If you are anything like me, you want a gourmet taste but don’t want to spend all day getting there. This Quick and Easy Black Bean Chili is one for the books; it delivers a fantastic flavor experience but is simple to make. This recipe is my staple “go-to” recipe. It can also be made in advance and heated right before serving, which makes it a great option for those busy days when dinner or lunch needs to be on the table in just a few minutes.

Black Bean Chili (serves 8)


  • 2 tablespoons oil
  • 1 cup onion
  • 1 cup poblano pepper
  • 1 cup sweet peppers
  • 4 garlic cloves
  • 4 cups crushed tomatoes
  • 1/2 teaspoon red chipotle, ground
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 4 cans (15oz) black beans, drained and rinsed
  • 2 teaspoons Better-than-Bouillon
  • 2 tablespoons margarine (optional)


  1. Add 1 tablespoon oil to a medium pot and sauté the onion and peppers until the onion is soft.
  2. Add the garlic and cook for another minute. Add the crushed tomatoes, seasonings, vegetable broth, black beans, and better-than-bouillon.
  3. Bring to a boil and let simmer for about 10 minutes. If desired, finish the dish with a tablespoon of vegan margarine.
  4. Serve with avocado, cilantro, lime, chips, and your favorite vegan sour cream. (This dish is naturally gluten-free and nut-free. It can be made oil-free by sautéing the onions and peppers in a little bit of water.)

Call to Action

"Prove thy servants, I beseech thee, ten days; and let them give us pulse [beans/legumes] to eat, and water to drink."

Daniel 1:12 (KJV)

God gave us plant-based food at the very beginning (Genesis 1:11, 29)—created for our benefit. After Daniel ate only plant-based food during his 10 day test, his appearance radiated with energy and vigor—and a few years later, he was found 10 times wiser than all of the other wise-men in the kingdom.

Would you ask God to bless your efforts to be more plant-based or fully plant-based?

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