This black bean chili is a hearty, satisfying one-pot meal that’s packed with protein and fiber, making it a perfect weeknight dinner. It’s a meatless version of the classic American chili, relying on the earthy flavor of black beans and a rich, spiced tomato base. This recipe works because it’s simple, uses pantry staples, and delivers deep, complex flavor without hours of simmering.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 tablespoons (15 g) chili powder
- 1 tablespoon (8 g) ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 1 (28-ounce / 794 g) can crushed tomatoes
- 1 (15-ounce / 425 g) can tomato sauce
- 2 (15-ounce / 425 g) cans black beans, drained and rinsed
- 1 cup (240 ml) vegetable broth or water
- 1 tablespoon (15 ml) lime juice (from about 1/2 lime)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their flavors.
- Pour in the crushed tomatoes, tomato sauce, drained black beans, and vegetable broth. Stir everything together to combine.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer gently for at least 30 minutes, stirring occasionally. For a thicker chili, simmer uncovered for the last 10-15 minutes.
- Remove from heat and stir in the lime juice. Season generously with salt and black pepper to taste. Let it sit for 5 minutes before serving to allow the flavors to meld.
Tips
- Substitutions: No black beans? Use pinto or kidney beans. You can also swap the vegetable broth for water, but broth adds more flavor. For a spicier chili, keep the jalapeño seeds or add a chopped chipotle pepper in adobo sauce.
- Storage: This chili tastes even better the next day as the flavors develop. Store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Common Mistake: Don’t skip rinsing the canned beans. The liquid in the can is starchy and salty, which can make your chili gummy and overly salty. Rinsing gives you a cleaner flavor and better texture.
- Thickening: If your chili is too thin, mash some of the beans against the side of the pot with a spoon, or use an immersion blender for a few seconds. This will thicken it naturally without adding cornstarch.
Serving Suggestions
Serve this black bean chili in bowls topped with your favorite garnishes. Classic options include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, diced red onion, and sliced avocado. It’s also delicious over steamed rice, quinoa, or with a side of warm cornbread or tortilla chips for dipping.
Variations
- Beef Chili: For a meaty version, brown 1 pound (450 g) of ground beef in the pot before adding the onions. Drain excess fat, then proceed with the recipe. Cook until the beef reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Sweet Potato Chili: Add 1 large peeled and diced sweet potato (about 2 cups) along with the beans. Simmer until the sweet potato is tender, about 20-25 minutes.
- Smoky Chipotle Chili: Add 1-2 chopped chipotle peppers in adobo sauce (from a can) along with the spices for a smoky, spicy kick.
- Quinoa Chili: Stir in 1/2 cup (90 g) of rinsed quinoa with the broth. Simmer for an additional 15-20 minutes, or until the quinoa is cooked and fluffy.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The chili will keep for 3-4 days in the refrigerator. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a pot over medium heat, stirring occasionally, until heated through to 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each.
Frequently Asked Questions
Can I use dried black beans instead of canned? Yes, absolutely. You’ll need about 1 cup (200 g) of dried beans, soaked overnight and then cooked until tender before adding to the chili. This will add about 1 hour of cooking time to the recipe. Make sure to cook them until they are completely soft, as undercooked beans are not pleasant to eat.
Can I make this chili in a slow cooker? Yes. Sauté the vegetables and spices as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the lime juice just before serving.
Can I make this chili in an Instant Pot? Yes. Use the sauté function to cook the vegetables and spices, then add the remaining ingredients. Cook on high pressure for 10 minutes, then do a quick release. Stir in the lime juice and serve.
Is this chili vegan and gluten-free? Yes, this recipe is naturally vegan and gluten-free, as long as you use vegetable broth and ensure your spices are gluten-free (most are). It’s also dairy-free.
How can I make this chili less spicy? Omit the jalapeño and cayenne pepper entirely. You can also use a mild chili powder. The heat comes primarily from these ingredients, so removing them will make the chili very mild and kid-friendly.
Can I add meat to this chili? Yes, you can add ground beef, turkey, or chicken. Brown the meat first in the pot, then remove it and set it aside. Sauté the vegetables in the rendered fat, then return the meat to the pot with the other ingredients. Ensure any ground meat reaches a safe minimum internal temperature of 160°F (71°C) (for beef) or 165°F (74°C) (for poultry) as measured with a food thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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