Vegan Black Bean Chili with Bell Peppers

Vegan Black Bean Chili with Bell Peppers

Ready in 2 hours

Easy to make, nutritious chili with festive tri-color bell peppers.

Top-ranked recipe named "Vegan Black Bean Chili with Bell Peppers"


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1 tablespoon oil
1 tablespoon cumin seeds; or more to taste
1 large onion
1 15-oz can black beans; drained and rinsed
1 15-oz can red kidney beans; drained and rinsed
1 15-oz can diced tomatoes
3 bell peppers, green, red, and yellow; diced
1/2 oz cayenne pepper
1 tablespoon course-ground black pepper

Original recipe makes 12 Servings



In a medium pan, heat one tablespoon of oil. When hot, added one tablespoon cumin seeds and stir for 30 seconds until seeds start to brown. Add one large, diced onion and stir for 3-5 minutes until the onion starts to become translucent.

Pour the pan contents into a crock pot or other slow cooker. Add the beans, tomatoes, bell peppers, cayenne, and black peppers. Mix well then let slow cook for two hours.


The flavor comes from the bell peppers which is brought out by the black pepper. The heat comes from the cayenne. There are no chili flakes or garlic in this recipe as they tend to class with the bell peppers.

I usually also add a tablespoon or two of ground flax seed which thickens the mix a bit and adds a good dose of omega-3.


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Calories Per Serving: 111 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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