Black Bean Chili
My Black Bean Chili is hearty, beefy, and rich with tomatoes, black beans, and spices. Top it with sour cream and fresh cilantro. Serve fresh lime wedges to squeeze over.
Well, y’all, Fall is definitely starting to show her face around here. You know, here in the South, Fall can be a real tease. She shows up with her nice cool temperatures for a day or two, and then…poof!…she’s gone again. She brings you a nice crisp morning one day, and then the next, it’s so hot and muggy you wonder if it isn’t really July. Yep, Fall is a real flirt.

Just about the only constant thing about Fall in the South is football. And you had better believe we take it seriously.
Whether high school or college, allegiances are strong. Mighty strong. And along with football comes tailgating.
Depending on the game’s outcome, the tailgating may just be the best part of the day — fans gathering together to share food, support their team, and talk trash about the opponent. It’s all part of the football experience.
This is a great recipe to add to your tailgate this weekend. There are many chili recipes on this blog that are truly delicious, but I think this Black Bean Chili recipe may be my favorite. It’s rich with tomatoes and spices and has the heartiness of beef and black beans. It’s just a really great combination.
Recipe Quick View
Cuisine: American
Cooking Method: Stovetop
Total Time: 30 Minutes
Servings: 6
Primary Ingredient(s): Black Beans, Ground Beef, Tomatoes, Spices
Skill Level: Easy
Ingredient Notes
Please don’t glance at this photo and be intimated by the seemingly large number of ingredients! This shows everything listed in the recipe card, including the garnishes and eight spices in individual dishes.

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- Ground Chuck — I’ll always choose ground chuck because of the higher fat content. Fat=flavor, you know.
- Yellow Onion, Green Bell Pepper, and Garlic — This is the combination of vegetables that I use in nearly every chili recipe. Their flavors provide that same familiar profile here as well.
- Black Beans — They may be a departure from the ordinary for chili, but we really like them here. I use canned for convenience in this recipe, but you can cook a pot of dried black beans and use them instead.
- Tomatoes — Canned diced tomatoes add the rich background flavor you expect in chili recipes. Either the regular or the “petite” diced tomatoes work fine.
- Spices — This blend of chili powder, onion powder, red pepper flakes, cumin, paprika, and oregano, along with the staples of salt and pepper, gives this recipe a lovely, warm taste.
- Beef Broth — If you have homemade broth, of course, you would use it! If not, canned is great.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Black Bean Chili


- You’ll start by placing a large pot or skillet over medium-high heat.
- When the pan is hot, add the olive oil along with the onions, bell pepper, garlic, and ground beef.
- Cook the mixture, stirring often, until the beef is browned.
- Drain it and return it to the pan.



- After you’ve returned the drained meat mixture to the pan, add the beef broth, diced tomatoes, spices, black beans, and tomato paste. Stir well to combine.
- Bring the pot to a boil, reduce the heat, and simmer for 15-20 minutes or until slightly thickened. Stir occasionally while simmering.
- To serve, ladle the chili into bowls and top with sour cream and fresh cilantro. Pass lime wedges.

Troubleshooting Tips
- If the chili didn’t thicken enough while simmering, let it cook a bit longer with the lid off the pot to encourage some of the liquid to evaporate. If it’s too thick, stir in water a little at a time until you get the consistency you want.
- If it’s not as spicy as you like, consider adding a bit of chipotle chili powder or even a can of Rotel (tomato and green chile mixture).
- If it’s too spicy, you can either add more tomatoes (or tomato paste) and more beans or try a teaspoon of sugar to help balance the flavors.
Recipe Variations
- Add a can of diced jalapeños, increase the red pepper flakes, or add a dash of cayenne pepper for more heat.
- Include a chopped chipotle pepper in adobo sauce to add a bit of smoky flavor.
- Substitute half of the broth with your favorite beer.
- For a vegetarian version, use a plant-based ground meat alternative and vegetable broth. Top with avocado and vegan cheese.
How I Serve Black Bean Chili
I often serve this chili as the entree with a side of cornbread and a crisp green salad. The leftovers are great with tortilla chips or scoopable corn chips. For a get-together with friends, serve it with other types of chili as part of a chili bar with various toppings such as grated cheddar cheese, chopped green onions, sour cream (or Mexican crema), and crumbled bacon.
Storing the Leftovers
When completely cool, store any leftover chili in a tightly closed container in the refrigerator for up to four days. Reheat on the stove over low heat or in the microwave, adding a little water if it has thickened too much. Leftovers may also be frozen for up to three months. Thaw in the refrigerator overnight before reusing.

More Recipes You’ll Like
Or browse all my soup and stew recipes!
Questions About Black Bean Chili
Absolutely! For the slow cooker, brown the ground meat and vegetables as directed, then combine all ingredients in the cooker and set it on low for 6-8 hours.
For the instant pot, use the sauté function to brown the ground chuck, onion, bell pepper, and garlic, then add the remaining ingredients and cook on high pressure for about 20 minutes, followed by a natural release.
Yes, you can use dried black beans. They’ll need to be soaked overnight and cooked until tender before adding them to the chili. Keep in mind this will increase the cooking time significantly.
You can substitute ground turkey, chicken, or even venison for the beef. Different meats, of course, have different flavors, and you may want to adjust the seasonings accordingly.

Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Black Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 3 garlic cloves minced
- 1 pound ground chuck
- 1 ½ cups beef broth or stock
- 1 tablespoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 29 ounces canned diced tomatoes undrained (2 cans)
- 6 ounces tomato paste
- 30 ounces canned black beans drained and rinsed (2 cans)
- Garnishes: sour cream, chopped fresh cilantro, and lime wedges
Instructions
- Place a large saucepan or skillet over medium-high heat.
- Add the olive oil, onion, bell pepper, garlic and ground chuck.
- Cook, stirring, until ground beef is browned.
- Drain well and return mixture to the pan.
- Add the broth and next 11 ingredients (broth through beans).
- Bring to a boil, reduce the heat to a simmer and cook 15-20 minutes or until slightly thickened. Stir occasionally while simmering.
- To serve, ladle chili into bowls. Top with sour cream and cilantro. Pass lime wedges.
Notes
- Store leftovers in a tightly closed container in the refrigerator for up to four days. Reheat on the stove over low heat or in the microwave.
- May also be frozen for up to three months.
- To make in a slow cooker, brown the ground meat and vegetables as directed, then combine all ingredients in the cooker and set it on low for 6-8 hours.
- For the instant pot, use the sauté function to brown the ground chuck, onion, bell pepper, and garlic, then add the remaining ingredients and cook on high pressure for about 20 minutes, followed by a natural release.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on September 30, 2011. It has been updated with new photos and additional information.

Hi Lana
Wondering what size can tomatoes you used as we have 10oz, 14oz, 19oz, and 28oz available where I am.
Thank you
I use the standard 14.5 ounce cans, Joycelyn. Same for the beans.
Thank you, Lana.
Made this for my boyfriend about a week ago. all the leftovers are already gone. needless to say he loved it, though it probably would have been better had I remembered the tomato paste, although I did subsitute one can of tomatoes for a can of fire roasted tomatoes to supplement some flavor
This looks so good for lunch today! This cold snap we’re having makes me want soup, soup, and more soup!
Wonderful chilli, full of flavor – love your instructions – I’m going to sign up to follow you!
Mary
Can’t wait to try this one!
Looks delicious, and I like how you measure your spices out ahead of time. Avoids leaving something out, which happens occasionally with distractions1
oh yeah, that cool spell hit us too a couple of days ago, but you are right, we’ll be sweating under the hot sun in no time flat… now that chili is mighty fine for cool weather football watching, tailgating and partying …. would be great on gameday or anyday
I agree – it is so much easier getting organized first – then the camera (or the puppies) can distract too much! Great chili…
I should have eaten dinner huh? Now upstairs and to tired to do anything about it…maybe also should not be looking at this chili. Yum.
Here in NJ, fall lasts and lasts and lasts. This chili looks like the perfect fall dish.
Your Chili looks de-licious! The leaves up here are turning – I’m betting that further north of us the are at peak this weekend. I love fall when the air is a little cooler and the sun is out bright…those are the best days!
Our color won’t peak here until late October. And it’s always a glorious blaze when it happens.
{giggle} I truly adore my husband but even more so during football season, cause’ he switches the channel to surfing. College football is good but I never grew up in a family where it was 24-7. Love your chili! I’ll have to make it for DS soon. Can I say go Tarheels here? ;-)
Well, we’re die hard Georgia Bulldog fans here, but of course you can pull for your Tarheels :-)
Chili is one of my favorite plates. I usually use pinto beans or red kidney beans, but I am sure that with black beans it tastes just as great! I will try it next time.
Have a great weekend.
Chili is one of our favorites, too, Mari. And the black beans are just a nice change from the usual.
Black bean can adorn my table every night of the week and this one would be#1 on the list of chili’s I just this and leftovers are the best of all on top of chips and loads of cheese!!!!!
Great idea for the leftovers, Claudia.
It sounds really good! I don’t know why I’ve never thought to add black beans to my chili or cumin for that matter. Thanks for the recipe!
You’re welcome. Hope you enjoy it!