Dinner

Black Bean Chili Recipe

ByHugo Harnd November 24, 2025November 24, 2025

Introduction

This black bean chili is a hearty, flavorful dish that’s perfect for a cozy meal. Packed with spices and vegetables, it comes together quickly and makes a satisfying vegetarian option for chilly days.

The image shows a large stainless steel pan filled with a cooked black bean stew. The stew contains layers of dark black beans mixed with diced translucent white onions and soft green bell peppers, scattered throughout. There are pieces of cooked red tomatoes adding spots of bright color. The stew looks thick and hearty with some liquid sauce surrounding the beans and vegetables. A wooden spoon rests inside the pan, partially covered with sauce and vegetables. To the side, a white bowl with black speckles sits on a white marbled surface next to a light beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

About 3 tablespoons of water (or more as needed), for sautéing
1 medium onion, chopped
2 medium garlic cloves, minced
1 small green bell pepper, seeded and finely diced
¾ of a (15-ounce) can of crushed tomatoes, in their juices
2 (15-ounce each) cans black beans, in their juices (do not drain)
4 ounces canned diced green chilies
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ teaspoon chili powder

Instructions

Step 1: Heat the water in a large pot. Add the chopped onion, minced garlic, and diced green bell pepper. Sauté over high heat, stirring often, for about 5 minutes or until the onion becomes translucent. Add more water as needed to prevent sticking.
Step 2: Stir in the crushed tomatoes with their juices, black beans along with their liquid, diced green chilies, and all the spices (cumin, cayenne, and chili powder). Bring to a simmer, stirring occasionally, and cook for about 15 minutes until the flavors are well blended.

Tips & Variations

For extra depth, add a teaspoon of smoked paprika or a splash of soy sauce to enhance the umami.
If you prefer a thicker chili, mash a few black beans while cooking or simmer uncovered until it reaches your desired consistency.
Serve with toppings like sour cream, shredded cheese, or chopped fresh cilantro for added freshness and flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the texture.

How to Serve

A white speckled bowl filled with a thick stew made of dark black beans, chopped green peppers, large pieces of translucent cooked onions, and chunks of red tomatoes mixed in a glossy, dark broth. A silver spoon is partially submerged on the right side inside the bowl. The bowl sits on a white marbled surface, next to a beige cloth on the bottom right and a white speckled dish with a white cup filled with a white liquid on the top right. The edge of a white pan filled with the same stew and a wooden spoon holding cooked onions and beans is visible on the top left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, sauté the vegetables first, then transfer all ingredients to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

Is this chili vegan?

Yes, this recipe is completely vegan, using no animal products and relying on spices and vegetables for rich flavor.