I’ve been making this simple black bean chili recipe for years, and it’s become a staple in our household. It’s a classic dish that never fails to impress, and the best part is that it’s incredibly easy to prepare.
The first time I made it, I was amazed at how quickly it came together – it’s a one-pot wonder that requires minimal effort but yields maximum flavor. My kids love it when I serve it over rice or with some crusty bread on the side, and my husband appreciates how healthy and filling it is.
This recipe is perfect for a quick weeknight dinner or for a weekend gathering with friends and family. It’s also an excellent option for meal prep, as it keeps well in the fridge for several days and can be reheated with ease.
Plus, it’s packed with nutrients from the black beans, onions, and bell peppers. This chili has become a favorite in our home, and I’m confident it will become one in yours too.
Simple Black Bean Chili
4.7 from 1931 votes
This easy black bean chili is a hearty and flavorful one-pot meal. It comes together quickly with pantry staples like canned beans, tomatoes, and spices.
For a spicier chili, add a minced jalapeno with the bell pepper or increase the chili powder. This chili keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
Watch Video Of How Simple Black Bean Chili Works
This simple black bean chili is a recipe I come back to again and again because it is so easy and reliable. It works for a quick weeknight dinner a casual game day gathering or even a potluck with friends. The ingredients are affordable and the results are always satisfying.
I love that I can make a big pot and have leftovers ready for the next day. To store it let the chili cool completely then put it in an airtight container and keep it in the fridge for up to five days. To reheat just warm it on the stove over medium low heat stirring now and then.
You can also freeze it in portion sized containers for up to three months. Serve it with your favorite toppings like cheese avocado or a spoonful of sour cream. It is a meal that brings everyone to the table without any fuss.
❓ Frequently Asked Questions About Black Bean Chili
Q: What type of chili peppers should I use?
A: You can use either fresh or dried chili peppers for this recipe. If using fresh, make sure to chop them finely before adding to the pot. If using dried, rehydrate them by soaking them in hot water before adding to the pot.
Q: Can I make this recipe vegetarian by substituting the ground beef with another protein source?
A: Yes, you can make this recipe vegetarian by substituting the ground beef with another protein source such as cooked lentils or textured vegetable protein (TVP). Simply omit the ground beef from the recipe and add your chosen protein source along with the other ingredients.
Q: How do I store leftover chili?
A: To store leftover chili, let it cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 6 months.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by substituting the tomato paste with a gluten-free alternative such as gluten-free tomato sauce or by omitting the tomato paste altogether.
Q: How do I reheat leftover chili?
A: To reheat leftover chili, simply heat it over low heat until warmed through. You can also reheat in the microwave or oven until hot.
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