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.
This healthy black bean chili recipe is made with only a few simple, pantry ingredients.
- Black Beans
- Fire-Roasted Diced Tomatoes
- Vegetable Stock or Vegetable Broth
- Red Bell Peppers
- Yellow Onion
- Sweet Corn
- Garlic Cloves
- Olive Oil
- Chili Powder
See the recipe card for quantities.
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
There are lots of great toppings for black bean chili. Here are some of our favorite toppings to try:
- Chopped fresh cilantro
- Slice limes or fresh lime juice
- Sliced jalapeños
- Diced green onions
- Tortilla strips
- Sour cream or plain Greek yogurt
- Diced cherry tomatoes
- Shredded or crumbled cheese (Colby Jack, Cheddar Cheese, Goat Cheese)
- Diced or sliced avocado
- Finely chopped red onions
Feel free to serve it with a side of tortilla chips for dipping or some steamed rice if you'd like a heartier meal.
Substitutions & Variations
- Spice Level - If you like a really spicy chili, then add another teaspoon of chili powder and one finely diced chipotle peppers in adobo sauce.
- Tomatoes - You don’t have to use fire-roasted tomatoes in this recipe )they add a nice depth of flavor), but regular diced tomatoes will work great!
- Beans - you can swap the black beans (all of them or just one or two cans of them) for pinto beans or kidney beans.
More Delicious Chili Recipes
If you like healthy, flavorful chili recipes, check out some of our other favorite easy recipes.
- The Ultimate Vegan Chili Recipe
- Slow Cooker Black Bean Chili
- Slow Cooker Turkey Pumpkin Chili
- Ground Chicken Chili
- Ground Turkey Chili
This recipe will keep for up to 5 days when stored in the refrigerator in an airtight container.
You can also save it for up to 6 months in the freezer when stored in a freezer-safe bag or container.
Tips for Making this Recipe
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Cooking Tips - Try to chop all your ingredients finely so you get every flavor in each bite!
Recommended Tools - I love making this recipe in a dutch oven, this is the one I used. I highly recommend this Lodge Enameled Dutch Oven.
Diet/Allergy Alternatives -
Alternate Cooking Methods -
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- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, finely minced
- 2 red bell peppers, diced
- 2 ears corn, kernels sliced off
- 2 teaspoons paprika
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 3 cups vegetable stock
- 1 (15 ounces) can fire-roasted diced tomatoes
- 3 (15 ounces) cans black beans, drained and rinsed
- 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.
Amount Per Serving: Calories: 205Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1325mgCarbohydrates: 36gFiber: 10gSugar: 9gProtein: 9g