Easy Black Bean Chili (30 Minutes) | Elizabeth Rider

If you’re looking for an easy chili recipe that comes together fast, tastes amazing, and doesn’t require a ton of ingredients, this Black Bean Chili is for you!

This meatless black bean chili is hearty, healthy, and completely beginner-friendly. It’s made with pantry staples like canned black beans and diced tomatoes and comes together in about 30 minutes, making it perfect for a cozy weeknight dinner.

Even better? It’s naturally vegetarian, packed with plant-based protein and fiber, and flexible enough to adapt to what you have on hand.

Prefer something with meat? Try my Easy Beef Chili or Turkey Chili for a classic meaty version, or check out my Famous 3 Bean Chili for a flavor-packed option with a mix of legumes and spices.

Black Bean Chili Benefits

• Comes together in less than 30 minutes
• Made with simple pantry ingredients
• Beginner-friendly and one-pot
• Vegetarian, gluten-free, and freezer-friendly
• Easy to customize with toppings or leftovers

Easy Ingredients

This is a straightforward black bean chili recipe using canned black beans (or any beans of your choice), tomato sauce, and a few spices you likely already have. The red pepper flakes (or a small jalapeño) give it just the right amount of kick, but you can easily leave them out for a milder version.

See the full list in the recipe card below.

Tips, Substitutions & FAQs

• No black beans? Swap in pinto beans, kidney beans, or white beans. Even canned lentils can work in a pinch.
• Chili feeling too soupy? Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering chili. It’ll thicken as it cooks. I usually skip this step, and the addition of a can of tomato sauce thickens this chili, but making a slurry is a great fix if you want an even thicker texture.
• Want more veggies? Add chopped zucchini, corn, shredded carrots, chopped celery, sliced mushrooms, or sweet potato. Add with the bell pepper so they soften with the rest of the veg.
• No red pepper flakes? Sub in a chopped jalapeño, 1/4 teaspoon cayenne pepper, or use a dash of hot sauce to taste. For a totally mild version, just leave the chili flakes out.
• Low on tomato sauce? You can use crushed tomatoes or even a little extra diced tomato in a pinch.
• Out of onion or garlic? Use 1–2 teaspoons of onion powder or garlic powder if needed.
• Make it smoky: Add ½ to 1 teaspoon of smoked paprika or a splash of liquid smoke.
• Make it fancy: Mexican oregano adds a great depth and earthy flavor to chili. There are already so many ingredients here, I left it out because most people don’t keep it in the pantry. If you have it, add 1-2 teaspoons to add an additional layer of flavor.
• Add more protein: Toss in a can of lentils or some crumbled tofu if you want to boost the protein without adding meat.
• Prefer it thick? Let it simmer uncovered for longer, or mash a few of the beans in the pot to thicken the texture.
• Don’t have veggie broth? Filtered water works fine if you’re keeping this vegetarian—just season a little more to compensate.
• Sub chicken stock or beef broth: If being vegetarian isn’t your goal, use chicken stock or beef broth to up the flavor. You can also use high-protein bone broth to add protein.
• Want it meaty? Brown ½ to 1 pound of ground beef or turkey in the pot first, then follow the recipe as written. Check out my healthy beef chili recipe for a great variation.
• Freezer tip: This chili freezes beautifully. Let it cool completely, then portion into containers and freeze for up to 3 months.

Pro tip: This chili is even better the next day after the flavors have had time to meld, so it’s perfect for meal prep.

Chili Garnishes

A great chili recipe is all about the garnishes. You can so super simple with a sprinkle of shredded cheddar cheese, or go fancy and add finely chopped onions, cilantro & avocado. Everyone likes their chili a little different—pick 2-3 and make it how you love it!

• Sour cream (or sub Plain Greek yogurt for a healthier option)
• Shredded cheddar cheese or Mexican cheese blend
• Sliced avocado
• Fresh cilantro
• Crushed organic tortilla chips
• Finely chopped white onion (TBH it’s an amazing chili topping!; red onion and green onions also work well)
• Pico de gallo or salsa
• Pickled red onions
• Pickled jalapeno

Storage & Freezing Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze in individual portions for up to 3 months.

Cook’s Note

I use canned beans and tomatoes for convenience, but always rinse the beans well to reduce sodium and aid digestion. If you’re concerned about BPA in cans, look for brands that use BPA-free liners, or opt for products in glass jars or boxes.

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What beans go in chili?

Pinto beans, kidney beans, and black beans are the most common, but navy beans, cannellini beans, or even lentils work too—use whatever you have or mix and match!

Save on Ingredients

I buy most of my pantry staples—like olive oil, beans, nuts, and more—on Thrive Market. It’s an online grocery store committed to the highest quality ingredients, and because they cut out the middlemen, you get the best prices. If you want to give it a try, here’s my partner link for 40% off your first order + free shipping.

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