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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

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Easy Black Bean Vegetarian Chili with Spiced Yogurt

4.93 from 39 votes
2
Cals:264
Protein:14.5
Carbs:44.5
Fat:4.5
This Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.
Course: Dinner, Lunch
Cuisine: American
Black Bean Vegetarian Chili
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 6 servings
Serving Size: 1 generous cup

Ingredients

Spice Mix:

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.

Last Step:

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

Categories:

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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67 comments on “Easy Black Bean Vegetarian Chili with Spiced Yogurt”

  1. Really good but i did reduce the chili powder a bit and left out the jalapeño, still great and just spicy enough. Thank you

  2. This is a great recipe! I loved the flavors in the chili. The only thing I did differently was add the spices to the onions and peppers after they’d cooked so I could wake up the spices, then I added all the tomatoes, sauce, broth, beans and corn. I also added diced sweet potato. Now I’ve got lunch for the week all separated into 6 containers. Thank you for such an easy recipe!

  3. Excellent would make it again. Served it with a little rice. Will try it w the yougurt next time

  4. Super flavorable. I didn’t add the jalapeno and it still had a kick with the rotel. I served it with the corn casserole. Wonderful combo. I also have reached my goal weight on WW and stumbled across an old article you did with helpful tips to stay on track on a cruise which I will be taking March 2nd! Going to use those for sure on our caribbean cruise especially because we come back for two weeks and then off to Hawaii!! Thanks for making it so much easier to eat healthy.

  5. This recipe has been on rotation on my meal plan for the past couple months. It’s one of my favorites. Love the flavor and a great comfort food for cold days

  6. Avatar photo
    Sally Burroughs

    Absolutely delicious! Made as written but used sour cream instead of yogurt. It is now one of our favorites.

  7. Absolutely delicious! Perfect lunch for winter and pairs great with the cheddar biscuits. I was a little dubious of the spiced yogurt topping but it gave a perfect creamy touch. The only change I made was that instead of smoked paprika, I used chipotle chili powder as that is what I hand on hand. I think it gave a great extra hit of smoke and spice.
    At first it seemed a bit thin but after it came to boil, simmered, and then sat for a minute it got just the right thickness.

  8. This was so good! Just enough heat with 1 jalapeno. Spiced yogurt was just the right touch. I don’t care for Greek yogurt so used regular.

  9. This is the perfect cozy fall lunch! Really easy to prepare, great taste!, and filling. I added some roasted sweet potato before serving.

  10. Made this tonight! It was soooo good! The key ingredient was the can of black beans in blender. I used red and green pepper because I had them already and used sweet potatoes as well. Delicious!!

  11. Another great recipe! It is finally turning cooler so a bowl of chili sounded so good. This did not disappoint and was so easy to make. I will definitely be making this a lot as the weather gets even colder.

  12. This was amazing! Tasty and filling. The recipe calls for Stonyfield yogurt – I used Fage (this is my go to for any recipe that has yogurt) and it worked well.

  13. Followed the recipe, this was excellent! Spicy, hardy and the spiced sour cream cooled it down! I will make again with corn bread! Thank you Gina!

  14. This had such a great taste. Somehow everyone around me was out of fresh jalapeños so I had to used plain diced jarred which was fine. Also used low cal sour cream instead of yogurt because I had it on hand. Putting one can of beans on the blender did wonders for thickening. Had with some low salt tortillas and also had leftovers for lunch the next day and it was even tastier and thicker. Added some shredded cheddar and diced avocado. I might add some chicken or shrimp next time because it’s such a great chili recipe.

  15. Hearty and healthy! Love this recipe for meal prep. I did swap out some low-fat cottage cheese for the yogurt to up the protein. Thanks, Gina, for another winner!

  16. I’ve made this 3 times over the past few months. So delicious and easy to tweak/forgiving if you don’t have all the ingredients or want to change up a component. A favorite at our house!

  17. We make this ALL THE TIME! We love it vegetarian but sometimes we add ground turkey. It’s so good either way.

  18. I cut some of the amounts down ans still had a huge pot of Chili.
    It’s very tasty . Probably will make it again.

  19. 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.

  20. 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. 

  21. 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!

  22. 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.

  23. 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!

  24. 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!

  25. Avatar photo
    Carly Whitener

    I found it to be pretty thin. I simmered longer to see if it would thicken up. It was more like a chunky soup than a thick chili. I’d suggest not adding the full amount of broth initially and waiting to see if it actually needs it. Flavors were good tho!

  26. This is so flavorful!  I added sweet potato, but wouldn’t miss it if I made it again without. It’s delicious!

  27. Avatar photo
    Kitty Cahalan

    I have a lot of chili recipes, but this one is definitely a keeper. It was done so quickly, and was very flavorful. If people like to get creative with leftovers, for breakfast, I mixed 4 beaten eggs in with a cup of the chili and some shredded cheese, topped it with more cheese, and baked it for about 20 minutes into a really nice frittata that went with the leftover yogurt and avocado.

  28. Great recipe! I replaced 1 can of beans with 1/2 lb. browned venison for my carnivore husband. It did add a few points, but was still very low. Rather than cooking the vegetables, I threw all of the ingredients in the slow cooker and let it go. It turned out fabulous. Yogurt instead of sour cream? You would never know!

  29. Avatar photo
    Joanne Johnson

    This was THE best chili I have ever had/made! I added the sweet potato for moe fiber as suggested and it just added another level of great flavor! I will be making this again and again! Thx!

  30. Avatar photo
    Patricia Singleton

    Question: I don’t have a way to puree the black beans. What would you suggest? Refried beans? Cooking the chili for a longer period of time? Thanks

  31. I made this recipe today. Thought I might miss the meat that’s usually in chili, but I didn’t. This chili recipe is flavorful and filling. Highly recommend!

  32. I cannot wait to try this.  Your receipts are amazing.    If I freeze, do I cook it all the way through and then just put in the freezer?   Thanks!

  33. Love this chili more then almost any other. I got about 8 cups of chili, using a 14.5 ounce can of fire roasted diced tomato and then added 4 oz can of green chili’s, 2 jalapenos as had them to use, Maybe came out a bit thinner too, but the Seasonings just right to me. I think this is a new favorite. Thank you!

  34. Absolutely loved this!! I added some chopped up zucchini and mushrooms. Used 2 t. of the spice mixture and added it at the end of cooking the veggies. I love that you include the purple WW plan in your recipes!!

  35. Avatar photo
    Kathy Passig

    I’m all about vegetarian. I substituted 1/2 cup cooked ditalini pasta for the corn because my husband doesn’t like corn in his chili and left out the jalapeño because I don’t tolerate anything too spicy. It was still delicious. It was perfect for a cool October evening and I will definitely make it again.  Thanks Gina!  

  36. I always add smoked paprika (small amount it’s very potent) and a canned of diced green chilies. If Ican get it ,I use roasted frozen corn.