Easy Black Bean Chili

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Cozy, hearty, and packed with bold flavor, this Easy Black Bean Chili is your perfect go-to recipe when comfort food calls. Made with pantry staples and minimal effort, it delivers a satisfying bowl of warmth in under an hour. Whether you’re making dinner on a busy weeknight or prepping for a casual get-together, this meatless chili holds its own with rich spices and tender vegetables.

It’s a flexible recipe, too. Add extra veggies, kick up the spice, or toss in some rice or quinoa for a boost. The best part? It gets even better the next day. So make a big batch—you’ll want leftovers!

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Preparation Phase & Tools to Use

Before diving into this soul-warming chili, set yourself up for success with the right tools:

• Large Dutch Oven or Heavy Pot: Crucial for building deep flavor and allowing even simmering. A Dutch oven helps retain heat, especially for stews and chilies.
• Wooden Spoon or Heat-Safe Spatula: For stirring the ingredients without damaging your pot or overmixing delicate vegetables.
• Chef’s Knife & Cutting Board: Precision is key! A sharp knife makes quick work of chopping onions, garlic, and sweet potatoes.
• Can Opener: Essential for those cans of black beans and diced tomatoes that give this chili its depth.
• Measuring Spoons: Get your spices just right for balanced, bold flavor.

Having these essentials ready makes your cooking smoother and your chili even tastier.

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Ingredients for the Easy Black Bean Chili

Each ingredient in this chili works double duty, building flavor and creating the perfect thick, hearty texture:

• Black Beans: The star of the show—rich in protein and fiber, they give the chili its signature texture and earthy flavor.
• Sweet Potatoes: Adds a subtle sweetness and creamy bite that balances the spice.
• Diced Tomatoes: Brings acidity and brightness, helping meld all the ingredients.
• Onion & Garlic: These aromatics are the backbone of flavor, creating a savory base.
• Chili Powder, Cumin, Paprika: These spices infuse warmth, smokiness, and complexity.
• Vegetable Broth: Helps simmer the chili to perfection, enhancing all the other flavors.
• Olive Oil: Used to sauté the veggies, it adds richness and helps unlock the spices’ aroma.
• Salt & Pepper: Simple yet essential to round out and balance the dish.
• Fresh Cilantro or Green Onion (Optional): For a burst of color and fresh flavor right before serving.

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How To Make the Easy Black Bean Chili

Step 1: Sauté the Aromatics

In a large pot over medium heat, warm olive oil. Add chopped onions and garlic. Cook until fragrant and slightly golden, about 3–4 minutes.

Step 2: Add the Sweet Potatoes

Stir in the diced sweet potatoes and cook for 5 minutes to let them start softening.

Step 3: Season Generously

Add chili powder, cumin, and paprika. Stir well to coat the veggies in those smoky, warm spices.

Step 4: Pour in the Liquids

Add in the diced tomatoes (with their juices), black beans, and vegetable broth. Stir to combine.

Step 5: Simmer to Perfection

Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, or until the sweet potatoes are fork-tender.

Step 6: Taste and Finish

Season with salt and pepper to taste. If desired, mash some of the beans with the back of a spoon for a thicker texture.

Step 7: Serve and Garnish

Ladle into bowls and top with chopped cilantro or green onion for a fresh, vibrant finish.

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How to Serve and Store Easy Black Bean Chili

Serve this chili piping hot, with your favorite toppings—think crushed tortilla chips, sliced avocado, a dollop of sour cream or a sprinkle of vegan cheese. It pairs beautifully with cornbread, rice, or even a slice of crusty bread.

As for leftovers? This chili stores like a dream. Keep it in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months. Reheat on the stove or in the microwave with a splash of broth or water to loosen it up, and you’ve got instant comfort food ready to go.

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Frequently Asked Questions

What can I use instead of sweet potatoes?

Butternut squash or regular potatoes work wonderfully. You can also toss in carrots or zucchini for a veggie swap.

Can I use dried black beans instead of canned?

Yes, just be sure to cook them fully beforehand. You’ll need about 1 1/2 cups of cooked black beans for every 15 oz can.

Is this recipe spicy?

It has a mild warmth from the chili powder and paprika. Add cayenne or jalapeños if you want more heat!

Can I make this in a slow cooker?

Absolutely. Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4.

How do I thicken the chili?

Mash some of the beans against the side of the pot or simmer it a bit longer uncovered.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, just double-check your broth and canned goods for additives.

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Want More Chili & Hearty Meal Ideas?

If you’re all about big flavor and satisfying meals, these dishes might just become your new favorites:

• One Skillet Smoky Honey Chili Beef Rice – Smoky, sweet, and deeply comforting.
• Creamy Parmesan Italian Sausage Soup – Cozy up with this rich and savory bowl.
• Louisiana Seafood Gumbo – A flavor-packed Southern classic.
• Sweet Spicy Garlic Honey BBQ Chicken Pasta – When pasta meets bold, saucy energy.
• Zucchini Carrot Oatmeal Muffins – For a wholesome, slightly sweet bite to go with your chili.

Looking for more ideas like these? You can find even more daily recipes and cozy meals on my Pinterest: Life With Olivia.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever a chili craving hits.

And let me know in the comments how yours turned out! Did you add jalapeños for extra spice? Try it with quinoa?

I love hearing your twists and tips—let’s help each other cook smarter, not harder.

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