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Easy 30-Minute Smoky Black Bean Chili

A close-up of a white bowl filled with rich, dark red black bean chili, featuring visible black beans and chunks of red pepper.
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Make this hearty, smoky black bean chili on a weeknight. It is a simple, one-pot vegan recipe ready in 30 minutes, perfect for comfort food or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can black beans, undrained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Stir in the rinsed and drained black beans, the undrained black beans, diced tomatoes, tomato sauce, and vegetable broth.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
  5. Season with salt and pepper to taste. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture, mash it with a fork or immersion blender, and stir it back into the pot.
  • Serve this vegetarian chili recipe with toppings like avocado, shredded cheese, sour cream, or tortilla chips.
  • This recipe is great for meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://rosatasty.com/easy-30-minute-black-bean-chili/