Black Bean Chilli Recipe


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, diced (optional)
  • 1 ½ teaspoons ground cumin
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 pound ground beef or turkey (optional)
  • 3 cups cooked black beans, or 2 (15 oz) cans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, fire-roasted preferred
  • 1 (4-ounce) can diced green chiles (optional)
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth or water
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper, to taste

Optional Toppings:

  • Chopped fresh cilantro
  • Diced avocado
  • Shredded cheese
  • Sour cream
  • Lime wedges
  • Hot sauce


  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper (if using) and cook, stirring occasionally, until softened, about 5 minutes. Stir in the cumin and garlic and cook for another minute until fragrant.
  • Optional: If using ground meat, add it to the pot and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  • Stir in the chili powder, black beans, diced tomatoes, green chiles (if using), and tomato paste. Pour in the vegetable broth or water. Season with salt and pepper to taste.
  • Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until slightly thickened.
  • Stir in the lime juice and adjust seasonings to taste.
  • Serve hot with your favorite toppings.


  • To make this recipe vegetarian, simply omit the ground meat.
  • For a spicier chili, add a pinch of cayenne pepper or a few dashes of hot sauce.
  • You can also add other vegetables to this chili, such as corn, carrots, or zucchini.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and versatile black bean chili!


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