Easy Black Bean Vegetarian Chili with Spiced Yogurt

This simple veggie chili with black beans and flavorful yogurt takes about 20 minutes to cook, but tastes like it's simmered for hours.

Vegetarian chilli with black beans and flavored yogurt

This Black Bean and Corn Chili is a delicious, economical vegetarian chili recipe for midweek dinner. I use canned black beans, a staple that saves time and money, and puree half the beans to make them creamy without spending a lot of time cooking. Top it with yogurt for extra protein and creaminess. This is the best black bean chili recipe! Other of my favorite chili recipes are Chicken Chili, Vegetarian Pumpkin Chili, White Bean Turkey Chili, and Quick Beef Chili.

I teamed up with Stonyfield Organic for this vegetarian chilli recipe. I love using full fat yogurt on my chili in sour cream for extra protein. Here I've used their spiced whole milk Smooth & Creamy yogurt, the perfect creamy topping, but you can also use their whole milk plain yogurt or their low fat yogurt if you prefer.

What is vegetarian chilli made of?

Below are the ingredients you will need to make this easy vegetarian chili.

• spices: Cumin, chili powder, garlic powder, onion powder, paprika, salt
• dairy: Whole milk natural yoghurt
• legumes: Canned black beans
• vegetables: Onions, peppers, canned tomatoes with green chillies, jalapeno
• Fluid: Tomato sauce, vegetable broth
• Toppings: Grated Cheddar Cheese, Diced Red Onion, Coriander, 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 benefit of using Stonyfield yogurt instead of sour cream is that they are all organic and contain live active cultures. Stonyfield Organic is always my first choice for yogurt because their products are "Good on Purpose" – good for you, good for the planet and good for your taste buds.

For the spiced yoghurt recipe, all you have to do is mix the six spices into the yoghurt and then add to the chilli before serving. So easy!

Variations and tips:

• Add diced sweet potatoes for extra fiber.
• Swap out the red bell peppers for a different color if you prefer.
• Leave the seeds and ribs in the jalapeno if you want hot chilli, or remove them for a milder version.
• Chill for up to 4 days or freeze for up to 3 months.

More Chilli Recipes You'll Love:

Simple vegetarian chili with black beans and flavored yogurt

264 Calories
14.5 protein
44.5 carbohydrates
4.5 Fats

Preparation time: 10 Minutes

Cooking time: fifteen Minutes

Total time: 25th Minutes

This simple veggie chili with black beans and flavorful yogurt takes about 20 minutes to cook, but tastes like it's simmered for hours.

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 peppers
• 1 teaspoon kosher salt

Chili:

• 3/4 Cup Stonyfield organic whole milk natural yogurt
• 2 15 oz cans of black beans
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 Red pepper, chopped
• 1 diced jalapenos, plus more for garnish
• 10 ounce can rotel tomatoes with green chilies
• 8th Ounces frozen corn
• 8th ounce can tomato sauce
• 3/4 Cup low sodium vegetable broth
• Optional toppings: shredded cheddar, diced red onions, coriander, diced avocado

• Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix with the yogurt. Put aside.

• Put 1 can of beans, not drained, in the blender with 1/2 cup of water and puree. Empty the second can.

• Put the oil in a large saucepan over medium heat, add the onions, paprika and jalapeno and cook for 3 to 4 minutes.

• Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable stock and remaining spices.

• Bring to a boil, cover and simmer for about 15 minutes, stirring until thickened.

• Serve with seasoned yogurt and your favorite optional toppings.

Variations and tips:

• Add diced sweet potatoes for extra fiber.
• Swap out the red bell peppers for a different color if you prefer.
• Leave the seeds and ribs in the jalapeno if you want hot chilli, or remove them for a milder version.
• Chill for up to 4 days or freeze for up to 3 months.

Portion: 1generous cup, Calories: 264kcal, Carbohydrates: 44.5G, Protein: 14.5G, Fat: 4.5G, Saturated fatty acids: 1G, Cholesterol: 44.5mg, Sodium: 889.5mg, Fiber: 14thG, Sugar: 9G

Blue Smart Points: 2

Green smart points: 5

Purple Smart Points: 2

Keywords: black bean chilli, vegetarian, vegetarian chilli

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