Go Back
+ servings

Black Bean Chili

rate this recipe:
5 from 13 votes
Prep Time: 10 mins
Cook Time: 30 mins
Serves 4 to 6
This easy black bean chili is creamy, flavorful, and delicious - the perfect cozy meal on a cold day. It's vegan, vegetarian, and gluten-free, and it will keep in the fridge for up to 4 days. It also freezes well.


  • 1 tablespoon extra-virgin olive oil
  • 1 medium white onion, chopped
  • 1 red bell pepper, diced
  • teaspoons sea salt
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder*
  • 3 cups cooked black beans, plus 1 cup of their liquid (amount in 2 cans beans)
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 (4-ounce) can green chiles, no need to drain
  • 1 teaspoon maple syrup
  • Freshly ground black pepper
  • 1 tablespoon fresh lime juice, plus wedges for serving
  • ¼ teaspoon cayenne, optional

Topping Options

  • Sour cream or Greek yogurt
  • Avocado
  • Sliced serranos or jalapeños
  • Cilantro
  • Pickled onions
  • Tortilla chips


  • Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.
  • Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
  • Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. Serve with lime wedges and desired toppings.


*Chili powders can vary in spice level. Use less if you’re sensitive to spice; use more if you like more heat or if your chili powder is very mild.