There’s something about a steaming bowl of chili that feels like a warm hug after a long day. I remember the first time I made this black bean chili—its rich aroma filled my kitchen and instantly brought a sense of calm and comfort.
This recipe quickly became a favorite, not just because it’s delicious, but because it’s so easy to make and makes great leftovers. Whether I’m cooking for family or meal prepping for the week, it never disappoints.
- Hearty and filling without being heavy
- Loaded with protein and fiber from black beans
- Simple ingredients you likely already have
- Perfect for meal prep or a cozy dinner
- Customizable with your favorite toppings
Black Bean Chili
- Total Time: 40 minutes
- Yield: 6 1x
Description
A hearty, easy-to-make black bean chili that’s packed with flavor and perfect for cozy dinners or meal prep.
Ingredients
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and bell pepper; cook until softened, about 5 minutes.
Stir in garlic, chili powder, cumin, and smoked paprika; cook for 1 minute until fragrant.
Add black beans, diced tomatoes, and vegetable broth.
Bring to a simmer and cook for 20 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
FAQ
Can I make this chili vegan?
Yes! This recipe is naturally vegan, but double-check your broth to ensure it’s plant-based.
How long does the chili keep in the fridge?
Store it in an airtight container for up to 4 days. It also freezes well for up to 3 months.
If you’re craving something comforting and nourishing, this black bean chili is your new best friend. Save this recipe and enjoy it all season long.