, cumin, salt, cayenne, and green chilies. Bring to a boil, then reduce heat, and simmer for 5 minutes.

Stir in the beans, tomato paste, and rice. Cover with lid and simmer for 15-20 minutes or until rice is cooked; stir occasionally to prevent from sticking. Stir in cilantro just before serving and top each bowl of chili with “cheese” garnish. Makes 2 large or 4 small servings.

Do you have a favorite chili recipe?

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1 Comment

  1. Shari Turpen on September 28, 2009 at 9:02 pm

    Sounds yummy. Can’t wait to try it.

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