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Home » Dinner

The BEST Black Bean Chili!

Published: Dated: March 27, 2013 Modified: Last Modified: September 13, 2020 Christine Galvani 7 Comments This post may contain affiliate links ·

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Black bean chili is the ultimate comfort food.  How about an easy recipe with a few minutes prep time, naturally gluten-free and so delicious and hearty? 

This vegetarian black bean chili is great for game day, weeknight dinners and leftovers!  

Perfect with dairy-free sour cream, corn chips (or grain-free chips), chopped onions, tomatoes or your favorite chili toppings!  Serve this chili piping hot!

black bean chili in bowl with sour cream, chopped green onion and corn chips.

 

How To Make Black Bean Chili:

  1. Gather and measure the ingredients.  Chop the onion, mince the garlic, drain and rinse the black beans.

 

ingredients for black bean chili recipe on counter.

Step 2:  To a soup pot/stockpot/dutch oven add the olive oil and the chopped onions.  Cook on medium-low for about 5 minutes until onions are translucent and softened.

olive oil and chopped onions sauteing in a stock pot.

Step 3:  Add the garlic, spices (including salt), and cacao powder to the onion mixture, stir well and let cook for one minute.

 

spices for black bean chili recipe on plate with garlic press.

 

 

olive oil, chopped onions, garlic, and spices in stock pot.

 

Step 4:  add the fire-roasted tomatoes and honey to the stockpot and stir to combine.  Simmer on low for about 30 minutes.

tomatoes and honey added to stock pot.

Step 5:  add the black beans to the stockpot and stir well.  Let this cook for 5-7 minutes until beans are heated through.

black beans added to stock pot.

 

Step 6:  Serve the black bean chili in bowls with your favorite garnishes and toppings.  Store leftovers in an airtight container in the refrigerator.

black bean chili in stock pot heated.

Best Black Bean Sweet Potato Chili:

  • Add chopped sweet potato with the tomatoes and let simmer 30 minutes.  Cut the sweet potato into small cubes so it cooks through.

FAQ:

  • Can I use black beans instead of kidney beans in chili?  Yes, black beans are delicious in chili.
  • Do you drain black beans for chili?  Yes, I drain the black beans for this recipe, but you don't have to.
  • How can I thicken my chili?  To thicken, you can let the chili cook longer to absorb moisture.
  • What type of onion goes in chili?  If the recipe you're using does not name a specific onion, use a yellow onion as I have in this recipe.
  • How do you sweeten chili?  This recipe uses honey, but you could substitute coconut sugar.
  • Substitute 1/2 cup shredded carrots for the honey to make sugar-free.  Add the carrots at the same time as the tomatoes and let simmer 30 minutes.
  • How do you tone down too spicy chili?  The easiest way is to add more ingredients to lessen the intensity of spices.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
  • Make ahead: The recipe can be made ahead and then heated through when ready to serve.

Chili Toppings:

  • Sliced avocado or guacamole
  • Chopped lettuce
  • Tortilla chips
  • Salsa
  • Dairy-free sour cream
  • Chopped green onion
  • Diced tomatoes
  • Sliced hot peppers (jalapenos)
  • Chopped cilantro

Tip and Techniques:

  • Make a double batch for a large crowd or for leftovers.
  • Freezable
  • Black bean chili is an easy weeknight meal.
  • Chocolate and chili are a great combination thus the addition of cacao powder.  
  • For the vegan version, omit the honey and substitute coconut sugar or shredded carrots.

Chili Recipes:

  • Paleo Chili
  • Crockpot Turkey Chili
5 from 1 vote
black bean chili in bowl with sour cream, chopped green onions and corn chips.
Print
The BEST Black Bean Chili!
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Black bean chili is the perfect comfort food! This vegetarian chili is easy, naturally gluten-free and dairy-free! Tips for the best chili toppings!

Course: Chili
Cuisine: American
Servings: 8
Calories: 152 kcal
Author: Christine Galvani
Ingredients
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1/2 tablespoon cacao powder (may substitute cocoa powder or espresso powder)
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano leaves
  • 1 can diced roasted tomatoes
  • 2 tablespoons honey (for vegan and sugar-free, see recipe notes)
  • 2 clove garlic (minced)
  • 2 cans black beans (rinsed and drained)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • pinch of chipotle chili powder or chili powder
  • pinch of cinnamon
Instructions
  1. Gather and measure all the ingredients. Chop the onion, mince garlic, drain the black beans.

  2. Heat olive oil in a soup pot/dutch oven/stockpot. Add the chopped onions and cook on medium-low for about 5 minutes until onions are translucent and softened.

  3. Add the garlic and spices (including salt) and cook for one minute.

  4. Add the fire-roasted tomatoes and honey. Reduce heat to low, cover and simmer for about 30 minutes.

  5. Add the black beans and cook for about 5-7 minutes until beans are heated through.

  6. Serve immediately with toppings and garnishes of your choice. Store leftovers in an airtight container in the refrigerator. Makes delicious leftovers.

Recipe Notes

Best Black Bean Sweet Potato Chili:

  • Add chopped sweet potato with the tomatoes and let simmer 30 minutes.  Cut the sweet potato into small cubes so it cooks through.

FAQ:

  • Can I use black beans instead of kidney beans in chili?  Yes, black beans are delicious in chili.
  • Do you drain black beans for chili?  Yes, I drain the black beans for this recipe, but you don't have to.
  • How can I thicken my chili?  To thicken, you can let the chili cook longer to absorb moisture.
  • What type of onion goes in chili?  If the recipe you're using does not name a specific onion, use a yellow onion as I have in this recipe.
  • How do you sweeten chili?  This recipe uses honey, but you could substitute coconut sugar.
  • Substitute 1/2 cup shredded carrots for the honey to make sugar-free.  Add the carrots at the same time as the tomatoes and let simmer 30 minutes.
  • How do you tone down too spicy chili?  The easiest way is to add more ingredients to lessen the intensity of spices.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
  • Make ahead: The recipe can be made ahead and then heated through to serve.

Chili Toppings:

  • Sliced avocado or guacamole
  • Chopped lettuce
  • Tortilla chips
  • Salsa
  • Dairy-free sour cream
  • Chopped green onion
  • Diced tomatoes
  • Sliced hot peppers (jalapenos)
  • Chopped cilantro

Tip and Techniques:

  • Make a double batch for a large crowd or for leftovers.
  • Freezable
  • Black bean chili is an easy weeknight meal.
  • Chocolate and chili are a great combination thus the addition of cacao powder.  
  • For the vegan version, omit the honey and substitute coconut sugar or shredded carrots.

 

Nutrition Facts
The BEST Black Bean Chili!
Amount Per Serving
Calories 152 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 236mg10%
Potassium 261mg7%
Carbohydrates 24g8%
Fiber 6g24%
Sugar 6g7%
Protein 6g12%
Vitamin A 354IU7%
Vitamin C 2mg2%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from:  Black Bean and Espresso Chili

Resource: This One Ingredient Is The Secret To Better Chili

 

Originally published on March 27, 2013, and updated with a revised recipe and photos in January 2020.

 

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. KB says

    March 03, 2017 at 7:41 pm

    5 stars
    Delicious chili - needed around here to survive these cold winters

    Reply
    • Christine says

      March 04, 2017 at 1:42 pm

      Thanks! Yes, I agree!

      Reply
  2. Natalie says

    March 28, 2013 at 12:42 pm

    Chili is always such a comforting and warming meal. I like both veggie chili and meat but in all of my days of chili making I have never used espresso powder, but next time I will 🙂

    Reply
    • admin says

      March 29, 2013 at 8:42 am

      Hi Natalie,

      The espresso adds something special to the chili. I bet you love it!

      Christine

      Reply
  3. Kelly @ Hidden Fruits and Veggies says

    March 28, 2013 at 9:19 am

    I've never tried espresso or coffee in chili before, but this sounds AMAZING! I love chili and eat it whether its cold or hot outside.

    Reply
    • admin says

      March 29, 2013 at 8:44 am

      Hi Kelly,

      I had never added espresso to chili before, but it adds something special to the chili.

      Looking forward to making those cinnamon chip scones!

      Christine

      Reply

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Christine Galvani

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