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Hearty and Smoky Black Bean Chili

Close-up of a small white bowl filled with thick, rich black bean chili, highlighted by sunlight.
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Make this easy, thick, and hearty black bean chili for a comforting weeknight dinner or simple meal prep. It is packed with smoky flavor and fiber.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained (optional, for extra heartiness)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar or maple syrup (optional, to balance acidity)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir constantly and cook for 1 minute until the spices are fragrant. This step builds deep, smoky flavor.
  3. Stir in the rinsed black beans, kidney beans (if using), crushed tomatoes, tomato sauce, and vegetable broth.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover partially, and let it cook for at least 30 minutes, stirring occasionally. For the best flavor, simmer for 1 hour.
  5. Taste the chili. Add salt, pepper, and brown sugar or maple syrup if you want to balance the acidity of the tomatoes.
  6. If you prefer a thicker chili, remove about 1 cup of the chili mixture, mash it with a fork or immersion blender, and stir it back into the pot.
  7. Serve hot with your favorite toppings. This recipe is excellent for meal prep.

Notes

  • For a crockpot version, combine all ingredients in the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • To make this a Beef and Black Bean Chili, brown 1 pound of ground beef before adding the onions and proceed with the recipe.
  • This chili freezes well, making it perfect for batch cooking.
  • Add 1 cup of frozen or fresh corn kernels during the last 15 minutes of simmering for extra sweetness and texture.

Nutrition

Find it online: https://flavorzine.com/black-bean-chili-recipe-hearty-smoky/