If you’re looking for a cozy, seriously satisfying meal that’s bursting with flavor yet delightfully simple to prepare, let me introduce you to The BEST Black Bean Chili! This vegetarian chili is hearty, healthy, and loaded with bold Tex-Mex spices, plenty of black beans, sweet peppers, and zingy lime. Whether it’s a weeknight dinner or a lazy Sunday meal, this recipe is a total crowd-pleaser that just gets better with time. Gather around the table for a chili that’s as nourishing as it is addictive—you’ll instantly see why it’s earned the title of The BEST Black Bean Chili!

The BEST Black Bean Chili! Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and some fresh produce, you’ll have everything you need for The BEST Black Bean Chili. Every ingredient here has a role, bringing out color, depth, and irresistible flavor in every bite!

Olive oil: Helps sauté the veggies so they’re tender and brings a silky mouthfeel to the chili.
Yellow onion: Provides a sweet, mellow base once cooked down and melds beautifully with all the spices.
Red bell pepper: Adds a pop of color and subtle sweetness to balance the smoky heat.
Garlic: Essential for an aromatic backbone—don’t skimp on it!
Jalapeño (optional): For those who like it spicy, this brings just the right amount of kick.
Chili powder: The star seasoning that gives The BEST Black Bean Chili its classic warmth.
Ground cumin: Adds an earthy, savory note that’s impossible to skip for authentic chili flavor.
Smoked paprika: Offers a deep smokiness that elevates the entire dish.
Dried oregano: Lends a herbaceous layer that keeps the chili interesting.
Cayenne pepper (optional): For heat seekers—adjust to your level of spice love!
Black beans: The hearty, fiber-packed star of the show that makes this chili so filling.
Diced tomatoes with juices: Adds a tangy depth and helps create a rich sauce.
Tomato sauce: Provides a silky texture and blends all the seasonings.
Vegetable broth: Helps everything simmer together and ensure the chili isn’t too thick.
Tomato paste: Concentrates the tomato flavor and thickens the chili beautifully.
Salt and black pepper: Simple seasonings to finish and heighten all those fabulous flavors.
Lime juice: Just a squeeze wakes up and brightens the entire pot right before serving.
Chopped fresh cilantro (for garnish): Offers freshness and a touch of color.
Toppings like shredded cheese, sour cream, or sliced avocado (optional): Perfect for making every bowl your own.

How to Make The BEST Black Bean Chili!

Step 1: Sauté Your Veggies

Start by heating the olive oil in a large pot over medium heat. Add your diced onion and red bell pepper, letting them mingle and soften for about 5 to 6 minutes. You want everything tender but not browned—the aroma will tell you when it’s just right! This base creates a sweet, slightly caramelized foundation for The BEST Black Bean Chili!

Step 2: Build the Flavor

Next, stir in your minced garlic and jalapeño. Let them sizzle for another minute just until their fragrance blooms. Then sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne if you’re a heat lover. Let these spices toast for 30 seconds—this quick step brings out deeper, warmer flavors that infuse the whole pot!

Step 3: Embrace the Beans and Tomatoes

Now comes the transformation: stir in your drained black beans, diced tomatoes (with their juices), tomato sauce, vegetable broth, and a dollop of tomato paste. Use your spoon to scrape up any bits from the bottom of the pot—these are packed with flavor and essential to the rich body of The BEST Black Bean Chili!

Step 4: Simmer to Perfection

Bring everything to a gentle boil, then lower the heat and let it all simmer uncovered for 20 to 25 minutes. This is when the magic happens—the flavors meld, the chili thickens, and the kitchen smells absolutely irresistible. Stir it once in a while so nothing sticks, and watch as it comes together into a cozy masterpiece.

Step 5: Finishing Touches

Once your chili has thickened and tastes harmonious, stir in the lime juice to brighten the flavors. Taste and adjust with a pinch more salt and black pepper if needed. Ladle into bowls, add plenty of fresh cilantro, and pile on your favorite toppings. Congratulations, you’ve just made The BEST Black Bean Chili!

How to Serve The BEST Black Bean Chili!

Garnishes

One of my favorite things about The BEST Black Bean Chili is how every bowl invites a little creativity. Sprinkle on a fistful of chopped fresh cilantro for a pop of green, add a swirl of tangy sour cream, or a handful of shredded cheese. Ripe avocado slices, diced onions, and even crunchy corn chips make perfect finishing touches—you really can’t go wrong.

Side Dishes

This chili’s robust flavors pair beautifully with a slab of buttery cornbread (my personal go-to) or a pile of warm tortilla chips for scooping. For an extra-filling meal, serve it over fluffy rice or spoon it next to a simple green salad to keep things fresh and vibrant.

Creative Ways to Present

Want to wow your friends? Try serving The BEST Black Bean Chili in bread bowls, or stuff it inside roasted bell peppers for a stunning twist. It’s also fantastic as a topping for nachos, a filling for burritos, or even spooned over baked potatoes. Chili night will never be boring again!

Make Ahead and Storage

Storing Leftovers

The BEST Black Bean Chili actually improves as it sits—the flavors deepen and the beans soak up all those yummy seasonings. Store leftovers in an airtight container in the fridge, and they’ll stay delicious for up to four days. Just be sure to cool to room temperature before tucking it away.

Freezing

If you want to stash some away for busy nights, you’re in luck! This chili freezes beautifully. Let it cool completely, then pack portions into freezer-safe containers or heavy-duty bags. It’ll keep perfectly for up to three months—just thaw overnight in the fridge before reheating.

Reheating

To bring The BEST Black Bean Chili back to life, simply warm it in a saucepan over medium heat, stirring occasionally until hot. If it’s thickened up in the fridge, just add a splash of water or broth. Microwave reheating also works—use a microwave-safe bowl, cover, and heat in one-minute bursts, stirring between each.

FAQs

Can I make The BEST Black Bean Chili in advance?

Absolutely! In fact, the flavors only deepen when made ahead of time. Make it the night before or even up to a few days in advance, then just reheat and serve—it’s a lifesaver for meal prep or hosting.

How can I make this chili spicier (or milder)?

To turn up the heat, include the jalapeño (with seeds for maximum impact) and a generous pinch of cayenne pepper. For a milder version, skip the jalapeño and cayenne altogether—the rest of the spices will still deliver tons of flavor.

Can I add other veggies?

Definitely! Diced carrots, sweet potato, or corn are all wonderful additions if you want to bulk up your chili or use up fridge veggies. Just chop them small so they cook evenly with everything else.

How do I turn this into a vegan meal?

The recipe is naturally vegan as long as you skip any dairy-based toppings like cheese or sour cream. Load up on avocado, cilantro, and crunchy corn chips to keep things plant-based and flavorful!

What’s the best way to thicken the chili?

If you like your chili extra thick, mash a portion of the beans directly in the pot or let it simmer a little longer with the lid off. Tomato paste also does wonders for amplifying that hearty, stick-to-your-ribs texture.

Final Thoughts

I truly hope you’ll fall in love with The BEST Black Bean Chili as much as I have! It’s warming, nourishing, and just plain fun to eat. Gather your favorite toppings and dive in—this is one recipe you’ll come back to all year long!

The BEST Black Bean Chili! Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This recipe for the BEST Black Bean Chili is a hearty and flavorful dish perfect for a cozy meal. Packed with black beans, veggies, and spices, it’s a satisfying vegetarian option that’s easy to make and even better the next day!

Ingredients

Scale

For the chili:

1 tablespoon olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced (optional)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with juices
1 can (8 ounces) tomato sauce
1 cup vegetable broth
1 tablespoon tomato paste
Salt and black pepper, to taste
Juice of 1 lime
Chopped fresh cilantro, for garnish

For toppings (optional):

Shredded cheese
Sour cream
Sliced avocado

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil: In a large pot over medium heat, heat the olive oil.
Sauté vegetables: Add the onion and red bell pepper, sauté until softened. Stir in garlic and jalapeño.
Add spices: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper if using.
Add remaining ingredients: Stir in black beans, diced tomatoes, tomato sauce, vegetable broth, and tomato paste. Bring to a boil.
Simmer: Reduce heat and simmer uncovered for 20-25 minutes until thickened.
Season and serve: Season with salt and pepper, stir in lime juice. Serve garnished with cilantro and optional toppings.