Easy Black Bean Chili
Craving a hearty, satisfying meal that won’t break the bank? This black bean chili is your answer! Unlike traditional chili recipes that simmer for hours, this quick black bean chili delivers deep, rich flavor in just 30 minutes. The secret to this black bean chili’s incredible taste lies in its triple-tomato base – diced tomatoes, tomato paste, and zesty tomatoes with green chiles.
Whether you’re feeding a family or meal prepping for the week, this budget-friendly black bean chili recipe costs just about $2 per serving. Plus, this versatile black bean chili can be customized with various toppings and served multiple ways. The beauty of this black bean chili is that it tastes even better the next day, making it perfect for leftovers.
Easy Black Bean Chili
Equipment
- Large dutch oven
- Measuring cups & spoons
- Wooden spoon
- Cutting board
- Sharp knife
- Colander for washing beans
- Can opener
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1/2 pound ground beef 80/20
- 3 15-ounce cans black beans, drained
- 1 10-ounce can diced tomatoes with green chiles
- 1 6-ounce can tomato paste
- 2 cups water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
Optional Add-ins and Toppings
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro
- Lime wedges
- Jalapeños
- Corn chips
- Diced red onion
- Sliced green onions
- Hot sauce
- Mexican crema
- Crushed tortilla chips
Instructions
Base Preparation
- Dice onion and mince garlic.
- Heat olive oil in large pot over medium heat.
- Cook onion and garlic until softened (2-3 minutes).
Meat and Beans
- Add ground beef, cook until browned (5-7 minutes).
- Drain excess fat if desired.
- Add drained black beans.
- Stir in tomatoes and paste.
Seasoning and Simmering
- Add all spices and water.
- Bring to simmer, cover pot.
- Cook 15 minutes, stirring occasionally.
- Taste and adjust salt as needed.
Pro Tips
- Don't drain tomatoes - the juice adds flavor
- Rinse beans well to reduce sodium
- Use fresh garlic, not pre-minced
- Let chili rest 5 minutes before serving
- Reserve some beans to add at end for texture
- Toast spices in oil for deeper flavor
Troubleshooting
- Too thick: Add hot water or broth
- Too thin: Simmer uncovered
- Too mild: Add extra chili powder
- Too spicy: Add sour cream
- Bland taste: Add salt or lime juice
Storage Instructions
- Refrigerate up to 5 days
- Freeze up to 3 months
- Thaw overnight in refrigerator
- Reheat gently on stovetop
- Make-Ahead Options
- Prep vegetables day before
- Double batch for freezing
- Store toppings separately
- Keeps well for meal prep
Serving Suggestions
- Over rice
- With cornbread
- In baked potatoes
- Over corn chips for Frito pie
- In burritos
- As nachos topping
- Yields: 6 servings Serving Size: 1½ cups
- Note: For best results when reheating, add a splash of water or broth to maintain desired consistency.
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