Black Bean Chili Recipe: Quick and Flavorful Meal

Name: Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 cup diced yellow onion (¼" dice); 2 tablespoons minced garlic; 1 pound ground beef (80% lean); ¼ cup chili seasoning; 2 tablespoons tomato paste; 1 cup diced red bell pepper (¼" dice); 2 tablespoons minced jalapeno; 45 ounces canned black beans (rinsed and drained); 15 ounces canned crushed tomatoes; 14.5 ounces canned diced fire-roasted tomatoes; 2 cups unsalted beef broth (or stock); 1 tablespoon Worcestershire sauce

This hearty black bean chili recipe comes together in under an hour using canned beans and savory ground beef. It’s a flavor-packed meal perfect for busy weeknight dinners or game day gatherings.

Black bean chili in a white bowl served with sliced jalapeno, sour cream, and cheddar.

Jessica’s Recipe Science

Canned black beans hold their shape better because firming agents, such as calcium chloride, strengthen the skins.
Browning the ground beef triggers the Maillard reaction, creating rich, savory flavors and depth.
Blooming chili spices in hot oil releases fat-soluble flavor compounds, intensifying the seasoning.

Why It Works

This black bean chili is the kind of recipe I reach for when I want deep, slow-simmered flavor without spending all day in the kitchen. I use my homemade chili seasoning, which delivers bold, concentrated spices that instantly make the chili taste rich and well-developed. Cooking each ingredient in the correct order builds layers of flavor, so nothing tastes flat or rushed, even though the recipe comes together fast.

Using canned beans and tomatoes keeps prep simple, while ground beef adds extra protein and makes the chili hearty enough for a complete family meal. A 30-minute simmer gives the flavors time to meld and allows the liquid to reduce just enough for a thick, spoonable texture. It’s perfect for busy weeknights, game day, or meal prep.

Ingredients You’ll Need

List of ingredients with labels needed to make this black bean chili recipe at home.

Beef: I use 80% lean ground beef for the ideal balance of meat, flavor, and juiciness. Leaner types of ground beef can work, but they tend to cook up drier and chewier.
Oil: I use a fruity olive oil to sauté the vegetables and brown the meat, adding richness while helping carry and amplify the chili spices.
Chili Seasoning: My homemade chili seasoning brings bold, layered flavor with a blend of chili powder, cumin, coriander, salt, black pepper, garlic powder, smoked paprika, and chipotle chili powder. You’ll need ¼ cup for this recipe.
Vegetables: Diced onion and minced garlic create a savory, slightly sweet base. Red bell peppers add a crisp texture, and the earthiness pairs well with the smoky spices. Freshly minced jalapeños bring adjustable heat.
Tomatoes: A combination of tomato paste, crushed tomatoes, and diced fore-roasted tomatoes builds thickness, natural sweetness, acidity for brightness, and a chunky texture.
Beans: Black beans have a mild, slightly sweet, earthy flavor with a creamy interior that pairs well with bold chili spices without overpowering them. Canned black beans are convenient and hold their shape during simmering, preventing a mushy texture. They provide protein and fiber, making them a nutritious addition to the chili.
Liquids: Beef broth deepens the chili’s savory flavor, while Worcestershire sauce adds tangy umami for a more balanced, well-rounded finish.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This black bean chili recipe is easy to customize! Try these delicious options:

Protein: Try ground turkey, ground chicken, or ground pork. Make it vegetarian with crumbled tofu, seitan, tempeh, quinoa, or try my vegetarian chili.
Beans: Learn how to cook black beans from scratch. You’ll need 5 cups of cooked beans for this chili. Mix in other types of beans, like kidney beans, white beans, or pinto beans.
Chilies: Add canned green chiles, serrano, poblano peppers, or habanero, or your favorite type of peppers. Up the spiciness with cayenne pepper or more chipotle chili powder for a smokier flavor.
Herbs: Add oregano, thyme, basil, or parsley. I like to add a teaspoon of dried Italian seasoning to my cooking spices for a concentrated herb flavor.
Vegetables: Add more veggies, such as diced sweet potatoes, butternut squash, carrots, celery, corn, mushrooms, zucchini, or green bell peppers.
Liquid: Try adding a bit of coffee to add a hint of bitterness and balance. I do this in my best homemade chili, and it enhances the flavors! Alternatively, add beer, such as a lager or Guinness. Use soy sauce instead of Worcestershire sauce, but add a splash of apple cider vinegar for tanginess.
Sweetness: Add brown sugar, honey, or maple syrup to add sweetness.

How to Make Black Bean Chili

Metal spoon stirring diced yellow onion and minced garlic.

Step 1: Cook the Aromatics

To build a flavorful foundation for the black bean chili, start by sautéing the onions in olive oil to draw out their natural sweetness, then briefly cook the garlic until fragrant. This step softens the alliums and mellows their sharp sulfur notes.

Metal spoon mixing ground beef in a pan.

Step 2: Cook the Beef

Add the ground beef and immediately break it into small pieces to ensure even browning. Breaking it up early prevents the proteins from tightening and clumping together, allowing rich, savory flavor to develop in about 3 minutes.

Diced pieces of jalapeno and red bell pepper placed in a pan with ground beef.

Step 3: Add Seasonings and Vegetables

With the beef drippings still in the pot, add the chili seasoning so the spices can bloom in the hot fat, unlocking deeper flavor and aroma. Stir in the tomato paste, diced bell pepper, and jalapeños, then cook briefly to concentrate flavor and build complexity before simmering the chili.

Ingredient Chemistry: Cooking tomato paste briefly concentrates its sugars and reduces acidity, resulting in a smoother, more balanced chili.

Pot of black beans and canned tomatoes being mixed around with a metal spoon.

Step 4: Add the Beans and Tomatoes

Add the black beans, crushed tomatoes, diced tomatoes, beef broth, and Worcestershire sauce to the pot, stirring to combine. These ingredients create the hearty body of the chili while balancing richness, acidity, and savory depth.

Quick Substitution: You can use tomato sauce instead of crushed tomatoes, but the chili will be smoother and slightly thinner. Since tomato sauce is more processed, you may need to simmer a bit longer for a thicker consistency.

Large pot of chili made with black beans and ground beef.

Step 5: Cook the Chili

I bring the chili to a boil, then lower it to a simmer over medium heat. Make sure to stir occasionally, scraping the bottom of the pan to distribute the flavors and prevent hot spots or scorching. As it cooks, the liquid reduces and thickens the chili. The tomato acids and Worcestershire sauce help keep the beef tender, creating a rich, hearty texture in about 25 to 30 minutes.

Two bowls of chili placed next to smaller balls with toppings.

Step 6: To Serve

I like to top each bowl of chili with my favorite toppings like shredded cheddar cheese, sour cream, green onions, and thinly sliced serrano peppers. This is truly one of my favorite comfort food recipes!

More topping ideas include: Crunchy tortilla chips, corn chips, fresh cilantro, lime juice, hot sauce, plain Greek yogurt, sliced chilies, avocado, or shredded pepper jack.

Frequently Asked Questions

Are black beans good for chili?

Yes, black beans are great for chili. I love using them because they have a mild, slightly sweet flavor, a creamy texture that holds up well during simmering, and a uniform size that cooks evenly in each bite. They pair beautifully with bold chili spices, add fiber and plant-based protein, and help create a hearty, satisfying chili without turning mushy.

Should black beans be drained before adding to chili?

I recommend draining and rinsing canned black beans before adding them to chili. They’re typically packed in a salted, starchy liquid (called aquafaba) made from water, salt, and natural starches released during the high-heat canning process. While that liquid can help thicken the chili, rinsing the beans gives you better control over the salt level and flavor. If you choose not to rinse, you’ll want to adjust the added salt in the recipe to keep the chili from tasting overly salty.

What’s the secret to a really flavorful chili?

The secret to a really flavorful chili is building layers of flavor in the proper order. I focus on sautéing the alliums first, browning the beef for savory depth, blooming the chili spices in hot fat to give them bold, aromatic flavor, and briefly cooking the tomato paste to add sweetness and reduce acidity. From there, a short, steady simmer gives everything time to meld, creating a rich, well-balanced chili that tastes like it cooked all day.