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Simple Hearty Black Bean Chili

Close-up of a steaming bowl of rich, dark black bean chili with visible chunks of tomato.
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A straightforward and flavorful black bean chili recipe that is naturally vegetarian and suitable for quick weeknight meals or slow cooking.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained (optional for texture)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir constantly and cook for 1 minute until fragrant.
  3. Stir in the rinsed black beans, kidney beans (if using), diced tomatoes, tomato sauce, and vegetable broth.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. For deeper flavor, simmer for 45 minutes.
  5. Taste the chili and add salt and black pepper as needed.
  6. Serve hot with your favorite toppings.

Notes

  • For a vegan version, this recipe is complete as written. For a meat version, brown 1 pound of ground beef or turkey before adding the onions and peppers.
  • To make this a slow cooker chili, combine all ingredients in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • For meal prep, this chili freezes well for up to 3 months.

Nutrition

Find it online: https://tastytribune.com/black-bean-chili-simple-hearty-recipe/