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Black Bean Chili

This Black Bean Chili is easy to make in one pot and full of amazing flavors. It uses common ingredients like tomato sauce, bell pepper, diced tomatoes, corn and is naturally vegan. Budget friendly, filling, this will become a family favorite in no time.

Top view of the Black Bean Chili in the large saucepan.

Black beans are amazing: they are delicious, satisfying, filling, inexpensive, flavorful, versatile and great for many things.

Think for example of my Black Bean Soup or the Black Bean and Corn Salad

Ingredients needed for this Black Bean Chili collected in small bowls on a wooden board.

What makes this Black Bean Chili stand out

I use two cans of black beans and from one of them also the liquid, which creates an amazing texture.

Diced tomatoes and tomato sauce make a fantastic texture: smooth and chunky.

The seasoning: Friends, I can tell you this vegetarian chili is really flavorful: I add a mix of cumin, chili powder, smoked paprika, oregano and one surprising spice: cinnamon. Trust me, this it is amazing.

Step by step pictures will show you everything you need to know to make this Black Bean Chili always will turn out perfectly.

Showing how green bell pepper and onions are sauteed in a small saucepan, then spices are added.

What you need for this Black Bean Chili recipe

  • Black beans
  • Bean liquid reserved
  • Olive oil
  • Onions
  • Garlic
  • Bell pepper
  • Corn

 

  • Cumin
  • Smoked paprika
  • Chili powder
  • Cinnamon
  • Oregano
  • Tomato sauce
  • Diced tomatoes

Side by side view of the sauteed pepper and onion mixed with spices and after adding the tomato sauce.

How to make Black Bean Chili

In a pot, heat olive oil. When hot, add diced onions, garlic, and bell pepper and fry everything for 4 minutes. Season with cumin, cinnamon, oregano, chili powder, smoked paprika, and a pinch of salt and pepper.

Next, give the tomato sauce and diced tomatoes to the pot, followed by the corn and finally the black beans with the reserved liquid from one can. 

Let simmer for another 10 minute, then serve on plates or in bowls.

Leftovers will last for 5 days in the fridge. For freezing let the chili cool, transfer into a freezer bag or container. Keep it there for up to 3 months.

Side by side view of adding the corn and black beans to the large saucepan to make the Black Bean Chili.

Tips and tricks:

Don’t skip the reserved bean liquid because it will make all the difference and adds a wonderful flavor to this chili.

You can really easily double or triple the recipe as written, great for meal prep.

As variations of my Black Bean Chili, you can try using pickled juice, cacao powder, vinegar, brown sugar, carrots, celery, or jalapenos.

The Black Bean Chili is served in a large saucepan with some fresh cilantro on top.
Other chili recipes you will instantly love:

Collage of two pictures of the Black Bean Chili with recipe title text.

If you try this vegetarian Black Bean Chili, tag me on Instagram or Facebook, I’m happy to see your remakes.

Cheers, Florian.

The Black Bean Chili is served in a large saucepan with some fresh cilantro on top.

Black Bean Chili

Yield: 4
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes

This Black Bean Chili is easy to make in one pot and full of amazing flavors. It uses common ingredients like tomato sauce, bell pepper, diced tomatoes, corn and is naturally vegan. Budget friendly, filling, this will become a family favorite in no time.

Ingredients

  • 2 15 oz can black beans
  • bean liquid reserved from one can
  • 2 Tbsp Olive oil
  • 1/2 cup onions, diced
  • 4 cloves garlic, diced
  • 7 oz corn
  • 1 cup green bell pepper, diced
  • 14 oz diced tomatoes
  • 1 cup tomato sauce
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1/2 tsp oregano
  • salt, pepper to taste

Instructions

  1. In a pot, heat olive oil. When hot, add diced onions, garlic, and bell pepper and fry everything for 4 minutes. Season with cumin, cinnamon, oregano, chili powder, smoked paprika, and a pinch of salt and pepper.
  2. Next, give the tomato sauce and diced tomatoes to the pot, followed by the corn and finally the black beans with the reserved liquid from one can. 
  3. Let simmer for another 10 minute, then serve on plates or in bowls.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 304Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 440mgCarbohydrates: 33gFiber: 10gSugar: 5gProtein: 16g
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