Potato and Black Bean Chili Recipe: Hearty, Vegan, and Flavor Rich

This Potato and Black Bean Chili is a comforting, plant-based meal packed with bold spices, tender potatoes, and protein-rich black beans. Hearty, warming, and naturally vegan, it’s perfect for cozy dinners or meal prep.

1. How to Make

This chili is made by simmering diced potatoes and black beans in a richly spiced tomato base until thick, flavorful, and satisfying. Everything comes together in one pot for an easy, fuss-free meal.

2. Ingredients

Main Ingredients:

• 2 medium potatoes, peeled and diced
• 1½ cups cooked black beans (or 1 can, drained and rinsed)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil

Spices & Seasonings:

• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp black pepper
• Salt to taste

Optional Add-ins:

• ½ cup corn kernels
• ½ cup diced bell peppers
• ½ tsp red chili flakes (for extra heat)
• Fresh coriander or parsley for garnish

3. Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

4. Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until soft and translucent.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add diced potatoes, cumin, paprika, chili powder, salt, and pepper. Mix well.
5. Pour in crushed tomatoes and vegetable broth. Bring to a gentle boil.
6. Reduce heat, cover, and simmer for 15–20 minutes until potatoes are tender.
7. Add black beans (and optional vegetables) and cook for another 5–10 minutes.
8. Adjust seasoning and consistency as needed. Remove from heat.

5. Servings

This recipe serves 4 people as a main course.

6. Presentation & Decoration

Serve hot in deep bowls. Garnish with fresh herbs, sliced green onions, or a wedge of lime. Pair with crusty bread or rice for a complete meal.

7. Best Time to Eat

Ideal for lunch or dinner, especially during cooler weather when hearty meals are most comforting.

8. Portion Guide

• Light meal: 1 cup per person
• Full meal: 1½ cups per person

9. Storage & Shelf Life

Store in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months.

10. Allergy Guide

• Naturally vegan and dairy-free
• Gluten-free (ensure broth and spices are certified gluten-free)
• Contains legumes (black beans)

This Potato and Black Bean Chili is proof that simple ingredients can create bold, nourishing flavors perfect for anyone craving a wholesome, plant based comfort dish.

FAQs for Potato and Black Bean Chili

1. Can I make this chili ahead of time?
Yes! This chili tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat on the stove or in the microwave before serving.

2. Can I use canned potatoes instead of fresh potatoes?
Fresh potatoes are recommended for the best texture, but you can use pre-cooked or canned potatoes. Just add them towards the end of cooking to avoid overcooking and turning them mushy.

3. Can I add other vegetables to this chili?
Absolutely! Bell peppers, corn, zucchini, or carrots all work well. Add them along with the black beans so they cook through but still retain some texture.

4. How can I make this chili spicier?
Increase the amount of chili powder or add red chili flakes to taste. You can also serve it with sliced jalapeños or hot sauce on the side for extra heat.

5. Can I use dried beans instead of canned black beans?
Yes, but make sure to soak and cook the beans beforehand. About 1½ cups cooked black beans are needed for this recipe, which is roughly one standard can.