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A close-up, top-down shot of a bowl filled with rich, dark Easy Black Bean Chili, featuring chunks of vegetables and black beans, topped with a dollop of white sour cream (or vegan cream) and garnished with fresh green cilantro.

Easy Black Bean Chili

This Easy Black Bean Chili is hearty, flavorful, and perfect for a quick weeknight dinner. Made with simple ingredients and ready in under an hour.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 2 cans black beans drained and rinsed (15 oz each)
  • 1 can diced tomatoes 14 oz can
  • 1 cup vegetable broth
Seasonings
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt and pepper to taste

Equipment

  • Large Pot
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent.
  2. Add garlic and red bell pepper. Cook for another 2 minutes until softened.
  3. Add black beans, diced tomatoes, and vegetable broth. Stir to combine.
  4. Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
  5. Taste and adjust seasoning as needed. Serve hot with optional toppings like avocado, lime wedges, or cilantro.

Notes

For a thicker chili, mash some of the black beans with the back of your spoon while cooking. You can also add corn or diced zucchini for extra texture.