This easy black bean chili recipe is fast and delicious! Load it up with your favorite toppings for a tasty family meal that makes great leftovers.
I have quite a few chili recipes on my blog now! I wanted to work through the big ones, so now I have a quick beef chili, an Instant Pot beef chili, turkey sweet potato chili, Instant Pot turkey chili, white chicken chili, and an Instant Pot white chicken chili.
Whew. Any other chili suggestions for me?? Let me know!
Anyway, this black bean beef chili is fast enough to cook during the week, but it's also one of those dishes that would be great to simmer on the stove on a Sunday before the big game. It's great for meal prep/leftovers.
Ideas for chili toppings:
- Sour cream or plain Greek yogurt
- Tortilla strips
- Tomatoes
- Cheese (cheddar or Tex/Mex blend)
- Avocado
- Onions
- Cilantro
- Chopped jalapenos
- ...etc.
How to make black bean chili:
Sauté the onion in a soup pot, then add the beef and brown it (break it up with your spoon as you go along). Spoon out excess fat. Stir in the garlic, tomato paste, and spices, followed by the beans, tomatoes, chilis, red bell pepper, and beef broth. I suggest simmering it for at least 15 minutes. Top bowls as desired and enjoy!
It's simple, filling, and delicious!
Pro tip: if you want to give this chili some kick, add some cayenne pepper or use spicy green chilis.
You may also like my easy black bean soup.
Will you make this easy black bean chili? Questions? Let me know in the comments below.
Easy Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic minced
- 2 heaping tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15 fluid ounce) cans black beans drained
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 1 (4 fluid ounce) can mild green chilis with juices
- 1/2 red bell pepper chopped
- 1 cup beef broth
- Salt & pepper to taste
Toppings (optional, to taste):
- Sour cream or Greek yogurt
- Avocado chopped
- Tortilla strips
- Scallions chopped
- Tex-Mex cheese blend
Instructions
- In a large pot, add the oil and onion and sauté for 5 minutes.
- Add the ground beef and cook it until it's browned, breaking it up with your spoon as you go along.
- Spoon out and discard the excess beef fat.
- Stir in the garlic, tomato paste, chili powder, cumin, and smoked paprika.
- Add the beans, diced tomatoes, chilis, red pepper, and beef broth. Give it a good stir.
- Increase the heat and bring the chili to a gentle boil, then reduce the heat so it's nicely simmering for 15 minutes or so, giving it the occasional stir. You can definitely simmer it longer, but I recommend at least 15 minutes.
- Season with salt & pepper as needed. Serve and top bowls as desired.
Notes
- Serves 4-6.
- Want to make this chili spicy? Add a 1/2 teaspoon of cayenne pepper.
- Anything from 1 to 1.5 pounds ground beef will work fine.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Laura S says
Chili is a regular at our house. I normally use a seasoning packet. This is delicious. I’ll be using my chili game going forward! Loaded it up with toppings. Looking forward to eating the leftovers!
Natasha says
I'm so happy you tried this recipe, Laura!! Thank you!
Jill says
This looks like the perfect combo of all the essentials for an amazing chili! The only other thing I usually like in chili is beer - do you think I could substitute the beef broth for a beer and just throw in a beef bouillon cube to still get the flavor without affecting fluid volume?
Natasha says
I think that should work just fine! You can always cook it down a bit more if it seems like there's too much liquid... and if there's not enough, just add a little water. Let me know how it goes! 🙂
Marla Munding says
Made this tonight and there were no leftovers! Just wondering if anyone has ever added corn to make it really southwest!?
Natasha says
I'm so happy you liked it! I think corn would go great in here.
Kim S says
Delicious! I made it for dinner on a cold winter day.... it was perfect! I can’t believe that I ever used to make chili without cumin!
Natasha says
Wonderful!! I'm so glad you enjoyed it. I think cumin is definitely underrated... happy you had a chance to try it out in chili. 🙂
Whitney Newsome says
Looks delicious!. Can't wait to make. I am new to your blog. So far love the recipes. Can't wait to make them all.
Natasha says
Thanks so much, Whitney! Let me know how they go 🙂
Michael says
This chilli is one of the best i have ever made 😋😍 and don’t forget the recommended sides/toppings 👍
Natasha says
Yay!! That's so good to hear. Thanks for letting me know!
chiranshi says
Thanku so much sharing this recipe because it's great idea for both lunch and dinner.
I can't wait to catch up with all your ‘Recipe’!!
Natasha says
Hope you love it! 🙂
Leigh Ann says
We love chili, and I love this idea of a meatless version too! Looks so good!
Matt Robinson says
It’s 7am but I want this for breakfast. Looks amazing!
Natasha says
Thanks Matt!!
BTP says
This looks delicious. For chili, I use texturized vegetable protein instead of ground beef. It’s not truly a vegetarian chili because I use beef broth but vegetable broth can be substituted. I prefer TVP because in chili it’s almost indistinguishable from hamburger, it’s cheaper and any possibility of fat or gristle is eliminated.
Natasha says
That's a good idea! Can't say I've tried it before.
Mary Ann | The Beach House Kitchen says
That's one delicious bowl of comfort Natasha! We LOVE chili, so I can't wait to try your recipe!
Natasha says
Thanks so much Mary Ann! Hope you and Tom enjoy the recipe 🙂
Jennifer @ Show Me the Yummy says
Chili is just the best comfort food!
Natasha says
Totally! Thank you!