Smoky Black Bean Chili Recipe

Smoky Black Bean Chili Recipe

Cooking up a batch of this smoky black bean chili recipe on the weekend ensures a warm and comforting meal at your fingertips throughout the week.

Using Pantry Ingredients

I love this smoky black bean chili recipe for weekly meal planning. It comes together quickly with simple pantry ingredients, and is very versatile. You can use dry or canned black beans, and meat is an optional addition to the dish. If you have frozen corn on hand, it makes a great addition. Add smoked paprika (or another smoked dried chili powder) for incredible flavor, balance it with a spice mixture of sweet paprika, ground coriander, and earthy cumin. Adding cayenne pepper to your taste makes it as mild or as spicy as is desired. Gather your favorite chili toppings, and cozy up to a bowl of smoky black bean chili for an easy weeknight meal.

smoky black bean chili recipe, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Serving Suggestions

The smoky flavor of this black bean chili recipe is complemented terrifically by this Cabbage Salad with Sweet Poppyseed Dressing.

Smoky Black Bean Chili Recipe

Smoky Black Bean Chili Recipe

Smoky and sweet, satisfying and delicious, this Smoky Black Bean Chili makes a great weeknight dinner. It can also be made in the slow cooker. It freezes well.
5 from 6 votes
Print Pin Rate
Course: Main Course, Soups
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 370kcal
Author: Aliye Aydin


  • 1 cup dried black beans*
  • 2 Tablespoons extra virgin olive oil or unsalted butter
  • 1 pound ground beef, turkey, or chicken (optional)**
  • 1 teaspoon fine sea salt, divided
  • 1 large yellow onion, diced
  • 1 large bell pepper, red or green, diced
  • 3 cloves garlic, chopped
  • 1 Tablespoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon black pepper
  • 1 1/2 cups water
  • 1 15-oz. can diced tomatoes with chilies
  • 1 cup frozen corn (optional)
  • cilantro, as topping
  • scallions, as topping
  • shredded cheese, as topping
  • sour cream, as topping


  • Soak black beans overnight, covered with water. Drain.
  • If using ground beef, heat a soup pot over medium-high heat, and add olive oil when hot. Add ground beef, and cook, stirring occasionally. Add 1/4 teaspoon salt.
  • Once beef is no longer pink, turn down heat to medium and add onion, bell pepper, garlic, spices, and another 1/4 teaspoon salt. Cook for 10 minutes, stirring occasionally. 
  • Add soaked and drained black beans, water, and another 1/2 teaspoons salt. Stir to combine. Bring to a boil, turn heat to a simmer, and cover. Cook for 50-60 minutes, until black beans are soft. If chili starts to stick, add a little bit more water.
  • When beans are soft, add tomatoes and corn, if using, and simmer for another 10 minutes. Taste and adjust salt. Serve and garnish with your favorite toppings. 


*Canned black beans may be used in place of dry, use 2 15-oz. cans.
**If not using meat, substitute 1-2 cups frozen or fresh corn, or more beans.
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