Easy Black Bean Chili (Hearty, Healthy & Ready in 30 Minutes!)

When chilly evenings roll in or you need a comforting one-pot meal that’s both hearty and healthy, this Easy Black Bean Chili has your back. Packed with protein-rich black beans, vibrant vegetables, and bold Southwestern spices, this recipe delivers deep flavor without the need for meat or complicated steps.

This chili is the ultimate weeknight dinner: budget-friendly, wholesome, and made in a single pot. Whether you’re vegetarian, looking to cut back on meat, or just craving something cozy and flavorful, this recipe checks every box.

Why You’ll Love This Easy Black Bean Chili

• One-pot meal: Fewer dishes, faster cleanup.
• High in protein and fiber: Thanks to hearty black beans.
• Customizable: Add your favorite toppings, veggies, or spice levels.
• Meal prep friendly: Tastes even better the next day!
• Ready in 30 minutes: Perfect for busy nights.

Every bite is thick, smoky, and satisfying — comfort food that’s actually good for you.

Ingredients

For the Chili:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (28 oz) crushed or diced tomatoes
• 2 tablespoons tomato paste
• 1 ½ cups vegetable broth (or water)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper, to taste

For Serving:

• Chopped cilantro
• Shredded cheddar or vegan cheese
• Sour cream or Greek yogurt
• Lime wedges
• Crushed tortilla chips or cornbread on the side

Instructions

1. Sauté the aromatics.
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in garlic, bell pepper, and jalapeño; cook for another 2–3 minutes until softened.
2. Add spices and tomato paste.
   Stir in chili powder, cumin, paprika, and oregano. Cook for about 1 minute to bloom the spices — this releases their full aroma and flavor.
3. Add the beans and tomatoes.
   Add black beans, kidney beans, corn, crushed tomatoes, and tomato paste. Stir to combine. Pour in the vegetable broth, scraping the bottom of the pot to deglaze.
4. Simmer to thicken.
   Bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened and fragrant.
5. Adjust seasoning.
   Taste and season with salt, pepper, or extra chili powder as desired. For extra smoky flavor, stir in a few drops of liquid smoke or a pinch of chipotle powder.
6. Serve.
   Ladle into bowls and top with cheese, sour cream, cilantro, and a squeeze of lime. Serve hot with tortilla chips or warm cornbread.

Easy Black Bean Chili

A hearty, flavorful one-pot vegetarian chili made with black beans, tomatoes, and bold spices. Ready in 30 minutes and perfect for weeknight dinners or meal prep.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican-Inspired

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

Chili Base

• 2 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 bell pepper diced
• 1 jalapeño seeded and minced (optional)
• 2 cans black beans drained and rinsed
• 1 can kidney beans drained and rinsed
• 1 can corn kernels drained
• 1 can crushed tomatoes (28 oz)
• 2 tbsp tomato paste
• 1.5 cups vegetable broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp dried oregano
• salt and pepper to taste

Toppings

• chopped cilantro for garnish
• sour cream or Greek yogurt optional
• shredded cheese optional

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board

Method

 

1. Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes.
2. Add garlic, bell pepper, and jalapeño; cook until softened.
3. Stir in spices and tomato paste; cook 1 minute.
4. Add beans, corn, tomatoes, and broth. Stir well and bring to a simmer.
5. Reduce heat and simmer 15–20 minutes, stirring occasionally, until thickened.
6. Adjust seasoning and serve hot with desired toppings.

Notes

For extra flavor, use fire-roasted tomatoes or add a splash of lime juice before serving. Freezes well for up to 3 months.

Tips for Perfect Black Bean Chili

• Use fire-roasted tomatoes for a deeper, smoky base.
• Add more heat with cayenne or diced chipotle peppers.
• Make it creamy: Stir in a few tablespoons of cream cheese or coconut milk at the end.
• Want extra thickness? Mash a few beans in the pot and stir to thicken naturally.
• Batch cook: Double the recipe and freeze half for an instant meal later.

Variations

• Vegan Sweet Potato Chili: Add 1 cup of diced sweet potatoes before simmering.
• Beef or Turkey Option: Brown ½ pound of ground meat before adding the onions.
• High-protein Boost: Add quinoa or lentils for extra texture and nutrition.
• Smoky Chipotle Chili: Swap chili powder for chipotle in adobo sauce for extra depth.

Storage & Meal Prep

This chili is a meal prep favorite because it stores beautifully and tastes even better the next day.

• To store: Keep in airtight containers in the fridge for up to 5 days.
• To freeze: Let it cool completely, then store in freezer bags or containers for up to 3 months.
• To reheat: Thaw overnight and warm on the stove or in the microwave. Add a splash of broth if it thickens too much.

Serving Suggestions

• With bread: Serve alongside cornbread, crusty bread, or soft dinner rolls.
• As a topping: Spoon it over baked potatoes, rice, or nachos.
• For gatherings: Keep it warm in a slow cooker and set out a toppings bar — guests can customize their bowls!

Health Benefits

This Easy Black Bean Chili isn’t just comfort food — it’s packed with nutrients:

• Black beans: Provide plant-based protein, iron, and gut-friendly fiber.
• Tomatoes: Rich in antioxidants and vitamin C.
• Spices: Chili powder and cumin support metabolism and digestion.
• Olive oil: Adds healthy fats that make nutrients more absorbable.

Each serving is hearty enough to satisfy, yet balanced enough to keep you energized.

Fun Fact

Black beans — also known as turtle beans — have been a staple in Latin American cuisine for thousands of years. They’re not only delicious but incredibly versatile, appearing in everything from soups and stews to tacos and salads. Their ability to absorb spices makes them perfect for chili — every bite delivers bold, layered flavor.

Frequently Asked Questions

Can I use dry beans instead of canned?
Yes! Soak 1 ½ cups of dried black beans overnight, then cook until tender before adding to the recipe.

Can I make this in a slow cooker?
Absolutely. Add all ingredients to the slow cooker and cook on low for 6 hours or high for 3 hours.

How do I make it spicier?
Add jalapeños, chipotle powder, or hot sauce to taste.

Can I freeze leftovers?
Yes — this chili freezes beautifully. Just cool completely before freezing in portions.

The Bottom Line

This Easy Black Bean Chili is the kind of recipe that proves comfort food doesn’t have to be heavy. It’s nutritious, inexpensive, and absolutely packed with flavor. With pantry staples and simple spices, you can have a satisfying dinner on the table in under 30 minutes.

Perfect for family dinners, potlucks, or cozy nights in — this chili is guaranteed to become a household favorite.