Black Bean Chili has always been one of those go-to comfort dishes for my family, especially on chilly nights when we crave something hearty but simple. I remember the first time I truly fell in love with chili. It wasn’t in my own kitchen, but during a road trip across the Southwestern U.S. with my best friend. We were driving through small towns, taking in the vast landscapes and dusty roads, when we stopped at a tiny diner that boasted the “best chili in the state.” Skeptical but hungry, we ordered two bowls of their famous chili, and it was a revelation. The rich, smoky flavors, the tender beef, and the hearty beans—it was the kind of meal that warms your soul as much as your stomach. Ever since then, I’ve been on a mission to recreate that magic at home, and this Black Bean Chili is my take on that unforgettable experience.
One of the things I love about this recipe is how quick and effortless it is. With just a handful of pantry staples and a few fresh ingredients, you can whip up a meal that feels like it’s been simmering for hours. The combination of spices—chili powder, cumin, and smoked paprika—brings depth, while the diced tomatoes with green chiles add just the right amount of heat and tang. And don’t get me started on the black beans; their creamy texture makes each bite so satisfying.
Over the years, I’ve adapted this recipe to fit different occasions. Sometimes, I’ll make it for a casual weeknight dinner, serving it with warm cornbread or over rice. Other times, I’ll bring it to potlucks, where it’s always a hit. My kids especially love to top theirs with shredded cheese and a dollop of sour cream, while my husband enjoys it with jalapeño slices and a side of tortilla chips. No matter how we serve it, this Black Bean Chili always brings us together around the table, reminding me of that spontaneous road trip and the joy of discovering new flavors along the way.
Making Black Bean Chili
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Ingredients
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1/2 lb ground beef
- 3 cans (15 oz each) black beans, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (6 oz) tomato paste
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 Tbsp olive oil
- 2 cups water
Directions
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for about 2-3 minutes until the onions become translucent and fragrant.
- Add the ground beef and cook, stirring occasionally, for 5-7 minutes, until fully browned and cooked through.
- Stir in the drained black beans, diced tomatoes with green chiles, tomato paste, chili powder, cumin, oregano, smoked paprika, and salt. Pour in the water and stir everything to combine well.
- Bring the mixture to a simmer, then cover the pot with a lid. Let it cook for 15 minutes, stirring occasionally, to allow the flavors to develop and the chili to thicken slightly.
- Taste the chili and adjust seasoning as needed. Serve warm with your preferred toppings such as shredded cheese, sour cream, or cilantro.
Storing Suggestion
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When reheating, add a little water or broth if needed to maintain the desired consistency.
Cooking Tips
If you want a spicier kick, feel free to add more chili powder or throw in some crushed red pepper flakes. To enhance the smokiness, you can increase the amount of smoked paprika or add a splash of liquid smoke.
Serving Suggestions
This chili pairs perfectly with toppings like shredded cheese, sour cream, avocado slices, or fresh cilantro. Serve it with cornbread, tortilla chips, or over a baked potato for a heartier meal.
Ingredient Substitutions
If you don’t have black beans, you can substitute them with pinto or kidney beans. For a vegetarian version, omit the ground beef and add more beans or tofu crumbles.
Seasonal Variations
In summer, you can add fresh corn kernels or diced zucchini to the chili for a touch of sweetness and texture. In the fall, try adding some roasted sweet potatoes or squash for a warm, comforting twist.
Allergen Information
This recipe contains no major allergens, but check your tomato paste and other canned goods to ensure they are free of additives. If needed, ground turkey can replace beef for those who avoid red meat.
FAQ:
Can I make this chili in a slow cooker?
Yes, you can prepare this chili in a slow cooker by browning the beef and onions first, then transferring all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How can I make this recipe vegetarian?
To make this chili vegetarian, simply omit the ground beef and add extra beans or tofu crumbles as a protein source. You can also add vegetables like bell peppers and carrots for added texture.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used in place of canned. Use about 2 cups of diced fresh tomatoes. You may need to add a bit more seasoning to balance the flavors.
What toppings go well with black bean chili?
Some popular toppings include shredded cheese, sour cream, diced avocado, chopped onions, jalapeños, and fresh cilantro. You can also serve it with a side of tortilla chips or cornbread.
How long does black bean chili last in the fridge?
Stored in an airtight container, black bean chili will last up to 4 days in the fridge. It can also be frozen for up to 3 months.
Can I add more vegetables to this recipe?
Absolutely! You can add vegetables like bell peppers, carrots, or corn to bulk up the chili. These additions can enhance both flavor and nutrition.
Black Bean Chili
Ingredients
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/2 lb ground beef
- 3 cans black beans drained (15 oz each)
- 1 can diced tomatoes with green chiles 10 oz
- 1 can tomato paste 6 oz
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 Tbsp olive oil
- 2 cups water
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until the onions are soft and fragrant.
- Add the ground beef to the pot and cook for 5-7 minutes, breaking it apart as it browns completely.
- Next, stir in the drained black beans, diced tomatoes with their juices, tomato paste, chili powder, cumin, smoked paprika, oregano, and water. Mix until well combined.
- Cover the pot with a lid and bring the chili to a simmer. Let it simmer for about 15 minutes, stirring occasionally, allowing the flavors to meld and the liquid to reduce slightly.
- After simmering, taste the chili and adjust the seasoning with more salt, if necessary. Serve with your favorite toppings and enjoy!
