This Black Bean Chili Recipe is perfect for an easy weeknight supper. This best chili recipe is full of delicious ingredients and on table in 30 minutes!

Black Bean Chili Recipe - Black Bean Chili is perfect for a quick-fix weeknight supper. Ready in 30 minutes, this chili is full of ground beef, black beans, and tons of flavor! //

Chili. It’s what’s for supper.

This Black Bean Chili is perfect for a weeknight supper. This is one of the best chili recipes and such a favorite because it’s so hearty – and so easy! And it doesn’t have to simmer all day long for it to be delicious!

I don’t know about you, but that’s my kind of meal – especially when I’m in a rush during the week!

Don’t get me wrong, I love a slow cook chili that simmers and bubbles on the stove for the afternoon and slow cooker chili is absolutely a favorite.

But, let’s be real.

There are many days that our clock strikes 4 o’clock and I haven’t started anything for supper. These are the days that I love to pull out a recipe like this without missing a beat in flavor and taste. These are just the days for this easy chili recipe!

Weeknight Black Bean Chili Recipe

Black Bean Chili Recipe - Black Bean Chili is perfect for a quick-fix weeknight supper. Ready in 30 minutes, this chili is full of ground beef, black beans, and tons of flavor! //

It’s just a smart idea to have a good chili recipe like this one in your arsenal for such nights. Here’s how I make it.

How to Make Weeknight Black Bean Chili

Add diced bacon to a heavy bottomed stock pot over medium heat. Cook until crispy, then add onions and garlic and cook until tender.

Add ground beef to brown and cook until done. Drain off any excess drippings, put cooked ingredients back in pot, then back on stove over medium heat.

Add seasonings, tomatoes, and black beans. Reduce to a simmer and simmer for about 20 minutes.

Serve the cooked chili topped with sour cream and shredded cheese if you desire. I love this chili with some tortilla chips or my Southern Buttermilk Cornbread on the side. Delicious!

Here’s my recipe for Weeknight Black Bean Chili. It’s a keeper!

Weeknight Black Bean Chili Recipe

Black Bean Chili Recipe – Black Bean Chili is perfect for a quick-fix weeknight supper. Ready in 30 minutes, this chili is full of ground beef, black beans, and tons of flavor!
4.8 from 25 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6
Course Main Course
Calories: 250kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 3 slices bacon diced
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 pound ground beef
  • 3 dashes Worcestershire sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 (16-ounce) can crushed tomatoes
  • 1 (16-ounce) can black beans drained and rinsed
  • sour cream
  • grated cheddar cheese


  • Add diced bacon to a heavy-bottomed stockpot over medium heat. Cook until crispy, then add in onions and garlic and cook until tender. Add ground beef and cook until done. Drain off any excess drippings and place ingredients back into the stockpot over medium heat.
  • Add seasonings, tomatoes and black beans. Reduce to a simmer and allow to simmer for about 20 minutes.
  • Serve with sour cream and grated cheddar cheese, if desired.


Nutrition Information

Calories: 250kcal | Carbohydrates: 2g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 135mg | Potassium: 271mg | Vitamin A: 100IU | Vitamin C: 1.8mg | Calcium: 24mg | Iron: 1.8mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

This Black Bean Chili recipe is perfect for a quick-fix weeknight supper. Ready in 30 minutes, this chili is full of ground beef, black beans, and tons of flavor! //

From the Add a Pinch recipe archives. Originally published 2012.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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79 Comments Leave a comment or review

  1. I made this tonight. I love that it was easy to make, didn’t take all day to cook and tasted great! Oh, and it made just the right amount. You know how sometimes when you make a batch of chili and it makes almost too much? Not this one. Thank you sharing.

  2. I made this for dinner tonight, and my family enjoyed it. It is very easy to put together. It has less tomato flavor than my crock pot chili, but is still very tasty.

  3. I made this for dinner tonight and it is delish! I added a bit of cayenne to bring a little heat, but other than that this recipe is perfect as is!

  4. Made this for my Church’s Super Bowl Chilli cookoff and I won Most Flavorful out of about 20 entries. This is a good mild chilli for kids and adults.

  5. This is a great recipe that shows that you don’t need lots of exotic ingredients to cook a great meal. Thank you for sharing it! In my case it needed some minor tweaking to get the proportions of the different ingredients right (European and American cans are not made equal), but then the result was very tasty. And it gets even better when you can spare the time to let it simmer half an hour longer.

  6. Made this tonight – delicious! Not expensive, super-fast and easy and SO GOOD. I did add 1 can of tomato sauce and upped the Chili Powder. I like it a little more soupy so the added tomato sauce fixed me right up.

  7. This chili is honestly the best I’ve ever had! It also works in a slow cooker! I followed the recipe exactly, except instead of simmering in the stock pot for 30 mins, I put it on low in the slow cooker for 3 hours. Being a busy college student this gives me time to clean up the kitchen and get some homework done before dinner! I hope this will work for other busy people as well! 🙂 Thank You for the amazing recipe!

  8. I tried this recipe last night and incorporated a couple of small changes to make this a vegetarian chili by omitting the bacon and using veggie crumbles in place of ground beef. This turned out to be a very delicious chili, and very easy to make. I will definitely keep this recipe in mind when its time to make some chili. Thanks for sharing!

  9. I’m wanting to try this recipe but wonder if you are supposed to keep the liquid in the black beans can or strain? I like to strain my cans of beans. If I do that, I guess I could add the liquid of tomato sauce or ketchup, I’m a Texan.


      1. I Strain my beans, never thought of catch-up because it has sugar in it I don’t put any bacon and mine nor oregano but I have made this four times and I love it .
        Pamela in Rancho Mirage California

  10. I just found and made this chili recipe today. I let it simmer on low for a few hours, and I didn’t have cumin or sour cream, however this recipe is to die for!!! My family loves it! I also whipped up a quick batch of supreme drop biscuits and put tummies are full and happy! Your Weeknight Black Bean Chili Recipe is going in my permanent recipe collection! Thank you for sharing!

  11. I just made this minus bacon and Worchestershire sauce, plus salt and pepper. Still came out pretty good but I’ll bet adding those 2 ingredients back would improve the flavor even more. I used diced instead of crushed tomatoes and found myself wanting the tomatoes to be reduced down more, but after about 20 min of simmering couldn’t hold back longer! Am letting the post-dinner remainder simmer down longer before freezing.

  12. thanks for this recipe, have been searching for different chili recipes with black beans and saw yours with the added bonus of bacon! Nice touch and perfect timing for me!

  13. Curious: why the bacon? Is it for the fat content? Not sure how I feel about the taste of bacon combined with cumin. Not saying I won’t try it, though. I’ve been seriously looking for a black bean chili recipe. This fits the bill – plus I need quick since I work all day and need a fast meal sometimes.

    And Oregano? never tried that in chili. I may also have to add a can of Rotel. 🙂

    1. Hi! The bacon adds an additional layer of flavor to the chili and the oregano does as well. We love it. If you’d rather not use the bacon, substitute olive oil in place of the bacon and you can up the other spices in place of the oregano, if you’d like as well! I hope you enjoy it! (And I know what you mean about needing fast meals!)

  14. It was cold and rainy last night, and I was in the mood for chili but alas! We had no kidney beans. I found this recipe and doubled the batch for my large family (8 at home). I was a little concerned about what the kids would think about the black beans, but I figured with bacon in it, then maybe they’d at least tolerate it. Wrong! They LOVED it, even my picky eaters. There were no left overs. Thanks for an easy, excellent recipe.

    1. Hi Mary-Claire –
      Chili is just the BEST on those cool, rainy nights, isn’t it?! And it’s a great feeling when the picky eaters in the family love what you cooked! I’m happy it worked for you and everyone enjoyed it! Thanks so much! xo

  15. Very tasty and I love that it’s “ready in no time”! I am used to waiting a day to develop flavor. This recipe changed my mind. I have to admit that I couldn’t resist a few shakes of my favorite smoky Chipotle seasoning, but there wasn’t a drop.of this chili left! Thanks for sharing!

  16. FYI: No one makes a 16bounce can of beans, tomatoes, or any other vegetable. 15? Yes. 14.5? Absolutely. Anyway, going to make this as the recipe seems sound and in a pinch, so I’ll let you know. BTW, I always make a recipe unadultered the first time I make it so I get a clear picture of what you’re thinking and I can give an honest review later.

  17. Ok, so I made this exactly as written. Not bad. It’s quick, simple, and uses minimal ingredients and can be easily modified to your tastes, such as adding in corn, chopped peppers, etc. Versatile. You don’t even really have to watch it that closely, so If you’re distracted by the chaos of children while cooking…

    Note that there’s no added salt, pepper, or added water or stock. It was salty enough on its own and the tomatoes lended just the right amount of sweetness. Likewise, the spices create their own complexity without being drowned out by salt and pepper. As long as you drain the fat, this is a pretty healthy dish.

    In conclusion, if you’re looking for something to do with that old can of black beans in your pantry, this is the dish to make. I made this in a 12 inch cast iron skillet and served over elbow pasta and grated cheddar over the top.

    1. Thanks for the review, Ben! I’m glad you liked it – and yes, I definitely don’t want to over-salt a dish…people’s tastes are so varied. It sounds amazing over elbow pasta with cheddar – YUM! Thanks again!

  18. I made this dish using 3 chopped jalapeno peppers to replace the sweet peppers (I like it hot).Served over hot white rice and it was the best! If you want something to warm you up on a cold autumn or winter evening, this will do the trick. Thanks!

  19. Only chili I make now. Love this recipe! Can never find a small can of crushed tomatoes though, so I have tried a few different alternatives and the Zesty Chili Style diced tomatoes is the absolute best with it. Just, yum!

  20. Yours looks amazing!
    Mine has no moisture or sauce to it. I put a whole fresh chilli in instead but it taste fine.
    I thought it maybe the 400gm tin of tomato & black beans, what do think?

  21. I loved how quickly this came together, but it didn’t have a lot of flavor. I added a tablespoon each of the spices instead of a teaspoon. I also added in salt, pepper, garlic salt, and taco seasoning. Those additions really helped.

  22. This turned out great. I added 1/8 tsp. of cayenne pepper to give it a boost of heat. Also needed to add a little salt to the ground beef as it was browning.

    Thanks for the recipe. 

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