Easy Black Bean Vegetarian Chili With Spiced Yogurt

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.

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.