This raspberry chipotle vegan black bean chili is sure to be your new favorite weeknight dinner. It’s sweet, spicy, hearty, and comes together in less than 30 minutes with just 8 ingredients.
It’s so comforting, with a delicious combination of flavors you absolutely must try (whether you’re vegan or not)!
Thank you to the National Processed Raspberry Council for sponsoring this post, originally published in 2017!
Raspberry Chipotle Chili with Black Beans
My favorite kind of dinner is one where I can just throw ingredients into a pot and end up with a delicious, healthy meal. This vegan chili is just that: 8 ingredients, one pot, and less than 30 minutes later you will have dinner on the table. Can’t beat that!
The secret to this flavorful chili? Frozen raspberries! I love frozen raspberries because they’re easy to find any time of year, always ripe, don’t get moldy after a few days, and are often cheaper than fresh raspberries. They add a great tart-sweet flavor to this chili, which balances the spicy and smoky chipotle flavor perfectly.
To make this vegan chili, you’ll need:
- black beans
- frozen rasberries
- canned diced tomatoes
- red bell pepper
- chipotle peppers
- chili powder
- optional toppings: limes, cilantro, plain Greek yogurt (if not vegan)
Aside from being delicious, this chili is packed with nutrition! It has protein and fiber-rich black beans, lots of veggies, and of course, frozen raspberries. Frozen raspberries are a great source of vitamin C, fiber, and phytonutrients like anthocyanins (which give raspberries their gorgeous red color and antioxidant benefits)!
How to Make Vegan Black Bean Chili
Like I said, this black bean chili is super simple to make. Basically, you just combine all the ingredients in a big pot, bring to a boil, then simmer on medium-low for around 25 minutes. By the end, the onion and pepper should be tender.
Then, just add any desired toppings and serve! Enjoy this chili with a squeeze of lime, fresh cilantro and Greek yogurt (if not vegan), and a hunk of hearty bread on the side.
This is the perfect chili recipe for any time of year, even summer! It’s still hearty and comforting, but it’s bright, fresh, and a little fruity, too. In addition to being a great weeknight meal you can easily reheat, it would make an excellent summer BBQ potluck or meal for special occasions as well.
How to Store & Reheat Black Bean Chili
First, make sure you allow the chili to cool completely. Then, pour into an airtight container, and store in the fridge for up to 4 days. The soup can be reheated on the stove (over medium heat) or in the microwave.
You’ll find the full vegan black bean chili recipe at the bottom of this post. Enjoy!
If you like this recipe, check out some of my other favorite super easy one-pot dinner recipes:
- Sweet Potato Lentil Chili
- Easy Coconut Curry
- Thai Coconut Chicken Soup
- Slow Cooker Chicken Tikka Masala
Have you ever cooked a savory dish using frozen raspberries? Be sure to check out RedRazz.org for more savory entree recipes that feature frozen raspberries, like this Raspberry Ginger Glazed Salmon – can’t wait to try that!
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 chipotle pepper in adobo sauce, finely chopped (about 1 1/2 teaspoons)
- 1 28-oz can diced tomatoes, preferably no salt added
- 2 15-oz cans black beans, drained and rinsed
- 1 cup frozen red raspberries
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- limes, plain Greek yogurt, and cilantro, for topping (optional)
- Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes, until the onion and pepper are tender and the flavors have melded.
- Serve with desired toppings and enjoy!