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Black Bean Chili Recipe

Black Bean Chili

iamwinfred
This hearty Black Bean Chili is a vegetarian powerhouse packed with smoky, earthy southwestern spices and a surprising hint of cinnamon that sets it apart from every other chili you've tried. With 15 grams of plant-based protein per serving and a rich, deeply layered flavor that develops in under 40 minutes, it's the kind of meatless meal that even devoted carnivores request by name.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 285 kcal

Equipment

  • Large pot or Dutch oven At least 5 quarts capacity
  • Wooden spoon For stirring
  • Sharp knife
  • Cutting board
  • Can opener
  • Measuring spoons
  • Measuring cups
  • Colander For draining and rinsing beans
  • Citrus juicer (optional) Makes squeezing lime juice easier
  • Potato masher (optional) For mashing some beans to create a creamier texture

Ingredients
  

  • 3 cans black beans 15 oz each, drained and rinsed
  • 1 large onion diced into roughly 1/4-inch pieces
  • 1 red bell pepper diced, seeds and white membranes removed
  • 1 yellow bell pepper diced, seeds and white membranes removed
  • 4 cloves garlic minced finely or pressed
  • 1 can diced tomatoes 28 oz, do not drain
  • 1 cup corn kernels fresh or frozen; about 150g
  • 2 cups vegetable broth 480ml; or made from vegetable base concentrate
  • 2 tbsp olive oil

Spices

  • 2 tbsp chili powder use good quality with minimal fillers
  • 1 tbsp cumin
  • 1 tsp smoked paprika smoked preferred over regular
  • 1 tsp oregano
  • 1/2 tsp cinnamon the secret ingredient — adds subtle warmth
  • salt to taste; about 1 tsp recommended
  • black pepper to taste; about 1/2 tsp recommended

To Finish

  • 1 lime juiced; about 2 tbsp juice

Optional Toppings

  • shredded cheddar cheese optional topping
  • sour cream optional topping
  • diced avocado optional topping
  • fresh cilantro chopped, optional topping
  • sliced jalapeños optional topping
  • crushed tortilla chips optional topping for crunch
  • diced red onion optional topping
  • hot sauce optional, for extra heat

Instructions
 

  • Dice the onion and both bell peppers into roughly 1/4-inch pieces, mince the garlic finely, and drain and rinse all three cans of black beans in a colander under cold water. If using frozen corn, measure out 1 cup and set aside.
  • Heat olive oil in a large pot over medium heat until shimmering, then add the onion and cook for 5 minutes until translucent. Add the bell peppers and cook 3–4 minutes more, then stir in the garlic for 30–60 seconds until fragrant.
  • Add the chili powder, cumin, smoked paprika, oregano, and cinnamon directly to the vegetables and stir constantly for 1 minute until the spices are fragrant, evenly coating the vegetables, and any raw spice smell has cooked off.
  • Pour in the diced tomatoes (with their juices) and vegetable broth, scraping up any browned bits from the bottom, then stir in the black beans and corn. Bring to a boil over medium-high heat, about 5 minutes.
  • Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens. Season with salt and pepper to taste; simmer 5–10 minutes longer for a thicker consistency, or add broth for a brothier result.
  • Remove from heat, squeeze in the juice of one whole lime, and stir well to incorporate. Let the chili rest 5 minutes before serving with your choice of toppings.

Notes

  • Always rinse the beans: Draining and rinsing canned black beans removes excess sodium and the starchy liquid that can make your chili gummy rather than smooth.
  • Don't skip toasting the spices: Cooking the spices directly in the oil and vegetables for 1 minute before adding liquid removes raw spice flavor and builds a deeper, more complex taste.
  • Mash some beans for creaminess: About halfway through simmering, use a potato masher to crush roughly 1/4 of the beans against the side of the pot — this creates a naturally creamier texture without any added fat.
  • Add the lime at the end: Squeezing in lime juice off the heat keeps it bright and fresh; adding it too early cooks off the acidity that balances the earthiness of the beans.
  • Make it spicier: Add 1–2 minced chipotle peppers in adobo sauce, diced fresh jalapeños, or a pinch of cayenne pepper. Start small and taste as you go.
  • Slow cooker method: Sauté the vegetables and toast the spices on the stovetop first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
  • Tastes better the next day: Like most chilis, this one improves significantly after 24 hours in the fridge as the spices continue to meld — ideal for meal prep.
  • Storage: Refrigerate in an airtight container for up to 5 days, or freeze in portion-sized containers for up to 3 months. Reheat on the stovetop with a splash of broth to loosen.
  • Dried beans substitute: Use 1.5 cups dried black beans soaked overnight and cooked until tender in place of the three cans — the texture is excellent but adds significant prep time.
  • Boost the protein: Stir in cooked quinoa or crumbled tempeh along with the beans for even more plant-based protein per serving.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 48gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 620mgPotassium: 820mgFiber: 15gSugar: 8gVitamin A: 25IUVitamin C: 95mgCalcium: 8mgIron: 25mg
Keyword black bean chili, easy weeknight dinner, meatless chili, vegan chili, vegetarian chili
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