Description
This Easy Black Bean Chili is hearty, healthy, and comes together in about 30 minutes. It’s vegetarian, beginner-friendly, and perfect for busy weeknights.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon red pepper flakes* (or 1 small jalapeño, chopped - optional, leave out for mild)
- 1 small white or yellow onion, finely diced
- 1 red bell pepper, seeded and chopped
- 1 carrot, shredded** (a box grater works great)
- 2-3 cloves garlic, pressed or minced
- 1 tablespoon chili powder (mild, medium, or hot—your choice)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 2 (14-ounce) cans diced tomatoes (with liquid)
- 2 (14-ounce) cans black beans, drained and rinsed
- 1 (14-ounce) can tomato sauce
- 2 cups vegetable broth (or filtered water)
- 3 teaspoons sea salt, divided, more to taste if needed
- Freshly ground black pepper, to taste
Optional Garnishes (pick 2-3):
Sour cream, plain Greek yogurt, shredded cheddar cheese, Mexican cheese blend, sliced avocado, fresh cilantro, crushed organic tortilla chips, finely chopped white onion, red onion, green onions, pico de gallo, salsa, pickled red onions, pickled jalapeños.
Instructions
- In a large pot, heat the olive oil over medium heat. Add red pepper flakes, diced onion, bell pepper, shredded carrot, and 1 teaspoon salt. Sauté for about 5 minutes, until the onion is soft and translucent.
- Stir in the garlic, cumin, paprika, and chili powder. Cook for another 2–3 minutes, until fragrant.
- Pour in the diced tomatoes with their liquid to deglaze the pan, scraping the bottom to lift any browned bits.
- Add the black beans, bell pepper, tomato sauce, and vegetable broth. Stir well to combine.
- Season with remaining salt and a few spins of black pepper.
- Bring to a simmer and cook for at least 15–25 minutes to let the flavors meld. The longer it simmers, the better it gets.
- Taste and adjust salt as needed before serving. Garnish and enjoy!
Notes
* To make this easy chili mild, omit the red pepper flakes
** I consider the shredded carrot optional in this recipe. It’s a great way to add fiber and nutrients, but the end result is still fantastic if you leave it out.
Health tip: I use canned beans here for convenience. Just be sure to drain and rinse them well—this reduces sodium and helps with digestion. If you’re concerned about BPA, look for cans with BPA-free liners, or use beans and tomatoes in boxes or glass jars when available. The benefits of beans and tomatoes far outweigh any concerns, so canned is still a great, healthy option.