This Easy Black Bean Chili is a hearty chili packed with flavor and made with black beans as opposed to the classic pinto bean chili.
Cooking one-pot meals is something I love to do for dinners. Especially when you can make a large batch of something. With less to wash later, it makes whipping up a dinner much easier. Since winter calls for warm cozy comforting foods and chili seems to be a staple during this time of year for so many of us. I figured it was time to share my recipe for this Easy Black Bean Chili.
Chili is a great one to make because not only is it a one-pot meal but it that can be made in minutes or ahead of time if needed. There is also the bonus that you can pretty much alter it any way you like to suit your family’s taste.
This one has less to do with spiciness so it is a great one for kids however you can easily spice it up with an addition of a jalapẽno pepper or a dash of cayenne pepper. Although I have had many variations of chilis, this one is made with black beans instead of the classic pinto which I tend to prefer. It is delicious served on its own. But even better with a bit of cheese and sliced avocado. You can also easily make this one a vegetarian dish simply by omitting the ground beef.
Why I Love This Recipe
True enough that this recipe comes together quickly. The fact that it is a one-pot meal is well worth having on rotation during the school week. However, the flavor of this chili is what I love most about this recipe. When you can create a great meal from a few simple ingredients, it makes cooking so much less stressful.
There are times as a mom, that I run out of ideas of what to make. Or I find myself getting sick of soups during the rain season. But I still want a warm bowl of something. This Easy Black Bean Chili is a great one to throw into the mix. It is a hearty and satisfying meal that by adding the sliced avocado provides a freshness that is often missing in colder months.
What You Will Need To Make It
3 (15 oz) cans of black beans (or 6 cups of boiled dried beans)
1 tbsp chili powder
1 tbsp cumin
3 garlic cloves
1 (14.5 oz) can of diced or crushed tomatoes
1 tbsp dried Italian seasoning
2 small bell peppers ( any kind you like, I prefer 1 red and 1 yellow)
1 lb lean ground beef
1 small white onion
salt and pepper to taste
1 tbsp red vinegar or balsamic vinegar
1 tbsp olive oil
Heat a large pot or a dutch oven with olive oil and begin browning the ground beef. Dice the onions and bell peppers. Add them to the browning ground beef. Add the cumin, chili powder, Italian seasoning, salt, and pepper. Grate the garlic in or mince it well before adding. Add in the tomatoes and beans then finally the vinegar.
Cover and allow the mixture to simmer on low for about 30 minutes or until the flavors are well combined.
Serve alone or with shredded cheese and fresh avocado slices.
Canned Beans Vs. Dried
Normally for me, there is no debate. However, I do find having both in my pantry has its pluses and minuses. Dried beans as you might already know are much more cost-effective than canned. Boiling them yourself you can control their softness and add any seasonings as you like. Whereas canned they have added sodium and some have claimed to have a metallic taste to them. Something, I have not found myself.
Dried beans are healthier due to their no sodium content of them as they are a whole food in its basic form. Depending on the quality of canned beans you choose there might be preservatives and other ingredients added to the beans that you might like having in your food. Using canned is obviously the simpler route and is a great way to make a quick meal.
For me, they are somewhat of a “fast food” option for days I don’t have much time. If using canned I try finding brands that use good quality beans and have high standards for canning. Although I do realize that using dried is always best health-wise, it is not always the most convenient.
- You can sub out the canned beans for bagged boiled beans. Be sure to soak your black beans prior to using them and cook them according to package directions.
- If wanting to make a spicy black bean chili, you can add a pinch of cayenne pepper to the pot or cut up a jalapeno pepper.
- You can sub out ground turkey to keep your black bean chili on the lean side or leave it out altogether for a vegetarian-style chili.
- This recipe can be doubled.
Serving Suggestions for Easy Black Bean Chili
- This Easy Black Bean Chili is great plain but it is a little extra delicious adding in a few things.
- Add in sliced avocado, shredded cheese and even sour cream to top off your bowls of chili
- This Easy Black Bean Chili is served alongside a simple mixed green salad.
- Cornbread is always a great compliment to any chili.
- If cornbread is not your thing, try serving your chili with a homemade rustic style bread like this No Knead Artisan Bread.
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 1 lb lean ground beef
- 1 tbsp chili powder
- 1 tbsp dried Italian seasoning
- 3 cloves of garlic
- 1 tbsp cumin
- 3 (15 oz) cans of black beans
- 1 (14.5 oz) can crushed or diced tomatoes
- 1 tbsp red wine vinegar or balsamic vinegar
- salt and pepper to taste
- 1 tbsp olive oil
- 1 small white onion
- 2 small bell peppers (1 red and 1 yellow or use two of your favorite types)
- Heat a skillet with the olive oil and begin browning the ground beef.
- Dice the onions and bell peppers. Add them to the browning ground beef.
- Add the cumin, chili powder, Italian seasoning, salt and pepper.
- Grate the garlic in or mince it well before adding.
- Add in the tomatoes and beans then finally the vinegar.
- Cover and allow the mixture to simmer on low for about 30 minutes or until the flavors are well combined.
- Serve alone or with shredded cheese and fresh avocado
Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 148mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 19g
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