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Easy Black Bean Chili

Craving a hearty, satisfying meal that won't break the bank? This black bean chili is your answer!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 6 Servings

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.