Hot Spicy Black Bean Vegetarian Chili Recipe


If you like five alarm hot chili, then this hot and spicy Black Bean Vegetarian Chili Recipe is the one for you.

Make sure you have a fire extinguisher handy when you eat this chilli! And share the recipe with your friends and social media family.

Everyone deserves a hearty meal.


Hot and Spicy Black Bean Vegetarian Chili



3 (15.5 oz.) cans black beans, I used Goya beans

1 large sweet onion, chopped

3 garlic cloves, minced

2 tablespoons vegetable oil

4 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

2 (14.5 oz.) cans petite diced tomatoes, I used Del Monte

1 (7.75 oz) can sliced green jalapeños, I used wheels

1 (12 oz.) package meatless burger crumbles, I used Morning Star Farms

1  vegetable bouillon cube

1 teaspoon hot sauce, I used Frank’s


Toppings:  Sour cream, Shredded cheddar cheese, Guacamole



Drain and rinse two cans of black beans. (Do not drain the third can)

Sauté onion and garlic in hot oil in a large Dutch oven, over medium-high heat for 6 to 8 minutes or until tender. Stir in chili powder, cumin, pepper, and salt; sauté three minutes.

Stir in diced tomatoes, sliced jalapenos, and meatless crumbles. Add both the drained and undrained beans, and 2 cups of water.

Bring mixture to a boil over medium-high heat.

Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.

Serve chili with desired toppings.




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1 Comment

1 Comment

  1. Pingback: Super Bowl recipes: Hot and Spicy baked Chicken wings - BuzzChomp

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