When chilly evenings call for something satisfying and wholesome, this black bean chili answers with a warm hug in a bowl.

I remember the first time I made this chili for a quiet weekend at home. As the pot simmered, the kitchen filled with the earthy aroma of cumin and smoked paprika mingling with the sweet scent of sautéed onions and bell peppers. The gentle bubbling was like a comforting invitation, promising a meal that would soothe the soul. When I finally ladled it into bowls, the deep, rich color and the flecks of fresh cilantro made it feel like a special occasion. My kids’ eyes lit up with each bite, their smiles saying everything about the cozy comfort this chili brings. It’s the kind of dish that disappears in minutes, leaving behind only the warmth and the happy memory of shared comfort.

Rich, smoky spices that fill your kitchen with warmth
Hearty black beans and fresh veggies for satisfying comfort
Simple to prepare and perfect for any day
A nourishing meal that’s as delicious as it is wholesome
Brightened with fresh lime and cilantro for a burst of flavor

If you’re looking for a meal that feels like a cozy embrace after a long day, this chili won’t disappoint.

Black Bean Chili

Print Recipe

A hearty and flavorful black bean chili packed with spices and vegetables, perfect for a comforting meal.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 55 minutes
Yield: 6 1x

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans black beans, drained and rinsed
1 cup vegetable broth
1 tablespoon tomato paste
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon lime juice
1/4 cup chopped fresh cilantro

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Instructions

Heat olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper to the pot and sauté for 5-7 minutes, until the vegetables are softened.
Add the minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, and cayenne pepper. Stir and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice, black beans, vegetable broth, and tomato paste. Stir to combine all ingredients.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Season the chili with salt and freshly ground black pepper to taste.
Remove the pot from heat and stir in the lime juice and chopped fresh cilantro.
Serve hot.

Q: Is this chili easy to make for busy weeknights?
Absolutely—just a bit of prep, then let it simmer while you relax or tackle other tasks.

Q: How long can leftovers be stored?
Keep them refrigerated up to 4 days or freeze for up to 3 months. Reheat gently to enjoy again.

Save this for your next potluck!