Description
This Easy Black Bean Chili recipe is the perfect weeknight meal—hearty, healthy, and packed with plant-based protein. Made with black beans, tomatoes, bell peppers, and bold spices, this vegetarian chili is budget-friendly, one-pot, and ready in under 30 minutes. Ideal for meal prep, freezing, or feeding a hungry crowd.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 tablespoons tomato paste
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable broth
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the bell pepper and tomato paste. Stir to coat and cook for 2 to 3 minutes.
4. Pour in the crushed tomatoes, black beans, and vegetable broth. Add chili powder, cumin, paprika, salt, and pepper. Stir everything together.
5. Bring the chili to a simmer. Reduce heat and cook uncovered for 15 to 20 minutes, letting the flavors meld and the mixture thicken slightly.
6. Taste and adjust seasoning as needed. Serve hot with toppings like avocado, shredded cheese, sour cream, or lime wedges.
Notes
Use canned black beans for a fast option, but feel free to cook from scratch.
Customize the heat by adding cayenne pepper or hot sauce.
This chili gets better the next day—great for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 310
- Sugar: 6g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg