This Black Bean Chili Recipe is perfect for an easy weeknight supper. This best chili recipe is full of delicious ingredients and on table in 30 minutes!
This Black Bean Chili is perfect for a weeknight supper. This is one of the best chili recipes and such a favorite because it’s so hearty – and so easy! And it doesn’t have to simmer all day long for it to be delicious! Serve with cornbread and your favorite toppings!
I don’t know about you, but that’s my kind of meal – especially when I’m in a rush during the week!
Don’t get me wrong, I love a slow cook chili that simmers and bubbles on the stove for the afternoon and slow cooker chili is absolutely a favorite.
But, let’s be real.
There are many days that our clock strikes 4 o’clock and I haven’t started anything for supper. These are the days that I love to pull out a recipe like this without missing a beat in flavor and taste. These are just the days for this easy chili recipe!
How to Make Black Bean Chili Recipe
It’s just a smart idea to have a good chili recipe like this one in your arsenal for such nights. Here’s how I make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this recipe, you’ll need:
- Bacon РI love the additional flavor the bacon gives this chili recipe. If you prefer, you can use one tablespoon of olive oil instead of the bacon. The bacon drippings (or olive oil) is used to saut̩ the onion and garlic to flavor the chili.
- Onion – You will want to dice your onion to add to the stock pot. As it sautes, it will release incredible flavor!
- Garlic – I like to chop my garlic for this recipe, but you can use a garlic press as well.
- Ground Beef – I prefer to use lean ground beef for this recipe so that I do not have to drain away drippings from the ground beef and lose all the flavor that has built up in my stock pot!
- Worcestershire Sauce – You can also use Coconut Aminos in place of Worcestershire sauce if you prefer.
- Seasonings – I use classic chili seasonings of ground Cumin, Chili Powder, and Oregano.
- Crushed Tomatoes – They are the perfect consistency for this hearty chili recipe!
- Black Beans – I love to drain and rinse my black beans before I add them to my chili. They add so much additional protein and fiber to this chili recipe!
- Your Favorite Toppings РThis is where you totally make it your own! Add sour cream, grated cheese, jalape̱os; you name it!
How to Make Weeknight Black Bean Chili
Saute. Add diced bacon (or olive oil, if you prefer) to a heavy-bottomed stock pot over medium heat. Cook until crispy, then add onions and garlic and cook until tender. Add ground beef to brown and cook until done.
Season. Add seasonings, tomatoes, and black beans. Reduce to a simmer and simmer for about 20 minutes.
Serve. Serve the cooked chili topped with sour cream and shredded cheese if you desire. I love this chili with some tortilla chips or my Southern Buttermilk Cornbread on the side. Delicious!
How to Store Black Bean Chili
Allow chili to cool completely. Store in an airtight container in the refrigerator for up to 5 days. Rewarm in a saucepan over medium heat or in the microwave.
Can You Freeze Chili?
I love that about this recipe. Allow the chili to cool completely, then store in airtight, freezer-safe container(s). Store in the freezer for up to 3 months. To rewarm, allow to thaw in the refrigerator overnight and then rewarm in a saucepan over medium heat or in the microwave.
Leftover Makeover Ideas
Frito Chili Pie – Use leftover chili to make this favorite chili pie!
Walking Tacos – Open individual bags of Fritos, add warmed chili and add sour cream and cheese. Perfect for tailgating, Halloween, and get-togethers (or just a fun family meal!)
Stuffed Potatoes – Baked potatoes or sweet potatoes, split open and then top them with this delicious chili. Allow everyone to add their favorite toppings!
Here’s my recipe for Weeknight Black Bean Chili. It’s a keeper!
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Easy Black Bean Chili Recipe
Ingredients
- 3 slices bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 pound ground beef
- 3 dashes Worcestershire sauce, or Coconut Aminos
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 (16-ounce) can crushed tomatoes
- 1 (16-ounce) can black beans, drained and rinsed
- sour cream
- grated cheddar cheese
Instructions
- Saute. Add diced bacon (or olive oil) to a heavy-bottomed stockpot over medium heat. Cook until crispy, then add in onions and garlic and cook until tender. Add ground beef and cook until done.
- Season. Add seasonings, tomatoes and black beans. Reduce to a simmer and allow to simmer for about 20 minutes.
- Serve. Serve with sour cream, grated cheddar cheese, or your favorite toppings, if desired.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Delicious. I did however change the recipe a little. I added 1 can of tomatoe sauce and doubled the amount of spices. So good, will definitely add this recipe to my list of regular meals.
This was delicious! So easy and simple to throw together with pantry staples. Toddlers, husband, and myself approved. This is my new go-to chili.
Thanks, Katie, I’m so happy everyone loved the chili.
This is the only chili I make because black beans are really the only beans I like. This recipe is so delicious. If you or your family are looking for a spicier chili (like my husband), you may need some additions to it but I love it as is. My husband usually just douses his bowl in hot sauce. Fantastic recipe!
Thanks so much, Emily.
A little disappointed I drained the beans, which would have added a richer flavor and deeper broth, otherwise very good.
Don, I always drain and rinse my black beans but if you prefer, you could use the can of beans as is without draining or rinsing them.
I’ve cooked homemade chili off and on for years and it always seemed to taste pretty good. But when I made chili using this recipe, “IT WAS THE BEST CHILI I EVER HAD!” I made a few minor additions, but I kept the recipe just “AS IS” and it was DEEEELICIOUS! I never smiled so much while eating a bowl of chili in my life! ThanQ! For this wonderful recipe! Danjo
Thank you, Danjo! I’m so happy you loved this chili.
1 can of tomato’s to this is not nearly enough!
I’m sorry this did not have enough tomatoes for you, Marcus. You can always add another can if you want but my family likes the ratio of the tomatoes to the black beans in this recipe.
Could I make this in the crockpot?
Ginnifer, this is a comment from Lindsey who has made this in a slow cooker: “This chili is honestly the best I’ve ever had! It also works in a slow cooker! I followed the recipe exactly, except instead of simmering in the stock pot for 30 mins, I put it on low in the slow cooker for 3 hours.”
Love this recipe! I did add a little tomato sauce. We had with tortilla chips. My family loved it!
So glad you love this chili, Patricia. Thanks xo
really good I made it yesterday, freeze up some for the winter stock, and gave some to my neighbor who really like it.
I did add some hot sauce, just a pinch or two or three…..all the best!
Really tasty and easy to make. We added some Tabasco, salt and pepper to add a little more spice and it was delicious. We’ll be making this again for sure.
Thanks, Katheryn. Don’t you love how easy it is to make?