Black Bean Chili

Black bean chili is a hearty and flavourful vegetarian dish that is perfect for a cozy night in. It is easy to make and can be customized to your liking. This recipe is a great base to start with, and you can add in your favourite toppings, such as avocado, sour cream, and cheese.


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • Salt and freshly ground black pepper, to taste


  1. Sauté the vegetables. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 minutes, or until softened.
  1. Add the spices. Stir in the garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using) and cook for 30 seconds, or until fragrant.
  1. Add the tomatoes and beans. Stir in the crushed tomatoes, black beans, kidney beans, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 30 minutes, or until thickened.
  1. Season and serve. Season the chili with salt and pepper to taste. Serve hot with your favorite toppings, such as avocado, sour cream, and cheese.


  • For a thicker chili, mash some of the beans with a fork before adding them to the pot.expand_more
  • You can also add other vegetables to this chili, such as corn, corn kernels, or chopped zucchini.
  • If you like your chili spicy, you can add a diced jalapeño pepper or a few dashes of hot sauce.
  • This chili can be stored in an airtight container in the refrigerator for up to 3 days.
  • Leftovers can be reheated on the stovetop or in the microwave.
See also  Tarragon Chicken Salad

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