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If you’re craving a hearty, flavorful, and wholesome meal, I have just the thing for you: this Black Bean Chili Recipe is a vibrant, comforting dish bursting with bold spices, sweet bell peppers, and tender black beans. Whether you’re a seasoned chili lover or just diving into the world of meatless meals, this recipe offers the perfect blend of smoky paprika, cumin, and chili powder that hits every note from spicy to savory. It’s incredibly easy to prepare and makes the coziest dinner that warms you from the inside out.
Ingredients You’ll Need
Gathering fresh, simple ingredients is all it takes to create this delicious Black Bean Chili Recipe. Each item plays an essential role whether it’s building rich flavor, adding satisfying texture, or bringing vibrant color to the dish.
- 1 tablespoon olive oil: For sautéing and adding a lovely richness that ties the vegetables together.
- 1 yellow onion, finely diced: Adds sweetness and depth when cooked until soft and translucent.
- 2 garlic cloves, finely minced: Provides a fragrant foundation that enhances the spices.
- 2 red bell peppers, diced: Bring a bright, crisp sweetness and a splash of color to the chili.
- 2 ears corn, kernels sliced off: Adds subtle sweetness and a fun, crunchy texture.
- 2 teaspoons paprika: Lends a smoky, warm flavor essential for that classic chili taste.
- 2 teaspoons cumin powder: Gives the chili its earthy undertone, grounding all the other ingredients.
- 1 teaspoon chili powder: Adds a bit of heat that wakes up your taste buds.
- 2 teaspoons kosher salt: Essential to enhance all the flavors and balance the dish.
- 3 cups vegetable stock: The flavorful base liquid that keeps this chili hearty and comforting.
- 1 (15 ounces) can fire-roasted diced tomatoes: Infuse a smoky, slightly charred tomato flavor.
- 3 (15 ounces) cans black beans, drained and rinsed: The star of the show, providing protein, fiber, and that creamy texture we all crave.
How to Make Black Bean Chili Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large stockpot over medium-high heat. Once shimmering, add the finely diced yellow onion. Sauté for about 4 minutes until the onion becomes soft and translucent. This step builds the fragrant, savory base your chili will rest on.
Step 2: Add Garlic, Peppers, and Corn
Next, toss in the minced garlic, diced red bell peppers, and fresh corn kernels. Cook together for roughly 4 more minutes, stirring often, until everything softens and the flavors start to mingle beautifully. This combination lends sweetness and a lovely contrast in texture.
Step 3: Spice It Up
Sprinkle in the paprika, cumin powder, chili powder, and kosher salt. Stir constantly for about 30 seconds to toast the spices just enough to unlock their bold, complex flavors. This short but crucial step intensifies the chili’s overall depth and aroma.
Step 4: Combine Liquids and Beans
Pour in the vegetable stock, fire-roasted diced tomatoes, and the rinsed black beans. Stir thoroughly to make sure every bit is combined, creating that perfect hearty base that sets this chili apart from the ordinary.
Step 5: Simmer Covered
Bring the pot to a boil, then reduce the heat and cover it with a lid. Let the chili simmer gently for 30 minutes. This slow cooking melds all the flavors, tenderizes the veggies, and softens the beans just right.
Step 6: Final Simmer Uncovered
Remove the lid and continue simmering for an extra 10 minutes, stirring occasionally. This helps the chili thicken to just the right consistency, concentrating the flavors even more.
Step 7: Ready to Serve
The chili is now ready to enjoy immediately, or you can refrigerate it for up to three days and reheat later. It keeps beautifully, making it perfect for a quick meal anytime.
How to Serve Black Bean Chili Recipe
Garnishes
Top your Black Bean Chili Recipe with fresh garnishes such as chopped cilantro, diced avocado, a dollop of sour cream, or shredded cheese. These add a fresh brightness and a creamy contrast that elevates every bite.
Side Dishes
Serve your chili alongside warm cornbread, fluffy rice, or even crispy tortilla chips for that perfect textural balance. These sides soak up the chili’s rich sauce and create a truly satisfying meal.
Creative Ways to Present
Try serving the chili in mini bread bowls or over baked sweet potatoes to switch things up. You can also use the chili as a filling for stuffed peppers or tacos, turning this classic recipe into a versatile superstar of your kitchen.
Make Ahead and Storage
Storing Leftovers
Place any leftover chili in an airtight container and refrigerate. It stays delicious for up to 3 days, making it an easy, nutritious lunch or dinner option to enjoy later in the week.
Freezing
This Black Bean Chili Recipe freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving some headspace for expansion. Frozen chili can last up to 3 months, perfect for busy days when you want a homemade meal fast.
Reheating
Reheat your chili gently on the stove over medium heat or in the microwave until piping hot throughout. Stir occasionally to ensure even heating and preserve its wonderful texture and flavors.
FAQs
Can I make this Black Bean Chili Recipe vegan?
Absolutely! This recipe is already vegan since it uses vegetable stock and no animal products. It’s a fantastic plant-based dish full of protein and flavor.
Can I substitute canned beans with dried beans?
Yes, but you’ll need to soak and cook dried black beans beforehand until tender. Using canned beans is a shortcut that saves time but feel free to prep dried beans if you prefer.
How spicy is this chili?
It has a mild to moderate heat thanks to chili powder. You can easily adjust the spice level by adding extra chili powder or a dash of cayenne pepper to suit your taste.
Can I add other vegetables?
Definitely! Feel free to toss in diced zucchini, carrots, or even mushrooms for extra nutrition and texture. Just add them during the sauté stage.
What is the best way to thicken the chili if it’s too watery?
Simmer the chili uncovered for a little longer until it reduces to your desired thickness. Alternatively, stirring in a small amount of cornmeal or masa harina can help thicken it up nicely.
Final Thoughts
I truly hope you enjoy making and savoring this Black Bean Chili Recipe as much as I do. It’s one of those comforting, go-to dishes that brings warmth, flavor, and a sense of home with every spoonful. Perfect for sharing with friends or cozying up on a chilly night. Give it a try—you’ll soon see why it’s one of my all-time favorites!
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Print
Black Bean Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty and flavorful Black Bean Chili is a perfect vegetarian meal packed with protein-rich black beans, vibrant vegetables, and a blend of warming spices. Easy to prepare and simmered to perfection, this chili makes for a nutritious and satisfying dish ideal for any day of the week.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, finely diced
- 2 garlic cloves, finely minced
- 2 red bell peppers, diced
- 2 ears corn, kernels sliced off
Spices and Seasonings
- 2 teaspoons paprika
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
Liquids and Canned Goods
- 1 tablespoon olive oil
- 3 cups vegetable stock
- 1 (15 ounces) can fire-roasted diced tomatoes
- 3 (15 ounces) cans black beans, drained and rinsed
Instructions
- Heat Oil and Sauté Onion: Heat the olive oil in a large stockpot over medium-high heat until hot. Add the finely diced onion and sauté for 4 minutes until translucent and soft.
- Add Garlic, Bell Pepper, and Corn: Add the minced garlic, diced red bell peppers, and corn kernels to the pot. Continue sautéing for another 4 minutes while stirring frequently to combine the flavors.
- Incorporate Spices: Sprinkle in the paprika, cumin powder, chili powder, and kosher salt. Stir constantly for 30 seconds to toast the spices and release their aromas.
- Add Stock, Tomatoes, and Beans: Pour in the vegetable stock, fire-roasted diced tomatoes, and the drained black beans. Stir thoroughly to mix all the ingredients evenly.
- Simmer Covered: Cover the pot and bring the chili to a boil. Once boiling, reduce the heat to a simmer and let it cook for 30 minutes, stirring occasionally to prevent sticking.
- Simmer Uncovered for Consistency: Remove the lid and continue simmering the chili for an additional 10 minutes uncovered, allowing it to thicken to your desired consistency. Stir occasionally.
- Serve or Store: Serve the chili immediately while hot. Alternatively, store it in the refrigerator for up to 3 days, perfect for meal prepping.
Notes
- For added heat, consider adding a pinch of cayenne pepper or chopped jalapeños.
- This recipe is fully vegetarian and can be made vegan by ensuring the vegetable stock is vegan-friendly.
- Leftovers taste even better the next day as flavors meld.
- Serve with toppings like avocado, sour cream, shredded cheese, or fresh cilantro if desired.
- Freezes well for up to 3 months when stored in airtight containers.
