There’s something truly special about a bowl of warm, comforting Black Bean Chili. It’s a dish that feels like a hug in a bowl. The blend of tender black beans and smoky spices creates a depth of flavor that’s both satisfying and incredibly easy to achieve. I love how vibrant the colors are.
This easy chili recipe is a weeknight lifesaver for me. It’s wonderful for meal prep, too. My family always devours it, and I find myself making a big batch often. It truly makes busy days feel a little cozier.
Why I Love This Recipe
This easy chili recipe is a weeknight dream. It comes together so fast! The deep, comforting flavors always impress. Plus, it’s wonderfully versatile. You can easily adjust the spice level. It truly is a go-to for me.
Black Bean Chili Ingredients
The magic of this Black Bean Chili truly lies in its humble yet powerful ingredient list. These good-for-you items come together to create something amazing. Each component plays a starring role!
Core Ingredients:
- Olive Oil: Our cooking base. It helps sauté the veggies.
- Onion & Bell Peppers: These give our chili its foundational flavor and sweetness.
- Garlic: A flavor booster. It adds that essential savory punch.
- Cumin, Chili Powder, Smoked Paprika, Cayenne Pepper: The spice squad! They create our chili’s signature smoky, warm, and slightly spicy notes.
- Crushed Tomatoes, Diced Tomatoes, Tomato Sauce: They form the rich, saucy base. The different textures add depth.
- Black Beans & Kidney Beans: The stars! They provide hearty texture and plant-based protein.
- Vegetable Broth or Water: This helps meld the flavors and achieve the perfect consistency.
- Salt & Black Pepper: Essential seasonings. They just make everything taste better.
Substitutions and Tips
Don’t have black beans? Pinto beans work great too! For a milder chili, skip the cayenne pepper. If you’re short on time, pre-chopped onions and peppers are a lifesaver. Feel free to add a pinch of red pepper flakes for more heat. Remember, all exact amounts are in the recipe card below!
How to Make Black Bean Chili
Making this easy chili recipe is a breeze! You’ll have a delicious, hearty meal on the table in no time. Let’s whip up some flavorful goodness.
Step 1: Sauté the Veggies
Grab a big pot. A Dutch oven works perfectly. Add your olive oil. Heat it over medium heat. Now, toss in your chopped onion and bell peppers. Cook them until they soften up. This usually takes about 5 to 7 minutes. They should smell sweet.
Step 2: Bloom the Spices
Time for some aromatic magic. Stir in your minced garlic. Also add the cumin, chili powder, and smoked paprika. If you like a little heat, now’s the time for the cayenne pepper. Stir everything for just one minute. You’ll smell it becoming super fragrant. This step really wakes up the spices.
Step 3: Combine the Base
Pour in your crushed tomatoes. Add the can of diced tomatoes too; don’t drain those! Next, pour in the tomato sauce. This forms our rich, flavorful chili base. Now, add the well-rinsed black beans. Don’t forget the kidney beans!
Step 4: Simmer and Meld
Add the vegetable broth or water to the pot. Stir it all together really well. Bring the whole mixture to a gentle simmer. Once it’s simmering, turn the heat down to low. Put a lid on the pot. Let it cook for at least 30 minutes. Honestly, longer is even better! This lets all those wonderful flavors meld together perfectly. Stir it occasionally so nothing sticks.
Step 5: Season to Perfection
Taste your amazing vegetarian chili. Add salt and black pepper as needed. Adjust them until it’s just right for your taste buds. This is your chance to make it truly yours.
Step 6: Serve and Enjoy
Serve your hot Black Bean Chili right away. It’s fantastic with your favorite toppings. Think shredded cheese, a dollop of sour cream, fresh cilantro, or creamy avocado. It’s a complete, comforting meal.
Print
Black Bean Chili
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful black bean chili that’s easy to make and perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 bell peppers any color chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes undrained
- 1 (15 ounce) can tomato sauce
- 2 (15 ounce) cans black beans rinsed and drained
- 1 (15 ounce) can kidney beans rinsed and drained
- 1 cup vegetable broth or water
- Salt and black pepper to taste
- Optional toppings: shredded cheese sour cream fresh cilantro diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell peppers. Cook until softened about 5-7 minutes.
- Stir in minced garlic cumin chili powder smoked paprika and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Pour in crushed tomatoes diced tomatoes and tomato sauce. Add the rinsed and drained black beans and kidney beans.
- Stir in vegetable broth or water. Bring the chili to a simmer then reduce heat to low cover and cook for at least 30 minutes (or longer for more flavor) stirring occasionally.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings like shredded cheese sour cream fresh cilantro or diced avocado.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- The longer the chili simmers, the more the flavors will meld.
- This chili freezes well, making it great for meal prep.
How to Store Black Bean Chili
Leftover Black Bean Chili stores beautifully! Keep it in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day! For longer storage, this easy chili recipe freezes wonderfully. Portion it into freezer-safe containers or bags. Frozen chili lasts for about 3 months. Thaw overnight in the fridge.
Tips for Success
- Rinse and drain your canned beans really well.
- Don’t skip blooming the spices.
- Simmer the chili longer for deeper flavor.
- Taste and adjust seasonings before serving.
- Add toppings just before serving.
Kitchen Tools You’ll Need
You don’t need fancy gadgets for this. Here’s what makes making this Black Bean Chili a snap:
- Large pot or Dutch oven: Essential for simmering. A large saucepan works too.
- Cutting board and knife: For chopping veggies.
- Measuring cups and spoons: Accuracy helps with flavor.
- Can opener: For those handy cans of beans and tomatoes.
Serving Suggestions
This delicious Black Bean Chili is wonderful on its own. It also pairs well with several sides. Consider crusty bread. Tortilla chips are great for scooping. A simple side salad adds freshness. For drinks, iced tea or a light beer work well. Serve it up with a smile!
Frequently Asked Questions
Can I make this Black Bean Chili ahead of time?
Absolutely! This easy chili recipe is fantastic for making ahead. In fact, the flavors meld even more when it sits overnight. Just reheat gently on the stovetop and add a splash of broth if it has thickened too much.
What if I don’t have kidney beans?
No problem at all! You can easily substitute other canned beans like pinto beans or even cannellini beans. You could also use an extra can of black beans if that’s what you have on hand. The key is hearty beans for your vegetarian chili.
How can I make this Black Bean Chili spicier?
To add more heat to this vegetarian chili, simply increase the amount of cayenne pepper. You can also add a pinch of red pepper flakes along with the other spices in Step 2. For a milder flavor, just omit the cayenne altogether.
Can I cook this chili in a slow cooker or Instant Pot?
Yes, you can adapt this easy chili recipe for a slow cooker or Instant Pot. For a slow cooker, sauté the aromatics and spices first, then combine everything in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, follow the sauté function for the first two steps, then add remaining ingredients, secure the lid, and cook on high pressure for 10-15 minutes, followed by a natural pressure release.
