Easy Black Bean Vegetarian Chili with Spiced Yogurt

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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
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.

Black Bean Vegetarian Chili topped with yogurt, jalapenos, cheese and avocado.

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.

Black Bean Vegetarian Chili topped with yogurt, jalapenos, cheese and avocado.vegetarian black bean chiliBlack Bean Vegetarian Chili

More Chili Recipes You’ll Love:

Black Bean Vegetarian Chili
Print WW Personal Points
4.95 from 18 votes
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Easy Black Bean Vegetarian Chili with Spiced Yogurt

264 Cals 14.5 Protein 44.5 Carbs 4.5 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 6 servings
COURSE: Dinner, Lunch
CUISINE: American
This Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.

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.
    how to make black bean chili
  • Bring to a boil, cover and simmer about 15 minutes, stirring until thickened.
    Pot of Black Bean Vegetarian Chili
  • Serve topped with spiced yogurt plus your favorite optional toppings.

Video

Notes

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.
My WW Personal Points

Nutrition

Serving: 1generous cup, Calories: 264kcal, Carbohydrates: 44.5g, Protein: 14.5g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 44.5mg, Sodium: 889.5mg, Fiber: 14g, Sugar: 9g
Keywords: black bean chili, vegetarian, vegetarian chili

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own

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44 comments

  1. I did not expect this to be such a hit with my wife who removes black beans from her meals.  She loved it so much that she thawed out the extras that I had frozen and ate it again for lunch the next day.  I was also surprised at how much I loved this recipe.

  2. I make this chili every couple of months. I may already have commented on the recipe, but it’s so good, I feel compelled to comment today. Am trying to incorporate some meatless meals into my weekly menu. This chili is flavorful and filling. Sometimes I add a sweet potato if I have one on hand. 

  3. Made this tonight. It was delicious! I question the 1 1/4 Tablespoons of cumin and chili powder though. I thought that seemed like a lot and I’ve never had to measure a quarter tablespoon! I used 1 1/4 teaspoons for both and it was perfect! And I like spicy things!

  4. Is the 1 1/2 tsp of spices that you set aside what you add to the yogurt or what you add to the chili?

  5. Turned out delicious! Rave reviews from the family. The chilies in the Rotel made this spicier than I was expecting so be aware if you are very spice averse. I think the spice was perfect for our family. The toppings made this fun as well. Not to mention this was so easy to make I could do this on a week day easily. Definitely going into the recipe rotation.

  6. I have made this recipe many times! It is a favorite of mine and my husband.  Made it yesterday and we ate all the leftovers tonight. I had zucchini on hand so added some this time. Make this recipe and you can adapt with what you like or have in hand. It is so delicious!

  7. Made this for dinner tonight – followed the recipe pretty closely, reducing the jalepeno peppers by 1/2 as my family is sensitive to those. We all loved it – will be added to our dinner rotations! I especially appreciated how easy and quick it was to prepare. Thank you!

  8. Are you able to do this in a pressure cooker?

  9. So delicious!

  10. SO GOOD! made this in the instant pot and it was delicious 🙂

  11. Gina,
    I would like to make this without using the yogurt.  Should I spice it differently?