Chilly weather calls for chili. We don’t make the rules! This black bean chili has all the hearty satisfaction you know and love about chili, with a new smoky chipotle twist. YUM.
This fiber-packed dish is the perfect plant-based meal for cooler days, or any time you’re craving a warm bowl of nourishment! Just 1 pot and 30 minutes required!
This hearty, 1-pot black bean chili begins with a naturally sweet and savory base of sautéed onion, bell pepper, and garlic.
Then we add cumin, smoked paprika, and chipotle peppers in adobo sauce for serious smokiness and flavor. Salt enhances it all.
Next come canned black beans to make this super easy and weeknight-friendly, but you could also make a batch of homemade beans in the Instant Pot and then use them in this recipe. After a quick simmer to infuse the beans with flavor, dinner is served!
We hope you LOVE this chipotle black bean chili! It’s:
Hearty
Nourishing
Smoky
Satisfying
Subtly spicy
& Perfect for chilly (chili 😉) weather!
We love it as an easy weeknight meal, freezer staple, and delicious way to meet fiber goals (20+ grams fiber per serving!).
This chili is delicious on its own or topped with cashew cream (or jalapeño cashew sauce) for cheesiness, tortilla chips or strips for crunch, diced avocado for richness, and cilantro for freshness. Or, prepare a batch now and stay tuned for an EPIC way to serve it tomorrow!
More delicious black bean recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 6 (~1 ¼ cup servings)
- 1 Tbsp avocado or olive oil (if oil-free, sub twice the amount of water)
- 1 medium onion, diced (any color // 1 onion yields ~2 cups or 250 g)
- 1 large red or orange bell pepper, diced (1 bell pepper yields ~1 ¼ cups or 165 g)
- 3 large cloves garlic, minced
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp sea salt (plus more to taste)
- 1/2 cup vegetable broth (or store-bought // or sub water)
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo // plus more to taste)
- 4 (15 oz.) cans black beans, drained (or sub ~6 cups homemade beans)
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Heat a large pot or Dutch oven over medium heat. Once hot, add the oil, onion, and bell pepper and cook, stirring occasionally, until softened, about 4-5 minutes.
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Add the garlic, smoked paprika, cumin, and salt, and cook for 1 minute, until fragrant.
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Add the broth (or water), tomatoes, chipotle peppers, adobo sauce, and drained black beans and stir well. Bring to a gentle boil, then reduce heat slightly and allow to cook uncovered at a gentle boil for 20-25 minutes, stirring occasionally, until thickened.
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Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.
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Serve warm topped with cashew cream (or jalapeño cashew sauce), tortilla chips or strips (see notes), diced avocado, and/or cilantro (all optional).
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Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the freezer for up to 1 month.
*For a creamier texture, you can purée the soup partially with an immersion blender, or transfer half of the soup to a blender and purée until smooth.
*Loosely adapted from our Easy 1-Pot Black Bean Soup and Smoky BBQ Bean Tacos.
Serving: 1 serving Calories: 315 Carbohydrates: 55 g Protein: 16.2 g Fat: 3.9 g Saturated Fat: 0.5 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 523 mg Potassium: 973 mg Fiber: 20.4 g Sugar: 5.7 g Vitamin A: 136 IU Vitamin C: 40.8 mg Calcium: 162 mg Iron: 5 mg
