This Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.
Black Bean Vegetarian Chili with Spiced Yogurt
This Black Bean and Corn Chili is a delicious, economical vegetarian chili recipe for weeknight dinners. I use canned black beans, a pantry staple that saves time and money and puree half of the beans to make it creamy without spending a ton of time simmering. Top it with yogurt for added protein and creaminess. Leftovers are great over a baked potato! This is the best black bean chili recipe! More of my favorite chili recipes are Chicken Chili, Vegetarian Pumpkin Chili, White Bean Turkey Chili, and Quick Beef Chili.
I partnered with Stonyfield Organic for this vegetarian chili recipe. I love using full fat yogurt on my chili in place sour cream for added protein. Here I used their Whole Milk Smooth & Creamy Plain Yogurt seasoned with spices, the perfect creamy topping but you can also use their Whole Milk Plain Greek Yogurt or their lower fat yogurts, if you prefer.
What is vegetarian chili made of?
Below are the ingredients you’ll need to make this easy vegetarian chili.
- Spices: Cumin, chili powder, garlic powder, onion powder, paprika, salt
- Dairy: Whole milk plain yogurt
- Legumes: Canned black beans
- Vegetables: Onion, bell pepper, canned tomatoes with green chilies, jalapeno
- Liquid: Tomato sauce, vegetable broth
- Toppings: Shredded cheddar cheese, diced red onions, cilantro, diced avocado
Can I use yogurt instead of sour cream in chili?
Yes, you can always use yogurt instead of sour cream to top your chili. The benefits of using Stonyfield yogurt instead of sour cream is that they’re all organic and have live active cultures. Stonyfield Organic is always my go-to for yogurt because their products are “Good on Purpose” – good for you, good for the planet, and good for your tastebuds.
To make the spiced yogurt recipe, all you have to do is mix the six spices into the yogurt and then add to the chili before serving. So easy!
Variations and Tips:
- Add diced sweet potatoes for extra fiber.
- Swap the red bell pepper for another color if you prefer.
- Leave the seeds and ribs in the jalapeno if you want spicy chili or remove them for a milder version.
- Refrigerate for up to 4 days or freeze for up to 3 months.
More Chili Recipes You’ll Love:
- Instant Pot Chicken Taco Chili
- Quick Beef Chili Recipe
- Turkey Pumpkin White Bean Chili
- BBQ Chicken Chili
- Crockpot Kid-Friendly Turkey Chili
Easy Black Bean Vegetarian Chili with Spiced Yogurt
Ingredients
Spice Mix:
- 1 1/4 tablespoon cumin
- 1 1/4 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
Chili:
- 3/4 cup Stonyfield Organic whole milk plain yogurt
- 2 15 oz cans black beans
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 diced jalapeno, plus more for garnish
- 10 oz can rotel tomatoes with green chilies
- 8 ounces frozen corn
- 8 ounce can tomato sauce
- 3/4 cup less-sodium vegetable broth
- Optional Toppings: shredded cheddar, diced red onions, cilantro, diced avocado
Instructions
- Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. Set aside.
- Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
- Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
- Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
- Bring to a boil, cover and simmer about 15 minutes, stirring until thickened.
- Serve topped with spiced yogurt plus your favorite optional toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
- Add diced sweet potatoes for extra fiber.
- Swap the red bell pepper for another color if you prefer.
- Leave the seeds and ribs in the jalapeno if you want spicy chili or remove them for a milder version.
- Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own
