Real Recipes From Real Home Cooks ®

black bean chili

(3 ratings)
Recipe by
M L
Milwaukee, WI

This is a great chili recipe that can be easily adapted to what you happen to have on hand. Adjusting the heat level is easy too. I make it without meat, but have had friends make it with traditional ground beef and love it, too.

(3 ratings)
yield 6 serving(s)

Ingredients For black bean chili

  • 1/4 c
    olive oil
  • 2 c
    onion, chopped
  • 2 md
    red bell peppers, coarsely chopped
  • 1 md
    zucchini, chopped
  • 6 clove
    garlic, chopped
  • 6 oz
    cooked ground beef (or frozen meatless substitute)
  • 2 Tbsp
    chili powder
  • 2 tsp
    oregano, dried
  • 1 1/2 tsp
    cumin
  • 1/2 tsp
    cayenne pepper
  • 32 oz
    black beans, canned and drained (reserve 1/2 cup liquid)
  • 16 oz
    red kidney beans, canned and drained
  • 1 1/2 c
    corn, frozen
  • 16 oz
    tomato sauce
  • salt and pepper

How To Make black bean chili

  • 1
    Heat oil in a heavy pot over medium heat. Add onions, bell peppers, zucchini and garlic; saute until onions soften.
  • 2
    Mix in meat (or meat substitute), chili powder, oregano, cumin and cayenne; stir 2 minutes.
  • 3
    Mix in beans, 1/2 cup reserved bean liquid, corn and tomato sauce; bring to a boil, stirring occasionally.
  • 4
    Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally. (About 15 minutes)
  • 5
    Season to taste with salt & pepper.
  • 6
    Top with your favorite toppings and serve! (Cilatro, sour cream, green onions or cheddar cheese are always a good choice.)

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