Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.