Chili is seriously one of my favorite parts of the fall-winter season. It’s super easy to make, the leftovers are amazing, and it’s incredibly cozy and hearty. It’s basically all I want to eat from September to March. 😅 Gimme all the black beans all of the time! So if you’re looking for something to meal prep for the week or just something to keep you warm as the air outside gets colder, give this black bean chili a try!
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“I love this recipe and reach for it in the cold months when I need an easy comfort food. I am heavy handed on all of the spices and love how flexible this recipe is.”
AMY
easy weeknight Chili
Black beans are the star of this show. I actually used half the amount of ground meat as I do in my classic chili, which helps keeps this recipe very budget-friendly! I used tangy diced tomatoes with green chiles, which gives the chili a nice brightness. I paired that with a little more cumin than usual for a slightly earthy base, and then added some smoked paprika because that smoky flavor pairs really well with the black beans. Add your favorite toppings for a cozy weeknight dish!
Black Bean Chili
Servings 6 (about 1.3 cups each)Ingredients
- 1 Tbsp olive oil ($0.22)
- 1 yellow onion ($0.70)
- 4 cloves garlic ($0.16)
- 1/2 lb. ground beef ($2.49)
- 3 15oz. cans black beans, drained ($2.82)
- 1 10oz. can diced tomatoes with green chiles* ($1.06)
- 1 6oz. can tomato paste ($0.94)
- 1 Tbsp chili powder ($0.30)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp dried oregano ($0.05)
- ½ tsp salt ($0.04)
- 2 cups water ($0.00)
Instructions
- Dice the onion and mince the garlic. Add the onion and garlic to a large pot with the olive oil and cook over medium heat just until the onions are softened (2-3 minutes).
- Add the ground beef to the pot and continue to sauté until the beef is cooked through (5-7 minutes).
- Add the drained black beans, diced tomatoes (with juices), tomato paste, chili powder, cumin, smoked paprika, oregano, and water. Stir everything to combine.
- Place a lid on the chili and allow it to come up to a simmer. Let the chili simmer for about 15 minutes, stirring occasionally, to let the flavors blend and help the liquid thicken slightly.
- Taste the chili and add salt as needed (this will depend on the salt content of your canned goods. I added about ½ tsp). Serve with your favorite chili toppings and enjoy!
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Notes
Nutrition
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How to Make Black Bean Chili Step-by-Step Photos
Sauté onions and garlic: Begin by dicing one yellow onion and mincing four cloves of garlic. Sauté the onions and garlic with 1 Tbsp olive oil in a large pot over medium-low heat until softened (2-3 minutes).
Cook beef: Add ½ pound ground beef (or turkey) and continue to sauté until the meat is cooked through.
Add beans and spices: Add three 15oz. cans of black beans (drained), one 10oz. can of diced tomatoes with green chiles (with the juices), one 6oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and 2 cups of water.
Stir together: Stir all of the ingredients together until evenly combined. Turn the heat up to medium-high, place a lid on the pot, and allow the chili to come up to a boil. Once it comes up to a boil, give the chili a stir, replace the lid, and reduce the heat to medium-low.
Let the chili simmer over medium-low heat for about fifteen minutes, which will help blend the flavors and thicken the sauce. Give it a taste and add salt if needed. I added about ½ tsp. And that’s it! You’re DONE making dinner!
Add your favorite toppings and go to town! Or divide it up into single-serving portions and refrigerate for really easy ready-to-heat meals for the rest of the week.
Toppings for Chili
One of the reasons I love chili the most is all of the fun toppings you can add to your bowl. It’s a great opportunity to use up leftovers in your fridge or pantry, and it can just add tons of flavor, color, and texture to the meal! Here are some of my favorite toppings for black bean chili:
- Fresh or pickled jalapeños
- Diced red onion
- Avocado
- Sliced green onion
- Cilantro
- Crushed tortilla chips
- Sour cream
- Cheddar cheese
- Fresh lime juice
- Diced avocado
- Pico de gallo
How to store and reheat
Leftover chili tastes even better the next day! Store leftovers in the refrigerator for up to five days. To reheat, microwave in one-minute intervals, stirring between each, until heated through. You can also reheat chili on the stove over medium-low heat, stirring often. You may need to add a little water when reheating on the stovetop if it gets too thick.
To freeze, transfer to single-serving portions to make easy grab-and-go meals. Store for up to 3 months. Thaw overnight and reheat.
serving suggestions
This chili is a full meal in itself. Serve with a side of Jalapeño Cheddar Cornbread for a cozy weeknight meal!
I like my chili more meat forward so used 20oz pkg of ground bison (leaner than beef), 2 cans Rotel fire roasted tomatoes w/ green chilis, two 16oz cans Vons/Safeway Signature brand “black beans with spices, onion and garlic”. I always double garlic, just sayin’. This recipe is KILLER! E-A-S-Y!
Can I get a copy of the old version of the recipe? It was perfect.
Just sent it!
I made this last night and added a can of cowboy beans. It was delicious.
Could you send me the old recipe please? Thanks!
Just emailed it to you!
I love this recipe and reach for it in the cold months when I need an easy comfort food. I am heavy handed on all of the spices and love how flexible this recipe is.
Could you send me the old recipe? Thanks!
Just sent it to you!
I used to make this dish all the time, when it had a base of turkey, not beef: as an Irish lady living in cold, damp Dublin, it warmed the cockles of my heart. I’ll give this version a go, I guess, but I don’t know if it can beat the old version for ease and taste.
Hi Mary, I just emailed you the old recipe for you to keep. :)
This recipe rocks! But I’m also dying to try the old recipe. Would you mind sending it over to me as well? Thanks!
I just emailed it to you, Kat! :)
Please provide old recipe. Thank you
Sent!
A good foundation, but that’s about it. The recipe is very flawed in multiple ways.
1: Cook the ground beef first then remove it. Cooking it with the onions decreases contact with the heat, reducing the Maillard reaction.
2: Cook the onions for a few minutes before adding the garlic. Garlic burns quickly, so adding it later allows you to build up the flavor of the onions more.
3: I never made it the original way, but this recipe sounds very bland. This of course is up to personal preference, but I almost doubled the chili powder, tripled the other spices, and added 2 minced chipotle peppers in adobo sauce. You have to really try to over season a chili with this many black beans.
Please e-mail me a copy of the old recipe, it was a favorite. Thanks so much.
Just emailed you!
Hello,
Could I please get the old recipe?
Thank you!
Just emailed it! :)
Hi – will you please email me a copy of the old recipe? It was a household favorite! Thank you!
Just emailed it!
Please send the older version.
Just emailed it!
Could I get the old recipe? I’ve been making this chili since I found the recipe in 2018 and I prefer the old one.
Just emailed it to you! :)
Thanks a lot for sharing – such a hearty and spicy dish. I made up a vegan variation too 🌶💚 https://frauvirtin.com/vegan-chili-beans/
Can I make this in a crockpot instead of on the stove? (for a crowd)
Sure! I’d do high for four hours or low for 8 hours.