Easy Black Bean Chili Recipe
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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 – I 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 sauté 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 – This is where you totally make it your own! Add sour cream, grated cheese, jalapeños; 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.
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?
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!
I’m so glad to hear you enjoy this, Renee! It’s one of my favorite chili recipes too. Thanks so much! xo
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!
So glad you enjoyed this, John! It is one of our favorites -especially on a chilly day! Thanks so much!
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.
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!
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.
I hope you enjoy it, Ben! Thanks!
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!
Yay, Robin! I’m so glad you loved this chili! It truly is life-changing in the chili department at my house! xo
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.
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
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. 🙂
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!)
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!
I use salt pork in place of Bacon.
I made this tonight for dinner. I added in corn to have a veggie in the dish. Excellent!
I’m so glad you enjoyed it, Mandy! One of our weeknight staples! 🙂