Black bean chili is one of those ultimate comfort foods that feels like a warm hug in a bowl. It’s so satisfying, healthy, and easy to whip up on any weeknight. Picture this: a hearty mix of black beans loaded with protein and fiber, vibrant veggies, and a medley of spices that dance on your taste buds. You really can’t go wrong! Whether you’re hosting friends for game day or just craving a cozy dinner at home, this Black Bean Chili Recipe is a perfect go-to. The best part? It’s vegan and gluten-free, catering to different diets and making it a favorite at any gathering. Plus, you can customize it to suit your palate! Let’s roll up our sleeves and create something delicious together!
Why This Recipe Works
Black bean chili is a comfort food staple that checks all the boxes for health, flavor, and simplicity. Packed with protein and fiber from black beans, and bursting with vibrant veggies, this recipe creates a hearty dish that’s both satisfying and nourishing. The combination of spices enhances the natural flavors, ensuring every spoonful is delicious.
Why You’ll Love This Black Bean Chili Recipe
This black bean chili recipe is not only easy to make but also customizable. Whether you’re hosting a game-day gathering or looking for a quick weeknight dinner, this recipe caters to all occasions. Plus, it’s vegan and gluten-free, making it a go-to for diverse diets. You’ll fall in love with its rich taste, and it’s sure to impress family and friends alike!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, finely minced
- 2 red bell peppers, diced
- 2 ears corn, kernels sliced off
- 2 teaspoons paprika
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 3 cups vegetable stock
- 1 (15 ounces) can fire-roasted diced tomatoes
- 3 (15 ounces) cans black beans, drained and rinsed
How to Make Black Bean Chili
Heat the Olive Oil
Begin your cooking adventure by heating the olive oil in a large stockpot over medium-high heat. Once the oil shimmers, toss in the diced onion. Sauté for about four minutes until the onion turns translucent, filling your kitchen with a lovely aroma.
Add the Garlic and Peppers
Next, add the minced garlic, diced red bell peppers, and corn to the pot. Stir everything together and let it simmer for another four minutes. Keep stirring often; you want those peppers to get nice and tender, adding their sweetness to the mix.
Incorporate Spices
Now comes the fun part—adding flavor! Sprinkle in the paprika, cumin, chili powder, and kosher salt. Stir these in for about 30 seconds to let the spices bloom, creating a fragrant base for your chili that will make your taste buds tingle.
Combine with Vegetable Stock and Beans
Pour in the vegetable stock alongside the fire-roasted diced tomatoes and the well-drained black beans. Give everything a good stir until it’s blended perfectly.
Bring to a Boil and Simmer
Cover the pot and bring your chili to a beautiful boil. Once it’s bubbling away, lower the heat to let it simmer for 30 minutes. Make sure to stir occasionally, so nothing sticks to the bottom of the pot.
Final Touches
After the initial simmer, take off the lid and continue cooking uncovered for another 10 minutes. This helps the chili thicken up a bit. Stir it occasionally, keeping an eye on the consistency—stop when it’s just right for you.
Serving Suggestions
Serve your black bean chili warm, garnished with fresh cilantro and slices of avocado. A squeeze of lime adds a refreshing touch! For a complete meal, consider pairing it with some crusty bread or over a bed of rice.
Tips for Success
- Use fresh vegetables for the best flavor and texture.
- Adjust chili powder according to your spice preference; a little goes a long way!
- Take your time with the simmering process—letting the flavors meld is key!
Variations
- Want a different texture? Add other legumes like kidney beans or pinto beans for extra richness.
- Tossing in more vegetables such as zucchini or carrots can enhance nutrition, too!
- For a smoky flavor, consider adding smoked paprika or chipotle powder for an exciting twist.
Storage Tips
If you have leftovers (which is often the case because this chili is so good!), store them in an airtight container in the fridge. It’ll keep for up to three days. You can also freeze the chili for three months; just remember to thaw and reheat when you’re ready for another delicious meal.
Pairing Ideas
Black bean chili pairs wonderfully with cornbread, fresh salads, or a tasty dollop of guacamole. Serving it alongside tortilla chips offers a delightful crunch that complements the chili perfectly!
FAQs
1. Can I make this chili ahead of time?
Yes! Black bean chili tastes even better the next day! Prep it ahead and store it in the fridge to let the flavors deepen.
2. Is this chili gluten-free?
Absolutely! This recipe is naturally gluten-free as it doesn’t use any wheat products.
3. How can I make it spicier?
If you like it hot, add more chili powder, or toss in jalapeños or other hot peppers for an extra kick.
4. Can I use dried beans instead of canned?
Yes, you can! Just remember that you’ll need to soak and cook the dried beans before adding them to your chili.
5. What toppings do you recommend?
Some favorites are avocado slices, dollops of sour cream, shredded cheese, or some fresh cilantro to finish it off!
Black bean chili is the perfect dish for any occasion. Whether it’s a cozy family dinner or a lively weekend gathering, its rich flavors and hearty ingredients make it something worth sharing. Feel free to get creative by swapping out ingredients to match your taste. Enjoy every spoonful, and happy cooking!
Print
Black Bean Chili
This Black Bean Chili is the ultimate comfort food, boasting rich flavors, a simple preparation, and healthy ingredients. Perfect for weeknight dinners or gatherings!
- Total Time: 50 minutes
- Yield: Serves 6
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, finely minced
- 2 red bell peppers, diced
- 2 ears corn, kernels sliced off
- 2 teaspoons paprika
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 3 cups vegetable stock
- 1 (15 ounces) can fire-roasted diced tomatoes
- 3 (15 ounces) cans black beans, drained and rinsed
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add diced onion and sauté until translucent, about 4 minutes.
- Add minced garlic, diced red bell peppers, and corn; simmer for 4 minutes.
- Incorporate paprika, cumin, chili powder, and kosher salt, stirring for 30 seconds.
- Combine vegetable stock, fire-roasted tomatoes, and black beans; stir well.
- Bring to a boil, then simmer uncovered for 30 minutes, stirring occasionally.
- After simmering, cook for an additional 10 minutes uncovered to thicken.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh vegetables for enhanced flavor.
Adjust chili powder based on your spice tolerance.
Allow flavors to meld during the simmering process.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
