This is the hearty, easy black bean chili recipe you need for a satisfying weeknight dinner. It is a simple, one-pot meal packed with smoky flavor, perfect for cozy evenings or meal prep.
Author:Cat
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
Scale
2 tablespoons olive oil
1 large yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (adjust for spice level)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black beans, undrained (for liquid)
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.
Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir constantly for 1 minute until the spices are fragrant.
Pour in the crushed tomatoes, rinsed black beans, undrained black beans, and vegetable broth. Stir well to combine all ingredients.
Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let the chili cook for at least 20 minutes, stirring occasionally. This allows the flavors to meld.
Season with salt and black pepper to taste. If you prefer a thicker chili, remove the lid for the last 10 minutes of cooking.
Serve your hearty black bean chili hot with your favorite toppings.
Notes
For a smoky flavor, use chipotle powder instead of cayenne pepper.
If you want a richer, meatier texture without adding meat, stir in 1 cup of cooked quinoa during the last 15 minutes of simmering.
This chili tastes even better the next day, making it excellent for lunch prep.