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. 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
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5 from 9 votes
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Easy Black Bean Vegetarian Chili with Spiced Yogurt

2
5
2
SP
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.

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.

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
Blue Smart Points: 2
Green Smart Points: 5
Purple Smart Points: 2
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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16 comments

  1. If I add the diced sweet potato, should they be precooked before adding?

  2. This was perfect!  I put it over rice to add more bulk for those who were hungry!
    Thanks.

  3. 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.

  4. 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!

  5. 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!

  6. Made this last night! It was sooooo good!! Can’t wait to make this again!!

  7. 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!

  8. 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!

  9. 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!!

  10. 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!  

  11. Made this recipe as is and it is wonderful! Will definitely make again.

  12. Hi! I love this site.
    Can you use dried beans if you soak them first?
    Thank you,
    Dawn

  13. 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.

  14. 1 1/2 t of spices goes in the yogurt or in the pot?