Name: 30-Minute Black Bean Chili Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 Tbsp oil (30 mL); 1 medium white onion (chopped); 1 1.25 oz packet chili seasoning; 3 15 or 16-oz cans black beans (do not drain); 1 14.5 oz can fire roasted diced tomatoes (do not drain); 1 12-oz jar roasted red peppers (drained and chopped)

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This quick and easy black bean chili recipe is packed with hearty flavor and ready in under 30 minutes on the stove! It’s made of almost all pantry staples, with just 6 easy-to-find ingredients, making it perfect for busy weeknight dinners.

Black bean chili with avocado and onions in a bowl.

I’ve been on a real chili kick lately, making this epic vegetarian chili and this equally epic chili seasoning mix in this sweet potato chili).

an epic chili

Quick: It’s ready in 30 minutes!
Simple: It uses almost all pantry staples and just 6 of them.
The Best Texture: I have a secret trick that makes it SO thick and rich.

So, if you’ve been craving a hearty black bean chili (or just an easy weeknight dinner), I’ve got you covered. Let’s cook!

grab these ingredients

You’ll just need 6 ingredients for this one. This is just an overview. Jump to the recipe card for the full quantities.

Oil: Provides the base for sautéing the onions, adding a subtle richness to the chili.
White Onion: Our flavor base for the chili!
Chili Seasoning: Elevate the dish with a blend of spices, including chili powder, cumin, garlic powder, and more, ensuring a well-balanced, robust flavor (here’s our easy McCormick chili seasoning copycat recipe!).
Black Beans: The star of the show! Throw in all the contents of the cans – no draining the beans for this recipe! That juice adds flavor and thickens up the chili as it cooks.
Fire Roasted Diced Tomatoes: Brings a smoky flavor to the chili, adding depth and complexity to the overall flavor. Use diced tomatoes if you can’t find this type, or make your own fire roasted tomatoes!
Roasted Red Peppers: Finish it off with a drained can of roasted red peppers, which you’ll cut into bite-sized pieces. You can also roast the peppers yourself instead.

don’t drain those beans!

The element that sets this black bean recipe apart is we’re not draining the beans! The juice in the cans of beans adds flavor and thickens up the chili as it cooks while also eliminating the need for vegetable broth or water.

How to make Black Bean Chili

This chili is ready in 30 minutes or less, thanks to a few genius shortcuts. Jump to the recipe card for the full instructions.

Create a flavor base by cooking the onions and adding the spices.
Assemble everything in a big pot.
Optionally blend about a cup of the chili, then add it back into the pot to make a thick and creamy consistency.
Serve hot with your favorite toppings!

Customize It

This chili is incredibly customizable to whatever you have on hand or are craving!

Different Beans: While we love black beans for this recipe, most types of beans work well (pinto and kidney beans are classics!).
Add Veggies: You can also throw veggies into this chili, like cubed sweet potato or bell pepper!
Make It Spicy: For spicy food lovers, add a pinch of cayenne or a sliced jalapeno to the onion at the same time!

Storage

This chili is great for vegetarian meal prep, as it lasts well in the fridge for up to a week. It can also be frozen, but the black beans become much softer when thawed. (This can easily be balanced out by throwing some crunchy toppings onto the reheated chili, like crushed corn chips!)

Best Toppings For Chili

No good chili is complete without the toppings! Here are a few of our favorites:

Diced avocado
Cilantro
Crushed corn chips or tortilla chips
Cilantro
Fresh or pickled jalapeños
Fresh or pickled red onion
Sour cream or plain Greek yogurt

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