Smoky Black Bean Chili Recipe
Smoky Black Bean Chili Recipe
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

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 or Instant Pot. It also freezes well.

Course: Main Course, Soups
Cuisine: American
Servings: 6
Calories: 370 kcal
Author: Aliye Aydin
Ingredients
  • 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
  • cilantro, as topping
  • scallions, as topping
  • shredded cheese, as topping
  • sour cream, as topping
Instructions
  1. Soak black beans overnight, covered with water. Drain.

  2. 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.

  3. Once beef is no longer pink, turn down heat to medium and add onion, bell pepper, garlic, and another 1/4 teaspoon salt. Cook for 10 minutes, stirring occasionally. 

  4. Add garlic, spices, and another 1/2 teaspoon of salt, and cook for 5 more minutes.

  5. Add soaked and drained black beans and water, 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.

  6. When beans are soft, add tomatoes, and simmer for another 10 minutes. Taste and adjust salt. Serve and garnish with your favorite toppings. 

Recipe Notes
*Canned black beans may be used in place of dry, use 2 15-oz. cans.

**If not using meat, add more beans, either 1/2 cup dried, or 1 15-oz. can.