This hearty black bean chili is a warm hug in a bowl! It’s packed with protein-rich black beans, colorful veggies, and a blend of spices that make it so tasty, you’ll want seconds.
I love making this chili on chilly days. It’s easy to whip up and makes my house smell amazing! Enjoy it with some crusty bread, and trust me, it will brighten your day! 🌶️
Key Ingredients & Substitutions
Black Beans: The star of this chili! You can use canned black beans for convenience or dried ones soaked overnight if you’re up for it. If you have other beans on hand, such as pinto or kidney beans, those work in a pinch too.
Ground Beef: This can add richness, but feel free to leave it out for a vegetarian version. For vegetarian protein, try adding quinoa, lentils, or crumbled tempeh instead. Tofu is another great option!
Spices: Chili powder is key for flavor! Don’t hesitate to adjust the amounts to suit your taste. If you don’t have smoked paprika, regular paprika is fine. You can also try adding a dash of cinnamon for a deeper flavor.
Toppings: I love adding fresh avocado and green onions for a fresh crunch! If you’re avoiding dairy, use a non-dairy yogurt or omit the cheese to keep it plant-based.
How Do You Make the Perfect Chili Consistency?
The consistency of your chili is essential for a great texture. Here’s how to achieve that perfect balance:
- Start with the right amount of liquid; you can always add more broth if it gets too thick.
- Simmer uncovered to let some moisture evaporate, which helps thicken it. Aim for at least 30 minutes, or longer for deeper flavors.
- If it’s too thin at the end, mix a teaspoon of cornstarch with a little water, then stir it into the chili and cook until thickened.
These tips will help you create a chili that’s the right thickness and absolutely delicious. Enjoy your cooking! 😊
Black Bean Chili
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 pound ground beef (optional; omit for vegetarian)
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (adjust to your heat preference)
- Salt and pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Chopped green onions
- Fresh cilantro
How Much Time Will You Need?
This hearty black bean chili takes about 15 minutes to prep and around 30 to 45 minutes to cook, which makes a total of about 1 hour. It’s a perfect meal to enjoy on a cozy evening!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and diced bell pepper. Cook them until they are soft and the onion is translucent, which should take about 5 minutes. Stir occasionally to prevent burning.
2. Adding Garlic:
Next, stir in the minced garlic and cook for about 1 minute until it becomes fragrant. Be careful not to let it burn, as that can make it taste bitter.
3. Browning the Beef (Optional):
If you’re using ground beef, add it to the pot now. Break it up with your spoon as it cooks, and stir occasionally until it’s browned and no longer pink, about 6-8 minutes. Drain any excess fat from the pot if needed.
4. Mixing in the Beans and Tomatoes:
Add the drained and rinsed black beans, diced tomatoes (with their juice), tomato paste, and broth into the pot. Give everything a good stir to combine all the ingredients.
5. Spice It Up:
Now, sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Mix everything well to ensure that the spices are evenly distributed.
6. Simmering the Chili:
Bring the chili to a boil, then lower the heat and let it simmer uncovered for at least 30 minutes. This allows the flavors to meld and the chili to thicken. Stir it occasionally to prevent anything from sticking to the bottom.
7. Final Touches:
After simmering, taste your chili. If you think it needs it, add more seasoning to your liking. This is your chance to make it perfect!
8. Serving the Chili:
Once ready, serve the chili hot! Top it with shredded cheddar cheese, a dollop of sour cream, diced avocado, and chopped green onions, or get creative with your favorite toppings. Enjoy your comforting, flavorful black bean chili! 😊
Can I Use Dried Beans Instead of Canned?
Absolutely! If you prefer using dried black beans, soak 1 cup overnight and then cook them separately until tender before adding them to the chili. Adjust the broth in the recipe as needed to account for the extra liquid.
How Can I Make It Spicier?
If you want more heat, you can increase the amount of cayenne pepper or add a diced jalapeño while sautéing the vegetables. A splash of hot sauce can also do the trick!
Can I Meal Prep This Chili?
Definitely! Black bean chili stores well. You can make it in advance and keep it in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months—just thaw and reheat when you’re ready to enjoy!
What Should I Serve with Black Bean Chili?
This chili pairs wonderfully with cornbread, crusty bread, or even over rice. For a lighter option, serve it with a fresh salad or alongside roasted veggies!
