This delicious black bean chili recipe will be your new family favorite! It's loaded with flavor and full of healthy ingredients.
This easy chili recipe is made from simmered black beans, tomatoes, corn, bell peppers, onion, vegetable stock, and lots of spices.
This recipe for black bean chili is easy to make and serves 6. It's a wonderful, warming bowl of soup - perfect for a chilly night.
It's one of my all-time favorite weeknight meal recipes because it only requires 15 minutes of real hands-on time and the rest of the time it just simmers.
This chili recipe uses canned black beans - so it's quicker than chilis using dried beans. This fantastic recipe is vegan, gluten-free, and dairy-free.
Ingredients
- Black Beans - I used canned beans for ease. Be sure to drain and rinse them! You can swap for pinto beans or kidney beans as well.
- Fire-Roasted Diced Tomatoes - using fire roasted tomatoes adds just a little heat and smokiness. You can use regular diced tomatoes as well!
- Vegetable Stock or Vegetable Broth - I like to use a bullion that can be dissolved in water.
- Red Bell Peppers - fresh bell pepper adds sweetness.
- Yellow Onion - cooked for several minutes in olive oil, onion serves as the base of the chili flavor.
- Sweet Corn - adds wonderful flavor and texture to the chili.
- Garlic Cloves - punchy allium flavor that's essential in chili.
- Spices - you'll use a combo of paprika, cumin, chili powder, and salt to season the chili. Check out my post of spices for chili for other ideas for seasoning your chili.
See the recipe card for quantities.
Instructions
Heat the olive oil in a large stockpot over medium-high heat. When hot, add the onion and sauté for 4 minutes.
Then add the garlic, bell pepper, corn and sauté for an additional 4 minutes, stirring often.
Add the spices and salt to the pot and stir constantly for 30 seconds.
Add the vegetable stock, tomatoes, and black beans to the pot and stir to combine.
Cover, bring to a boil, and then reduce to a simmer. Let the chili simmer for 30 minutes, covered, stirring occasionally.
Remove the lid and stir, let the chili simmer for an additional 10 minutes uncovered or until it reaches desired consistency.
Serve immediately or save in the refrigerator for up to 3 days.
Toppings for Chili
Some of my favorite toppings for chili include:
- Finely chopped red onions
- Chopped fresh cilantro
- Slice limes or fresh lime juice
- Sliced jalapeños
- Salsa
- Diced green onions
- Tortilla strips or chips
- Sour cream or plain Greek yogurt
- Diced cherry tomatoes
- Shredded or crumbled cheese (Colby Jack, Cheddar Cheese, Goat Cheese)
- Diced or sliced avocado
If you try this recipe, let me know! Connect on Instagram and share your photos or leave a rating below.
Black Bean Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 2 garlic cloves finely minced
- 2 red bell peppers diced
- 2 ears sweet corn kernels sliced off (or 1 can sweet corn)
- 2 teaspoons paprika
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 3 cups vegetable stock
- 1 can (15 ounces) fire-roasted diced tomatoes
- 3 cans (15 ounces each) black beans drained and rinsed
Instructions
- Heat the olive oil in a large stockpot over medium-high heat. When hot, add the onion and sauté for 4 minutes.
- Then add the garlic, bell pepper, and corn and sauté for an additional 4 minutes, stirring often.
- Add the spices and salt to the pot and stir constantly for 30 seconds.
- Add the vegetable stock, tomatoes, and black beans to the pot and stir to combine.
- Cover, bring to a boil, and then reduce to a simmer. Let the chili simmer for 30 minutes, covered, stirring occasionally.
- Remove the lid and stir, let the chili simmer for an additional 10 minutes uncovered or until it reaches desired consistency.
- Serve immediately or save in the refrigerator for up to 3 days.
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