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If you are looking for the ultimate Memorial Day meal that satisfies a crowd without spending hours in the kitchen, this Vegan Chorizo Black Bean Chili is exactly what you need. Smoky, bold, and deeply satisfying, this one-pot chili comes together in just 30 minutes using simple pantry staples. Whether you are hosting a Memorial Day cookout, packing up for a Memorial Day picnic, or feeding a hungry group at your Fourth of July BBQ, this plant-based chili delivers serious flavor that even meat-lovers will go back for seconds. It is rich, hearty, and completely vegan – proof that plant-based cooking can absolutely steal the show at any summer gathering.
Table of Contents
Why You Will Love This Vegan Chorizo Black Bean Chili
- Ready in 30 minutes from start to finish
- One pot means minimal cleanup
- Completely vegan and plant-based
- Perfect Memorial Day food for a crowd – easily doubled or tripled
- Packed with protein from black beans and chorizo crumbles
- Customizable with your favorite toppings
- Budget-friendly and made with accessible ingredients
Ingredients You Will Need
This recipe keeps things simple and relies on bold, flavorful ingredients that work together perfectly. Here is everything you need to make this Vegan Chorizo Black Bean Chili:
| Ingredient | Quantity | Notes |
|---|---|---|
| Canola, corn, or olive oil | 1 tablespoon | Any neutral or light oil works |
| Large yellow onion | 1, diced | Forms the aromatic base |
| Green bell pepper | 1, seeded and diced | Adds freshness and color |
| Red bell pepper | 1, seeded and diced | Adds natural sweetness |
| MorningStar Farms Chorizo Crumbles | 1 (13.5 oz) Value Pack | The smoky, protein-packed star |
| Garlic cloves | 2, minced | Fresh garlic preferred |
| Chili powder | 1 teaspoon | Adds depth and heat |
| Ground cumin | 1 teaspoon | Earthy, warm flavor |
| Kosher salt | 1/2 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground preferred |
| Vegetable broth | 1 cup | Low-sodium recommended |
| Medium chunky salsa | 1 (24 oz) jar | Use your favorite brand |
| No salt added black beans | 2 (15 oz) cans, drained and rinsed | Rinse well for best texture |
Equipment You Will Need
Having the right kitchen tools makes this recipe even easier to prepare. Below is a list of equipment used in this recipe, with affiliate links so you can grab anything you need:
- Heavy-bottomed pot or Dutch oven – essential for even heat distribution when simmering chili
- Frying pan – useful if you want to brown the chorizo crumbles separately
- Cutting board – for dicing onions and bell peppers
- Chef’s knife – sharp and reliable for prepping vegetables
- Garlic press – makes mincing garlic quick and easy
- Measuring cups and spoons set – for precise seasoning
- Kitchen utensils – a sturdy wooden spoon or silicone spatula for stirring
- Colander strainer basket – for draining and rinsing canned black beans
How to Make Vegan Chorizo Black Bean Chili
This chili comes together in three simple steps. Follow along and you will have a steaming, flavorful pot on the table in no time.
- Saute the vegetables: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the diced yellow onion and both bell peppers. Use a sturdy kitchen utensil to stir and saute until the onion is translucent and the peppers are soft, about 3 to 5 minutes.
- Add chorizo and spices: Add the MorningStar Farms Chorizo Crumbles along with the minced garlic – use a garlic press for effortless mincing. Sprinkle in the chili powder, ground cumin, salt, and black pepper, measuring everything accurately with your measuring cups and spoons set. Cook, stirring occasionally, for 2 to 3 minutes until fragrant.
- Simmer and serve: Pour in the vegetable broth, chunky salsa, and the drained and rinsed black beans – use your colander strainer basket to rinse the beans cleanly. Stir everything together, reduce the heat to a simmer, and cook for 15 to 20 minutes, stirring occasionally, until heated through and the flavors have melded. Serve immediately with your desired toppings.
Topping Ideas for Your Chili Bar
One of the best things about serving this chili at a Memorial Day cookout or Fourth of July BBQ is setting up a topping bar so guests can customize their bowls. Here are some crowd-favorite options:
- Vegan sour cream or regular sour cream
- Shredded cheddar or vegan cheese
- Sliced jalapenos for extra heat
- Diced red onion
- Fresh cilantro leaves
- Sliced avocado or guacamole
- Tortilla chips or cornbread on the side
- A squeeze of fresh lime juice
Tips for the Best Vegan Chorizo Black Bean Chili
- Use a quality salsa: Since the jar of salsa acts as the flavor base for the broth, choose a chunky medium salsa you genuinely enjoy eating on its own.
- Do not skip sauteing: Taking the time to properly saute the onions and bell peppers before adding everything else builds a deeper, more complex flavor foundation.
- Rinse your beans: Draining and thoroughly rinsing canned black beans removes excess sodium and starch, resulting in a cleaner, less cloudy chili.
- Make it spicier: Add a pinch of cayenne pepper or a diced jalapeno with the bell peppers if you prefer a spicier kick.
- Double the batch: This recipe scales up beautifully. Simply double all ingredients in a larger pot when cooking Memorial Day food for a crowd.
- Make it ahead: Chili tastes even better the next day. Make it the night before your cookout and reheat on the stovetop for even deeper flavor.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a pot over medium heat, adding a small splash of vegetable broth if needed to loosen the consistency. This chili also freezes extremely well – portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions for Memorial Day and Summer Gatherings
This Vegan Chorizo Black Bean Chili fits seamlessly into any Memorial Day party food spread or summer cookout menu. Pair it with the following for a complete meal experience:
- Warm cornbread or cornbread muffins
- A crisp green salad with lime vinaigrette
- Tortilla chips and fresh guacamole
- Grilled corn on the cob
- Cold lemonade or sparkling water with citrus
Frequently Asked Questions
Can I make Vegan Chorizo Black Bean Chili in a slow cooker?
Yes. Saute the onions, peppers, chorizo crumbles, and spices first on the stovetop using a frying pan, then transfer everything to a slow cooker with the broth, salsa, and beans. Cook on low for 4 to 6 hours or high for 2 to 3 hours.
Is this chili gluten-free?
The base recipe is naturally gluten-free, but always check the labels on your chorizo crumbles and salsa to confirm they are certified gluten-free if you have an intolerance or allergy.
Can I use a different brand of vegan chorizo?
Absolutely. Any plant-based chorizo crumbles or sausage-style crumbles will work in this recipe. Adjust seasoning to taste since different brands vary in spice level and saltiness.
How do I make this Vegan Chorizo Black Bean Chili less spicy?
Choose a mild salsa instead of medium, reduce the chili powder to half a teaspoon, and omit any additional hot spices. The result will be a milder, family-friendly version.
Can I add other vegetables to this chili?
Definitely. Zucchini, corn kernels, diced sweet potatoes, or chopped mushrooms all make excellent additions. Simply dice them and add along with the bell peppers during the saute step.
What is the best way to serve this chili for a large Memorial Day crowd?
Double or triple the recipe and keep it warm in a large pot over very low heat. Set up a topping bar with all the fixings and let guests serve themselves. It is the easiest Memorial Day dinner idea for feeding a group.
Equipment List
- Heavy-bottomed pot / Dutch oven
- Frying pan
- Cutting board
- Chef’s knife
- Garlic press
- Measuring cups and spoons set
- Kitchen utensils
- Colander strainer basket
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PrintVegan Chorizo Black Bean Chili : Easy 30-Minute Memorial Day Crowd Pleaser
A bold, smoky, and hearty Vegan Chorizo Black Bean Chili made in one pot in just 30 minutes. Packed with plant-based chorizo crumbles, black beans, chunky salsa, and warming spices, this easy vegan chili is the perfect Memorial Day meal or Fourth of July BBQ crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
1 tablespoon canola, corn or olive oil
1 large yellow onion, diced
1 green bell pepper, stem removed, seeded and diced
1 red bell pepper, stem removed, seeded and diced
1 (13.5 oz) Value Pack MorningStar Farms Chorizo Crumbles
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup vegetable broth
1 (24 oz) jar medium chunky salsa
2 (15 oz) cans no salt added black beans, drained and rinsed
Instructions
1. In a large, heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Add onions and bell peppers and saute until onions are translucent and peppers are soft, about 3-5 minutes.
2. Add MorningStar Farms Chorizo Crumbles, minced garlic, chili powder, cumin, salt and black pepper; cook, stirring occasionally for 2-3 minutes.
3. Add vegetable broth, salsa and black beans to pot. Reduce heat to a simmer and cook, stirring occasionally for 15-20 minutes, or until heated through.
4. Serve with desired toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Double the recipe easily to feed a large Memorial Day crowd.
Use mild salsa for a less spicy version.
Add corn, zucchini, or diced sweet potato for extra heartiness.
Serve with cornbread, tortilla chips, or over rice.