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!
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! Serve with cornbread and your favorite toppings!
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!
How to Make Black Bean Chili Recipe
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.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this recipe, you’ll need:
- Bacon РI love the additional flavor the bacon gives this chili recipe. If you prefer, you can use one tablespoon of olive oil instead of the bacon. The bacon drippings (or olive oil) is used to saut̩ the onion and garlic to flavor the chili.
- Onion – You will want to dice your onion to add to the stock pot. As it sautes, it will release incredible flavor!
- Garlic – I like to chop my garlic for this recipe, but you can use a garlic press as well.
- Ground Beef – I prefer to use lean ground beef for this recipe so that I do not have to drain away drippings from the ground beef and lose all the flavor that has built up in my stock pot!
- Worcestershire Sauce – You can also use Coconut Aminos in place of Worcestershire sauce if you prefer.
- Seasonings – I use classic chili seasonings of ground Cumin, Chili Powder, and Oregano.
- Crushed Tomatoes – They are the perfect consistency for this hearty chili recipe!
- Black Beans – I love to drain and rinse my black beans before I add them to my chili. They add so much additional protein and fiber to this chili recipe!
- Your Favorite Toppings РThis is where you totally make it your own! Add sour cream, grated cheese, jalape̱os; you name it!
How to Make Weeknight Black Bean Chili
Saute. Add diced bacon (or olive oil, if you prefer) 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.
Season. Add seasonings, tomatoes, and black beans. Reduce to a simmer and simmer for about 20 minutes.
Serve. 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!
How to Store Black Bean Chili
Allow chili to cool completely. Store in an airtight container in the refrigerator for up to 5 days. Rewarm in a saucepan over medium heat or in the microwave.
Can You Freeze Chili?
I love that about this recipe. Allow the chili to cool completely, then store in airtight, freezer-safe container(s). Store in the freezer for up to 3 months. To rewarm, allow to thaw in the refrigerator overnight and then rewarm in a saucepan over medium heat or in the microwave.
Leftover Makeover Ideas
Frito Chili Pie – Use leftover chili to make this favorite chili pie!
Walking Tacos – Open individual bags of Fritos, add warmed chili and add sour cream and cheese. Perfect for tailgating, Halloween, and get-togethers (or just a fun family meal!)
Stuffed Potatoes – Baked potatoes or sweet potatoes, split open and then top them with this delicious chili. Allow everyone to add their favorite toppings!
Here’s my recipe for Weeknight Black Bean Chili. It’s a keeper!
Easy Black Bean Chili Recipe
Ingredients
- 3 slices bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 pound ground beef
- 3 dashes Worcestershire sauce, or Coconut Aminos
- 1 teaspoon ground 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
Instructions
- Saute. Add diced bacon (or olive oil) 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.
- Season. Add seasonings, tomatoes and black beans. Reduce to a simmer and allow to simmer for about 20 minutes.
- Serve. Serve with sour cream, grated cheddar cheese, or your favorite toppings, if desired.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
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.
Do you have a good recipe for vegetarian chili??
Chili that is ready in minutes? You continue to be a genius, Robyn! This looks so perfect for the rainy Wednesday I’m about to have…
One of our staples during the cold winters, great, great, comfort food.
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!
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.
Thanks!
Hi Misty,
I do not drain the black beans, so yes, you can just substitute with another liquid in place of it. I hope you enjoy it!
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
This sounds absolutely delicious! I love all the ingredients! Pinning to try!! THANK YOU!!
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!
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!
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.