This 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.
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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.
Add This One to Your Tailgate Lineup
This is a great recipe to take tailgating this weekend. I’ve posted a few chili recipes here in the past – a Vegetable Chili, a White Bean Turkey Chili, and a Quick and Easy Chili (and there are even more linked at the bottom of this post) that are all great recipes, but I think this Black Bean Chili may be my favorite. It’s rich from the tomatoes and spices and has the heartiness of beef and black beans. Great combination.
How to Make Black Bean Chili
You’ll start by putting a large pot or skillet over medium-high heat. When the pan is hot, add the olive oil followed by 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.
I always like to prep and measure my ingredients so that they’re ready before I start a recipe. Because I’m often cooking with one hand and photographing with the other, it helps me avoid mistakes and stay focused on the recipe. Besides I just love seeing all those colorful spices ready to go into the pot. I think they’re lovely on their own.
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.
To serve, ladle the chili into bowls and top with sour cream and fresh cilantro. Pass lime wedges.
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More 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!
Black Bean Chili
- 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
- 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.
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.