Last Updated on September 11, 2023
This black bean chili is the perfect solution for busy weeknights. It’s simple, flavorful, and customizable.
You can adjust the spiciness to your liking. Best of all, it’s made with budget-friendly pantry staples
Leftovers are also great for meal prep or quick lunches. You won’t regret adding this black bean chili recipe to your weekly lineup.
WEEKNIGHT BLACK BEAN CHILI RECIPE
We love vegan chili for busy weeknight dinners when we crave a delicious, protein-packed one-pot meal.
This Black Bean Chili Recipe is one of our favorite chili recipes, it’s easy to make, uses inexpensive everyday ingredients, and can be customized.
Forgot to mention, that leftovers taste even better! We often turn them into wraps or black bean burritos for lunch the next day.
Black beans in this recipe add creaminess and protein, while diced tomatoes bring acidity and tanginess.
Paprika gives the chili smoky heat, and cumin ties it all together with its earthy taste and aroma.
So next time you’re looking for a simple weeknight dinner, give this recipe a go – it’s sure to become one of your regular go-to staples!
Best Chili Recipe Ingredients
These are the key elements that will give your chili its classic smoky, spicy flavor and satisfying texture.
You’ll need the following ingredients:
- 4 cups /975g cooked black beans, drained (canned beans)
- 2 stalks /100g celery, diced
- 1 large /90g carrot, peeled and diced
- 1 medium /185g red onion, diced
- 3 cloves /15g garlic, minced
- 1 large /300g green bell pepper, diced
- 1 large /75g Jalapeño, minced
- 1 tbsp /15ml neutral oil
- 3 tbsp /42g tomato paste
- 4 cups /945ml vegetable broth
- 1 ½ tsp/3g smoked paprika
- 1 tsp/1g dried oregano
- 1 ½ tsp/3g ground cumin
- 1 tsp/2g ground coriander
- 1 tsp/6g coarse salt
- Add cayenne pepper if you like it spicy (*optional)
- Cooked rice or cornbread to serve
Once you have these ingredients, it’s time to get cooking! Follow our step by step on how to make a delicious easy black bean chili recipe.
HOW TO MAKE STEP BY STEP
1. Prepare the vegetables. Cut the celery and carrots into ½”/12mm slices or less. Dice the onion into ½”/12mm cubes. Finely mince the garlic.
2. Mince the Jalapeños. If you prefer less spice, leave out the seeds and ribs. Chop the bell pepper into 1”/25mm pieces.
3. Heat oil in a large pot over medium heat. Add onion and garlic, followed by celery and carrots. Cook, stirring regularly, for 5 minutes until the onion turns translucent.
4. Add the paprika, cumin, oregano, coriander, and minced jalapeno. Cook for 3 minutes, stirring regularly.
5. Add the tomato paste and vegetable broth, stirring vigorously to deglaze the pan bottom. Add rinsed beans and bell pepper.
6. Reduce heat and cook over medium-low simmer, stirring occasionally for about 1 hour until thickened. Stir in salt.
Taste and adjust salt and pepper as desired. Serve with cilantro lime rice or cornbread.
Stores well and is even better the next day when the flavors develop. Serve with your favorite chili toppings, if desired. Enjoy!
CAN YOU FREEZE CHILI
Yes! You can. Let it cool, then store it in an airtight container or freezer-safe baggie.
It’s a great way to save leftovers for future meals or meal prep. Here are the steps:
- Let it cool down to room temperature before freezing.
- Use an airtight container or zip-top bag to remove air.
- Label with date and contents.
It’ll keep in the freezer for up to 3 months.
Thaw overnight in the fridge, then reheat on the stovetop or in the microwave on low heat until the internal temperature reaches 158°F/ 70°C.
Note: However, the texture may change when frozen and thawed. Freezing causes starches to break down, making chili thinner than before.
Despite this, it’s still a great way to reduce food waste and save time during busy weekdays.
HOW TO SERVE BLACK BEAN CHILI
You can serve black bean chili with endless possibilities! Here are a few ideas on how to enjoy it:
- Stand-alone meal: Scoop it into a bowl and add your favorite toppings for a yummy, filling meal!
- On rice: Serve your chili over a bed of rice for a complete meal.
- With chips: Enjoy the flavorful sauce with some crispy tortilla chips.
- As tacos: Fill up taco shells with bean chili, vegan cheese, lettuce, and salsa.
- For quesadillas: Layer chili with vegan cheese between tortillas and grill to perfection.
- As dip: Blend chili until smooth, serve with veggies or crackers.
There are so many ways to enjoy a bowl of chili! Here are some side dishes you can serve with your black bean chili:
Here are some cook’s tips when cooking black bean chili:
- Use salt-reduced veggie stock, so you can have better control of sodium intake.
- Serve with avocado, vegan sour cream, vegan cheese, or chips – great for flavor & texture.
- Make a big batch & freeze portions – time & energy saving
- Adjust the heat level by adding more/less chili powder or some adobo sauce – to suit your taste!
Hope you like this black bean chili as we do!
More Mexican Recipes
- Tex Mex Paste (Hello Fresh Copycat)
- Whole Wheat Tortillas
- Vegan Chili
- Vegan Birria Tacos with Consommé
- Vegan Fajitas
- Cilantro Lime Rice
- Vegan Mexican Rice
- Sticky Corn Ribs
- Tomato Avocado Toast
- Best Marinated Tofu
Vegan Black Bean Chili
- 4 cup cooked black beans 975g, drained and rinsed canned beans
- 1 tbsp olive oil 15ml, for cooking
- 2 stalks celery 100g, finely diced
- 1 large carrot 90g, peeled and diced
- 1 medium red onion 185g, diced
- 3 clove garlic 15g, minced
- 1 large green bell pepper 300g, small diced
- 1 large Jalapeño pepper 75g, minced
- 3 tbsp tomato paste 42g
- 4 cup vegetable broth 945ml
- cooked rice
- Prepare the vegetables. Cut the celery and carrots into ½”/12mm slices or less. Dice the onion into ½”/12mm cubes. Finely mince the garlic.
- Mince the Jalapeños. If you prefer less spice, leave out the seeds and ribs. Chop the bell pepper into 1”/25mm pieces.
- Heat oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook and stirring regularly for 5 minutes until the onion turns translucent.
- Add the paprika, cumin, oregano, coriander, and minced jalapeno. Cook for 3 minutes, stirring regularly.
- Add the tomato paste and vegetable broth, stirring vigorously to deglaze the pan bottom. Add rinsed beans and bell pepper.
- Reduce heat and cook over medium-low simmer, stirring occasionally for about 1 hour until thickened. Add salt, taste and adjust salt and pepper as desired. Serve with rice or cornbread. Stores well and is even better the next day when the flavours develop. Serve with your favorite chili toppings, if desired. Enjoy!
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