This easy black bean chili recipe is fast and delicious! Load it up with your favorite toppings for a delicious 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. I've been working on a vegetarian chili, but I don't yet have one I've liked enough to post on here. 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. Yeah, I already miss football.
Black bean 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;
- Brown up the beef and discard excess fat;
- Add the garlic, tomato paste, and spices;
- Add the beans, diced tomatoes, chilis, red pepper, and beef broth.
- Simmer for at least 15 minutes.
- Season to taste & serve with your favorite toppings.
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.
Easy Black Bean Chili
This easy black bean chili recipe is fast and delicious! Load it up with your favorite toppings for a delicious family meal that makes great leftovers.
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.
Recipe 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.
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!