This Black Bean Chili is a hearty, flavor-packed dish that’s ready in just 40 minutes, making it perfect for busy weeknights. The tender black beans simmer in a rich, smoky tomato base, infused with warm spices like cumin and chili powder. Each spoonful delivers a satisfying blend of textures—creamy beans, juicy tomatoes, and a hint of crunch from fresh toppings. It’s a comforting meal that’s as nourishing as it is delicious.
What makes this chili truly special is its versatility and depth of flavor. Whether you’re serving it with a dollop of cool sour cream or a sprinkle of sharp cheddar, every bite is a celebration of bold, savory goodness. Plus, it’s packed with protein and fiber, keeping you full and energized. This recipe is a crowd-pleaser that’s as easy to make as it is to love.
Ingredients for Black Bean Chili
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion, chopped
- 1 red bell pepper, diced
- 1½ teaspoons sea salt
- 3 garlic cloves, minced
- 3 tablespoons chili powder* (adjust to taste)
- 3 cups cooked black beans, plus 1 cup of their liquid (equivalent to 2 cans of beans)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (4-ounce) can green chiles (no need to drain)
- 1 teaspoon maple syrup (or substitute with honey)
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lime juice, plus wedges for serving
- ¼ teaspoon cayenne (optional, for extra heat)
- Topping Options: Sour cream or Greek yogurt, avocado, sliced serranos or jalapeños, cilantro, pickled onions, tortilla chips
Step-by-Step Instructions
- Heat the oil: In a large pot, heat the olive oil over medium heat.
- Sauté vegetables: Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is translucent (5 to 8 minutes).
- Add garlic and chili powder: Stir in the garlic and chili powder. Cook for 30 seconds, until fragrant.
- Combine remaining ingredients: Add the black beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of black pepper. Stir well.
- Simmer: Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
- Finish with lime juice: Stir in the lime juice. Taste and season with additional salt, pepper, chili powder, or cayenne if desired.
- Serve: Serve warm with lime wedges and your choice of toppings.
Top It Off: Delicious Toppings for Your Chili
Elevate your Black Bean Chili with a variety of toppings! Try a dollop of sour cream or Greek yogurt for creaminess, or add slices of avocado for a buttery texture. For a kick, sprinkle on sliced serranos or jalapeños, and finish with fresh cilantro or tangy pickled onions. Don’t forget a side of tortilla chips for crunch!
Serve It Up: Perfect Pairings for Your Meal
This hearty chili pairs beautifully with cornbread, steamed rice, or a simple green salad. For a lighter option, serve it in a bowl with a side of lime wedges to squeeze over the top. It’s also great as a filling for tacos or baked potatoes—get creative!
Make It Last: Storage and Reheating Tips
Store leftover chili in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. For the microwave, cover and heat in 1-minute intervals, stirring in between.
Switch It Up: Easy Recipe Variations
Customize your chili to suit your taste! Swap black beans for kidney or pinto beans, or add ground turkey or beef for extra protein. For a smoky twist, use chipotle powder instead of chili powder. Vegetarian? It’s already perfect as is!
Quick Tips: Save Time Without Sacrificing Flavor
Short on time? Use pre-chopped onions and bell peppers from the store. If you’re using canned beans, skip draining them to save a step. For a quicker simmer, increase the heat slightly and stir more frequently—just keep an eye on it to prevent sticking!
Black Bean Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion, chopped
- 1 red bell pepper, diced
- 1½ teaspoons sea salt
- 3 garlic cloves, minced
- 3 tablespoons chili powder*
- 3 cups cooked black beans, plus 1 cup of their liquid (amount in 2 cans beans)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (4-ounce) can green chiles, no need to drain
- 1 teaspoon maple syrup
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus wedges for serving
- ¼ teaspoon cayenne, optional
Topping Options
- Sour cream or Greek yogurt
- Avocado
- Sliced serranos or jalapeños
- Cilantro
- Pickled onions
- Tortilla chips
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.
- Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
- Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. Serve with lime wedges and desired toppings.