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No Bake Energy Balls

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In today’s fast-paced world, finding nutritious and convenient snacks can be a challenge. Enter no-bake energy balls – bite-sized treats packed with wholesome ingredients and plant-based goodness. With a base of oats, they are a nutritious option for satisfying cravings and boosting energy levels throughout the day.

Incorporating No Bake Energy Balls into Your Lifestyle

No-bake energy balls are incredibly versatile and can be enjoyed in a variety of ways throughout the day. Here are a few ideas for incorporating them into your busy lifestyle:

  1. On-the-Go Snack: Keep a stash of energy balls in your purse, backpack, or gym bag for a convenient snack whenever hunger strikes. They’re perfect for satisfying cravings between meals or fueling up before or after a workout.
  2. Breakfast Boost: Start your day on the right foot by enjoying a couple of energy balls alongside your morning coffee or smoothie. They’re a great way to kickstart your metabolism and provide sustained energy to power you through the morning.
  3. Midday Pick-Me-Up: When the afternoon slump hits, reach for an energy ball instead of sugary snacks or caffeine. The combination of complex carbohydrates, protein, and healthy fats will help keep your energy levels stable and your focus sharp.
  4. Dessert Alternative: Swap out traditional desserts like cookies or cake for a healthier option. They satisfy your sweet tooth while providing nourishment and satisfaction without the guilt.
  5. Family-Friendly Treat: Get the whole family involved in making energy balls together. It’s a fun and interactive activity that promotes kitchen skills, creativity, and healthy eating habits.

Plant-based no bake energy balls are a delicious, nutritious, and convenient snack option for anyone looking to fuel their busy lifestyle with wholesome ingredients. With endless flavor variations to choose from and minimal preparation required, energy balls are the perfect solution for satisfying cravings, boosting energy levels, and promoting overall well-being. So why not give them a try and experience the joy of homemade snacking with plant-based no-bake energy balls?

Flavor Variations

From classic combinations to creative twists, there’s no shortage of flavor variations when it comes to this recipe. Here are a few delicious flavor ideas to inspire your culinary creations:

  1. Peanut Butter Chocolate Chip: A timeless favorite, these energy balls combine creamy peanut butter, rolled oats, chocolate chips, and a touch of maple syrup for a sweet and satisfying treat.
  2. Almond Joy: Inspired by the popular candy bar, these feature almonds, shredded coconut, cocoa powder, dates, and a hint of vanilla for a decadent and indulgent snack.
  3. Lemon Blueberry: Light and refreshing, these treats are made with dried blueberries, almond flour, lemon zest, and a drizzle of honey for a burst of citrusy flavor.
  4. Matcha Coconut: For a dose of antioxidants and natural energy, try matcha powder, shredded coconut, almonds, dates, and a splash of almond milk.
  5. Pumpkin Spice: Embrace the flavors of fall with pumpkin puree, warm spices like cinnamon and nutmeg, rolled oats, and chopped pecans for a seasonal treat.

How to Make No Bake Energy Balls

Ingredients

  • 1 ½ cups Old Fashioned Oats 
  • ⅓ cup Ground Flax Seeds 
  • 1 tbsp Chia Seeds 
  • ½ cup Almond Butter 
  • 1/3 cup Maple Syrup 
  • 1 tsp Vanilla Extract 
  • ½ cup Chocolate Chips 

Instructions

Step 1 – Mix Ingredients Together

Stir all of the ingredients together, except for the chocolate chips, until well mixed. 

Step 2 – Fold in Chips

Fold in the chocolate chips. 

Step 3 – Refrigerate

Allow to set up in the fridge for at least a half hour. 

Step 4 – Roll into Balls

Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Recipe Notes

Peanut butter can easily be substituted for almond butter with a 1:1 ratio. Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 

Store the energy balls in an airtight container for up to one week.

Yield: 18-20 Balls

No Bake Energy Balls

No Bake Energy Balls
No Ratings

These no bake treats are delicious and nutritious! You can feel good about giving these protein rich energy balls to your kids as a snack. They’re rich, satisfying, and taste just like a bite sized granola bar, but better!

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ cups Old Fashioned Oats
  • ⅓ cup Ground Flax Seeds
  • 1 tbsp Chia Seeds
  • ½ cup Almond Butter
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ½ cup Chocolate Chips

Instructions

  1. Stir all of the ingredients together, except for the chocolate chips, until well mixed. 
  2. Fold in the chocolate chips. 
  3. Allow to set up in the fridge for at least a half hour. 
  4. Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Notes

  • Peanut butter can easily be substituted for almond butter with a 1:1 ratio. 
  • Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 
  • Other add-ins to consider are raisins, dried cranberries, white chocolate chips, etc. Just be sure to keep those add-ins to a ½ cup. 

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© Holly Yzquierdo

Grilled Portobello Mushroom Burger

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Ready to fire up the grill? Give beef a break with a grilled Portobello mushroom burger. The simple marinade makes them tangy and flavorful.

What is a Portobello Burger Made of?

Portobello burgers are made with Portobello mushrooms instead of ground beef like traditional burgers. The large mushroom caps are similar in size, shape and texture.

However, grilled Portobello mushroom burgers do not taste like hamburgers. The mushrooms are soaked in a savory, sweet and tangy marinade. These flavors are complimented with the usual burger toppings, such as lettuce, tomato and onion to form the perfect bite.

How to Prepare Portobello Mushrooms

It is quick and easy to prepare Portobello mushrooms for the grill. Begin by removing the stems. Then given the mushroom caps a rinse, and dry them with a paper towel or clean cloth.

Be careful not to apply too much pressure when drying the mushroom caps. They can split.

How Do I Make My Portobello Mushroom Not Soggy?

Grilling Portobello mushrooms is a great way to ensure they don’t come out soggy. The marinade and any extra moisture will drip into the grill while cooking. Pan frying or baking Portobello mushrooms may leave them soggy. Using an Air Fryer is a great option, but using a liner could result in some sogginess.

Grilled Portobello Mushroom Burger Recipe

Ingredients

  • 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used) 
  • 1 Tbsp Worcestershire Sauce 
  • 1 Tbsp Liquid Smoke 
  • 1 Tbsp Agave or maple syrup 
  • 1/2 c. water 
  • Portobello Mushrooms (I pick bun size portobellos, one per person) 
  • Whole wheat or bun that is similar in diameter to the mushrooms

Burger Toppings (Optional)

  • Lettuce 
  • Tomato 
  • Red or white onion 
  • Mustard  
  • Pickles 

Instructions

Step 1 – Mix Marinade

Begin by mixing the Braggs Liquid Aminos, Worcestershire sauce, liquid smoke, agave and water in a large bowl or shallow baking dish.

Step 2 – Prepare Portobello Mushrooms

Next remove stems from the Portobello mushrooms. Then rinse and carefully dry them with a paper towel or cloth.  

Step 3 – Marinade Portobello Mushrooms

Now sink the Portobello mushrooms in the marinade for 30 minutes, flipping halfway through.

Step 4 – Grill

Place the Portobello mushrooms on a hot grill. Cook for 10 minutes, then flip. Cook for an additional 5-10 minutes, depending on the size and thickness of your mushrooms.

Step 5 – Assemble Burger

Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard.

The beauty of burgers is each person can add their own toppings to their liking. One of my sons will only eat pickles on his. A lot of pickles! How do you like your grilled Portobello mushroom burger?

If you are cooking for a crowd, the marinade can by doubled or tripled to accommodate the number of Portobello mushrooms you need.

Grilled Portobello Mushroom Burger

More Plant Based Recipes

If you like this recipe, you’ll love these easy vegan recipes too:

Yield: 4 Servings

Grilled Portobello Mushroom Burger

Grilled Portobello Mushroom Burger
5.0 Stars (1 Review)

A simple marinade turns Portobello mushrooms into mouth watering burgers for the grill.

Prep Time 35 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used)
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Agave or maple syrup
  • 1/2 c. water
  • Portobello Mushrooms
  • Whole wheat or bun that is similar in diameter to the Portobello mushrooms
  • Lettuce (optional)
  • Tomato (optional)
  • Red or white onion (optional)
  • Mustard (optional)
  • Pickles (optional)

Instructions

  1. Mix all ingredients for the marinade in a large bowl or shallow baking dish. Other spices can be added and ingredients can be doubled. 
  2. Remove stems from the Portobello mushrooms. Then rinse and carefully dry with a paper towel or cloth.  
  3. Sink Portobello mushrooms in marinade for 20 to 30 minutes, flipping halfway through.  
  4. Place on a hot grill, check them after 10 minutes, then flip and cook for an additional 5 to 10 minutes. (I needed to cook mine a little longer but my grill wasn’t hot enough. 
  5. Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard. 

Notes

The marinade can be doubled or tripled to accommodate the number of Portobello mushrooms you will be grilling.

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Easy Vegan Sweet Potato Curry

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Oil-free and vegan, this sweet potato curry is a must-try! Serve it over rice, quinoa, naan bread or a green salad for dinner tonight.

As the chunks of sweet potato simmer to become soft, the house fills with the aroma of curry. This usually brings my boys into the kitchen, asking, “what are you cooking!”

Sweet Potato Curry with Coconut Milk

Curry is a strong flavor. The addition of coconut balances out the spice in a comforting, one-pot meal.

My family stopped using oil to sauté veggies many years ago, we use a little water to keep veggies from sticking. Why add fat when you don’t have to?

Easy Vegan Sweet Potato Curry Recipe

Ingredients

  • 2 Tablespoons water 
  • ½ medium onion, fine diced 
  • 2 teaspoons minced garlic, about 3 cloves 
  • 3 Tablespoons red curry paste 
  • 1 (14.5 ounce) can crushed tomatoes 
  • 3 ½ cups peeled and diced sweet potato 
  • 1 teaspoon turmeric 
  • 1 teaspoon ground ginger  
  • 2 (13.5 ounce) cans coconut milk 
  • Basmati rice, optional side 

Instructions

Step 1 – Cook Onion

In a large saucepan or dutch oven, cook the diced onion and sauté in water until it is softened. If the onion starts to stick, add a couple more tablespoons of water. 

Step 2 – Add Garlic and Curry Paste

Add in the minced garlic and red curry paste to the skillet.

Step 3 – Stir

Stir well to combine with the onions and let it cook for 1-2 minutes more until fragrant.  

Step 4 – Mix in Tomatoes and Sweet Potato

Mix in the crushed tomatoes and sweet potato. 

Step 5 – Season

Season mixture with turmeric and ginger, stir to incorporate.  

Step 6 – Add Coconut Milk

Pour in the coconut milk, stirring well to ensure the sweet potatoes are well coated.

Step 7 – Simmer

Bring everything to a simmer and simmer on medium low heat, stirring occasionally, for 30-40 minutes or until the sweet potatoes have softened and the mixture has thickened.

Step 8 – Serve

Serve immediately. My favorite way to serve potato curry is over basmati rice.

For a nutritious alternative to rice, consider serving the curry with cooked quinoa. Quinoa adds a nutty flavor and a unique texture. You can also use another grain, couscous or even roasted vegetables as a base.  

A simple green salad with fresh lettuce, tomatoes, cucumbers, and a light vinaigrette can provide a refreshing contrast next to the spicy curry as well. This is a versatile dish with lots of options!

Storage

It is best to store any leftover sweet potato curry in an airtight container in the refrigerator for 3-5 days. Warm up the mixture gently on the stovetop to regain the original consistency, so it doesn’t split from overheating.

You can also freeze sweet potato curry in an airtight container for up to 3 months.  

More Plant Based Dinner Ideas

If you like this recipe, check out these other vegan dinners:

Yield: 4 Servings

Easy Vegan Sweet Potato Curry

Easy Vegan Sweet Potato Curry
No Ratings

Vegan sweet potato curry is bursting with aromatic spices and tender sweet potatoes

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 Tablespoons water
  • ½ medium onion, fine diced
  • 2 teaspoons minced garlic, about 3 cloves
  • 3 Tablespoons red curry paste
  • 1 (14.5 ounce) can crushed tomatoes
  • 3 ½ cups peeled and diced sweet potato
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 2 (13.5 ounce) cans coconut milk
  • Basmati rice, optional side

Instructions

  1. In a large saucepan or Dutch oven, cook the diced onion and sauté in water until it is softened. If the onion starts to stick, add a couple more tablespoons of water. 
  2. Add in the minced garlic and red curry paste to the skillet.  
  3. Stir well to combine with the onions and let it cook for 1-2 minutes more until fragrant.  
  4. Mix in the crushed tomatoes and sweet potato. 
  5. Season mixture with turmeric and ginger, stir to incorporate.
  6.   Pour in the coconut milk, stirring well to ensure the sweet potatoes are well coated.  
  7. Bring everything to a simmer and simmer on medium low heat, stirring occasionally, for 30-40 minutes or until the sweet potatoes have softened and the mixture has thickened.  
  8. Serve immediately over basmati rice, optional.  

Notes

  • Store in an airtight container in the refrigerator for 3-5 days. Warm on the stovetop.
  • Can also be stored in the freezer for up to 3 months.

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Oil-Free Cowboy Caviar

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Flavorful, vegan and oil-free cowboy caviar can be eaten as a dip, salad, relish or on a spoon. With my Sweet and Tangy Salad Dressing poured over it, you’ll never miss the oil. Bonus – there’s no added sugar either!

We love to eat this at home with tortilla chips, but it’s also great to make ahead for potlucks and parties. Just be sure to leave the avocado out until you are ready to serve.

What is Cowboy Caviar Made of?

This oil-free cowboy caviar is made with black beans, black eyed peas, corn, tomatoes, bell pepper, onion, jalapeno and cilantro. It all gets tossed in tangy and sweet salad dressing to bring the flavors together. Then avocado is added before serving. Yum!

Is Cowboy Caviar Fattening?

While the traditional Cowboy Caviar made with Italian dressing or olive oil is high in fat, the only ingredient with any significant fat in my oil-free cowboy caviar is avocado, which can be left out if desired. This is a lighter version with big, fresh flavors. The beans are packed with protein and fiber too.

Oil-Free Cowboy Caviar Recipe

Ingredients

  • 1 can black beans, drained and rinsed 
  • 1 can black eyed peas, drained and rinsed 
  • 1 can whole kernel corn, drained and rinsed 
  • 2 cups diced tomatoes (I used 3 Roma tomatoes) 
  • 1/2 cup diced red onion 
  • 1 diced bell pepper (red, yellow or orange) 
  • 1 diced jalapeno pepper (remove seeds if you don’t want it spicy) 
  • ½ cup diced cilantro 
  • 3 avocados, diced (we leave them out and slice some right before each serving, if adding at once, splash with lime juice to keep from browning) 
  • 1 recipe of Sweet and Tangy Salad Dressing (see recipe for ingredients and steps) 

Instructions

Step 1 – Make Salad Dressing

First, follow my recipe to make Sweet and Tangy Salad Dressing. It needs a bit of time to thicken while you put together the cowboy caviar.

Step 2 – Mix Peas, Beans and Corn

In a large mixing bowl, add your beans, peas and corn that have been rinsed and drained.

Step 3 – Chop

Now chop all the tomatoes, red onion, bell pepper, cilantro and avocado.

Step 4 – Stir

Stir in everything, minus the avocado (unless it’s covered with lime to prevent browning).

Step 5 – Pour Dressing

Next, pour the Sweet and Tangy Salad Dressing over the cowboy caviar and mix them together.

Step 6 – Refrigerate

Refrigerate the oil-free cowboy caviar until you are ready to serve. Add the avocado immediately before serving.

Serving Options

My kids love scooping this up with tortilla chips. You can also serve it over a bed of lettuce or just eat it with a fork! I love topping baked potatoes with it too.

Storage

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days as long as it doesn’t have avocado in it. Avocado does not store well and will become brown and mushy.

Slice fresh avocado to serve with any leftovers.

More Plant Based Salsas and Dips

If you love this recipe, check out my other dips and salsas. They are all oil-free too!

Yield: 4 Servings

Oil-Free Cowboy Caviar

Oil-Free Cowboy Caviar
4.0 Stars (1 Review)

Cowboy caviar is a fancy name for bean salsa. It is a blend of fresh flavors without any added oil that's great for dipping or eating alone.

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 can black eyed peas, drained and rinsed
  • 1 can whole kernel corn, drained and rinsed
  • 2 cups diced tomatoes (I used 3 Roma tomatoes)
  • 1/2 cup diced red onion
  • 1 diced bell pepper (red, yellow or orange)
  • 1 diced jalapeno pepper (remove seeds if you don’t want it spicy)
  • ½ cup diced cilantro
  • 3 avocados, diced (we leave out and slice some right before each serving, if adding at once, splash with lime juice to keep from browning)
  • 1 recipe of Sweet and Tangy Salad Dressing (see separate recipe for ingredients and steps)

Instructions

  1. Make Sweet and Tangy Salad Dressing first so it can thicken. 
  2. In a large mixing bowl, add beans, peas and corn that have been drained and rinsed. 
  3. Chop all veggies. 
  4. Stir in all the veggies, minus the avocado (unless it's covered with lime to prevent browning).  
  5. Pour in Sweet and Tangy Salad Dressing and stir everything together. 
  6. Refrigerate until ready to serve. Add avocado right before serving. 

Notes

  • Serve with tortilla chips, on a bed of lettuce or eat it with a spoon
  • Refrigerate leftovers in an airtight container for 3-5 days without avocado
  • Slice fresh avocado and add before serving

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© Holly Yzquierdo

Spicy Vegan Ranch Dressing

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My husband loves this spicy vegan ranch dressing. He used it as a dip for veggies and when he ran out of veggies, he ate the rest with a spoon!

It’s not super spicy, so you don’t notice the heat at first. Then it hits you in the back of your mouth and throat. If you like spicy flavors, this spicy vegan ranch recipe is definitely worth a try.

How Do You Spice Up Ranch?

This simple, yet spicy, vegan ranch recipe offers a burst of flavor that will leave your taste buds tingling and wanting more.

Spicy Vegan Ranch

The subtle heat adds a zesty kick that will take your salad, veggies and snacks to a whole new level. But when you make it at home, you have control over the intensity of the spice – from mild to scorching hot, it’s up to you!

Benefits of Spicy Vegan Ranch

  1. Healthier Option: Homemade spicy vegan ranch eliminates dairy, which reduces saturated fats and cholesterol. It’s a healthier alternative without compromising on taste.
  2. Versatility: Spicy vegan ranch isn’t just for salads – use it as a dipping sauce for fries, a drizzle on roasted veggies, or a flavorful spread for sandwiches and wraps.
  3. Customizable: Tailor the spice level and additional flavors to suit your preferences. It’s a versatile dressing for various meals and snacks.

How to Make Spicy Vegan Ranch

Ingredients

  • 1 cup Raw Cashews, soaked overnight
  • 1/2 cup + 2 tbsp Unflavored Plant-Based Milk
  • 2-3 tbsp Fresh Lemon Juice
  • 2 cloves Garlic, peeled and lightly crushed
  • 2 tsp Dijon Mustard
  • 1 tsp Onion Powder
  • 1 tsp Coarse Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Dried Parsley
  • 2 tsp Dried Dill
  • 1 tsp Smoked Paprika
  • 3/4 tsp Cayenne

Step 1 – Soak Cashews

Soak the cashews in water in the refrigerator overnight or for at least eight hours. Then drain them.

Step 2 – Blend Cashews

Add the drained cashews, peeled and crushed garlic cloves, and the plant-based milk to a blender.

Process them on high until mostly smooth.

Step 3 – Add Spices

Next add the mustard, onion powder, salt, pepper, parsley, dill, paprika, and cayenne to the blender.

Blend until it as is as smooth as you can get it.

Step 4 – Add Lemon Juice

Now add two tablespoons of lemon juice, and blend until it is incorporated.

At this point, taste the spicy ranch and adjust the salt and lemon juice to suit your desired level of tang.

Step 5 – Adjust Consistency

Thin the ranch to reach by adding more plant-based milk or water, one tablespoon at a time. A thinner ranch is great for dressing salads, while a thicker ranch is ideal for dipping.

For the best flavor, place the ranch in a covered container and allow it to sit in the refrigerator for at least one hour before serving.

Storage

Store the spicy ranch in a tightly sealed container in the refrigerator for up to five days.

Flavor Variations

The beauty of making ranch from scratch is that you control the ingredients, including flavor. Play with different flavors to keep your ranch dressing fresh and exciting.

If it doesn’t taste quite right, try adding a bit of granulated sugar a half teaspoon at a time. A touch of maple syrup or agave nectar can also balance out the heat.

Tailor the spiciness by adjusting the amount of cayenne pepper. Start with a small amount, and add more gradually until reaching your desired heat.

Adding fresh lime juice for an added citrus kick will also complement the heat.

More Vegan Dressings

If you enjoyed this recipe, you’ll love these plant-based dressings too:

Yield: 3/4 pint

Spicy Vegan Ranch Dressing

Spicy Vegan Ranch Dressing
No Ratings

Plant based ranch dressing with a spicy twist to kick up your veggies, salads and wraps.

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup Raw Cashews, soaked overnight
  • 1/2 cup + 2 tbsp Unflavored Plant-Based Milk
  • 2-3 tbsp Fresh Lemon Juice
  • 2 cloves Garlic, peeled and lightly crushed
  • 2 tsp Dijon Mustard
  • 1 tsp Onion Powder
  • 1 tsp Coarse Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Dried Parsley
  • 2 tsp Dried Dill
  • 1 tsp Smoked Paprika
  • 3/4 tsp Cayenne

Instructions

  1. Soak cashews in water in the fridge overnight or at least 8 hours. Drain.
  2. Add the drained cashews, peeled and crushed garlic cloves and plant-based milk to a blender.
  3. Process on high until mostly smooth.
  4. Add mustard, onion powder, salt, pepper, parsley, dill, paprika and cayenne to blender.
  5. Blend until as smooth as possible.
  6. Add 2 tbsp of lemon juice.
  7. Blend until incorporated.
  8. Taste and adjust salt and lemon juice to desired tang.
  9. Thin to desired consistency with more plant-based milk or water, 1 tbsp at a time.
  10. Place in a covered container and sit in fridge for at least 1 hour before serving.

Notes

Store in a tightly sealed container in the fridge for up to 5 days.

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© Holly Yzquierdo

Spicy Black Bean Soup

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This Spicy Black Bean Soup is a quick and satisfying dish that combines the goodness of black beans, tomatoes, and green chilis in a rich, creamy, mildly spicy soup. It’s the perfect recipe for busy days when you crave a nourishing meal without the fuss. My family loves it topped with avocado, sliced jalapeno, and diced tomato. 

You probably have most of the ingredients in your pantry. The soup features canned black beans, white onion, canned tomatoes with green chilis, cilantro, red wine vinegar, veggie broth, and common spices (garlic powder, ground cumin, and chili powder). 

Is Black Bean Soup Good for You?

Yes! Black beans are a great source of protein and fiber. Combining them with onion, tomatoes and spices adds appealing flavors to please your taste buds. Then the beans will keep you feeling full and satisfied.

How to Spice up Black Beans

In my experience, black beans are best when combined with onion and garlic flavors. Use that as a base, then experiment with more or less of the other spices to create the perfect flavor for you. Want extra spicy soup? Add more chili powder! It is called ‘Spicy Black Bean Soup’ after all.

How to Make Spicy Black Bean Soup

Ingredients

  • 3 to 4 Tablespoons water 
  • 2 cups white onion, diced (approximately 1 large onion) 
  • 1 Tablespoon chili powder 
  • 2 teaspoons ground cumin 
  • 1 teaspoon garlic powder 
  • 4 (15-ounce) cans black beans, drained and rinsed 
  • 1 (10-ounce) can tomatoes and green chiles  
  • 4 cups (32 ounces) vegetable broth (or 4 cups water and 4 Tablespoons Veggie Broth Mix) 
  • 1 Tablespoon red wine vinegar 
  • ½ cup cilantro, coarsely chopped and divided 
  • Kosher salt and freshly ground pepper, to taste 
  • Optional toppings: cilantro, avocado, green onion, diced tomato, thinly sliced jalapeno or radish 

Step 1 – Cook Onion

Begin by heating a large pot or Dutch oven over medium heat. Add diced white onion and 2 Tablespoons of water. Cook, stirring occasionally, until onions begin to soften and turn translucent. Add small amounts of water as needed if onions start to brown or stick to the pan and cook until tender, 8 to 10 minutes. 

Step 2 – Add Spices

Add chili powder, ground cumin, and garlic powder to the onions, stir, and cook until fragrant, 1-2 minutes. 

Step 3 – Add Beans, Tomatoes and Vegetable Broth

Next add the drained black beans, the can of tomatoes with green chilis, and vegetable broth and stir together. 

Step 4 – Simmer

Now bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes or until everything is tender. 

Step 5 – Blend

Carefully place about 3 cups of soup in a blender and puree until smooth, about 10 seconds, then stir back into the soup pot. Alternatively, an immersion blender can be used for the desired consistency. 

Step 6 – Season

Next stir in the red wine vinegar and half (¼ cup) of the chopped cilantro. Salt and pepper to taste. 

Step 7 – Garnish

Serve hot with cilantro garnish and other optional toppings. 

How to Store Spicy Black Bean Soup

This soup can be refrigerated for up to 4 to 5 days and then reheated on the stovetop or in the microwave. Add broth or water to adjust consistency, as it will thicken in the refrigerator. It tastes even more delicious after the flavors have melded overnight! 

Spicy black bean soup also be frozen in a freezer-safe container or a freezer bag for up to 3 months. When ready to eat, place in the refrigerator overnight to thaw and reheat on the stovetop over medium heat. Add broth or water as needed if it has become too thick.

To Puree or Not to Puree?

If you like pureed soup, you can definitely blend the entire pot. Just be careful to blend it in batches so that your blender is not filled past the maximum fill line and be mindful of the hot steam that will be released from the top. Of course, if you would rather keep the beans whole, you do not need to puree it at all. 

More Plant Based Soup Recipes

If you like this spicy black bean soup, you’ll love these soups too:

Yield: 6 Servings

Spicy Black Bean Soup

Spicy Black Bean Soup
No Ratings

This Spicy Black Bean Soup is a quick and satisfying dish that combines the goodness of black beans, tomatoes, and green chilis in a rich, creamy, mildly spicy soup.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3 to 4 Tablespoons water
  • 2 cups white onion, diced (approximately 1 large onion)
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 4 (15-ounce) cans black beans, drained and rinsed
  • 1 (10-ounce) can tomatoes and green chiles 
  • 4 cups (32 ounces) vegetable broth
  • 1 Tablespoon red wine vinegar
  • ½ cup cilantro, coarsely chopped and divided
  • Kosher salt and freshly ground pepper, to taste
  • Optional toppings: cilantro, avocado, green onion, diced tomato, thinly sliced jalapeno or radish

Instructions

  1. Heat a large pot or Dutch oven over medium heat. Add diced white onion and 2 Tablespoons of water. Cook, stirring occasionally, until onions begin to soften and turn translucent. Add small amounts of water as needed if onions start to brown or stick to the pan and cook until tender, 8 to 10 minutes. 
  2. Add chili powder, ground cumin, and garlic powder to the onions, stir, and cook until fragrant, 1-2 minutes. 
  3. Add the drained black beans, the can of tomatoes with green chilis, and vegetable broth and stir together. 
  4. Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes or until the black beans are tender. 
  5. Place about 3 cups of soup in a blender and puree until smooth, about 10 seconds, then stir back into the soup pot. Alternatively, an immersion blender can be used for the desired consistency. 
  6. Stir in the red wine vinegar and half (¼ cup) of the chopped cilantro. Salt and pepper to taste. 
  7. Serve hot with cilantro garnish and other optional toppings. 

Notes

  • For a pureed soup, you can blend the entire pot.
  • For a chunky soup, don't puree at all.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Store in a freezer-safe container in the freezer for up to 3 months.

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© Holly Yzquierdo