Truly the best black bean chili recipe!! It ultra-quick and easy to make, naturally gluten-free, vegetarian, vegan (although you can add meat if you’d like), and SO flavorful and delicious. Instant Pot and stovetop instructions included.
This chili recipe is everything.
Like, literally. It basically hits all the bases when it comes to everything we’re looking for in a crowd-pleasing, feel-good, ultra-cozy, irresistibly-delicious black bean chili recipe.
First off, it’s ridiculously easy to make. We’re talkin’ 8 main ingredients here that are big on flavor and ultra low-maintenance on prep time. (Just need you to chop an onion and some garlic, so less than 10 mins prep time!) This recipe is also a breeze to cook in the Instant Pot. (Although I’ve also included stovetop and slow cooker instructions, if that’s your jam.) And if you’re looking for easy lunches for the week ahead, it’s freezer-friendly and perfect for meal prep.
Second, it’s naturally gluten-free, vegetarian and vegan. Which means it’s the perfect pot of soup to simmer when you have a mix of friends over for the big game or a cozy dinner night in. Or, hey, also perfect for any regular weeknight in or a simple lunch to pack for work.
Third, it’s made with healthier that you can feel great about. Lots of protein-packed black beans, lots of veggies, and lots of zesty Mexican flavors. No meat…unless you’d like to add some in. In which case, ground beef or turkey would be awesome.
But most importantly…it’s just 100% delicious. Especially so when you go big (please go big!) with all of your favorite toppings. The more the merrier here, if you ask me. Mmmm hmmmm.
Alright, time for some black bean chili!
Alright, so let’s talk cooking methods here for a sec. I’m a huge fan of the Instant Pot with this recipe, since it can pressure cook a batch of dry (un-soaked) black beans to tender perfection in less than an hour. But you’re also welcome to just simmer everything on the stovetop — up to you.
That said, the other ingredients are super simple! Just chop up an onion and some garlic. Combine them with your beans, a can of diced tomatoes (fire-roasted are my fave!), roasted red peppers, veggie stock (or water), ground cumin, chipotle chili powder (or regular chili powder), S&P.
Then the main ingredient here is a must — a jar of salsa verde. (Or you can make yours homemade.) I’m a big fan of the zesty, tangy flavor it adds to the chili. And you can also choose a brand that’s as mild or spicy as you’d like. (<– Although if serving to a crowd, I always recommend keeping things more mild, then offering sliced jalapeño or serrano peppers as a topping. Win-win.)
Just combine everything together and cook until those beans are nice and tender. Then give everything a good stir, add more stock if you’d like a brothier soup, season with salt and pepper, and…
…voila!
A gorgeous pot of rich black bean chili will be ready to enjoy!
Dish it up into your serving bowls. But then — I insist — sprinkle on as many of your favorite toppings as possible. In my humble opinion, chili is ALL about the toppings. So if diced avocado, or fresh cilantro, or shredded cheese (vegan, if making this dairy-free), diced red onions, sliced serranos, sour cream, etc. are your jam — pile them on high.
And then? I sincerely hope you enjoy every last bite. ?
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The BEST Black Bean Chili!
Ingredients
- 1 pound dry black beans, rinsed and picked over
- 1 medium white onion, peeled and diced
- 6 cloves garlic, peeled and minced
- 6-8 cups vegetable stock (or water*)
- 2 cups (16 ounces) salsa verde, homemade or store-bought
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (12-ounce) jar roasted red peppers, drained and diced
- 1 tablespoon ground cumin
- 2 teaspoons chipotle chili powder**
- salt and pepper, to taste
- toppings: diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños or serranos
Instructions
Instant Pot (Pressure Cooker) Directions:
- Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot. Stir to combine.
- Close lid securely and set vent to “Sealing”.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 38 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and give the soup a good stir.
- Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
Stovetop Directions:
- Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
- Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
- If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
Notes
Did you make this?Let me know how it turned out in the comments below!
Having made this numerous times I have to say it is awesome. Each making has brought small changes, and now I believe I have it pretty much wired so it is more like chili than soup with no need to thicken or use the immersion blender. The recipe is always doubled in order to have leftovers. Rinsed and soaked black beans I use for double the recipe are now 6 to 7 cups, vegetable broth is 4 cups, and the other liquids are 16oz salsa (I use Newman’s Own), and 1-15oz can petite diced tomatoes or whatever kind I have in my cabinet. Spices I add are as written, but of course doubled. It is always a crowd pleaser, even for those who are far from being vegan. It is great served on rice, or just in a bowl with whatever toppings suit the fancy of those at your table.
This is well named. It truly is the best. I usually saute some ground beef for the non-veg version. Always a hit.
Do you happen to know the fat/calories in this? I made it. It’s delicious!!
Absolutely delicious! Will make again…and again!
Tried it with some modifications (making it spicier). Loved it. Made it again.
I didn’t have a jar of roasted peppers but I did saute 2 whole green peppers, 1 large bell pepper, 2 jalapeno and 2 serrano peppers with both red and white onions. I also doubled the portion of tomato and used fresh Roma Tomatoes instead.
I cut the salsa verde down to 1.5 cups but also added a tablespoon of raw local honey to cut the bite of all the peppers.
Literally the BEST chili I have ever had – much less made.
When I attempted to double the recipe and make it again – I used Garlic Powder, canned tomatoes and a little less vegetable stock. BIG mistake. it may have been my portions but it ended up much more bland that it had been previously.
Still – this will now be a staple for me during the winter! Thank you!
My company is doing a chilli contest so this will be my first time making it.
Love this recipe. It’s easy to prepare and you can put the dry beans right in there. Don’t be alarmed that it seems ‘soupy’ when you start it. I will be thickened at the end. The taste is amazing. I used meatless crumbles and took it to work for a chili cook off. It didn’t when but made a good showing and NOBODY realized it was vegan. I will make this again for sure. Great smoky flavor and just a minimal amount of heat.
This is a great Instant Pot recipe. I’m vegetarian, so for the added “meat” protein I used a freeze dried soy protein that essentially looks like ground beef once it’s rehydrated. This chili is a hit – thank you!
Hello I was wondering about putting all the ingredients in at once. I thought that beans had to be cooked first before adding any salt. Perhaps that is a myth? I didn’t make it yet because I have to order the dried beans ~ I’m out ~ looking forward to trying it ~ thanks for sharing with ur ~ Marilyn
I also wondered about this (I make stews/soups from scratch a lot). On my second attempt I did hold the salt and it was far less flavorful. I’d always heard that adding salt too early toughens the beans. There may have been a tiny bit of that but for me – adding the salt right away with the beans worked. (Although I did have to go nearly an hour to get the beans softened.)
So good! We made this the last time it snowed and it was the perfect, cozy food to have. Thanks for the amazing recipe!
This soup is easy to make and delicious. I don’t usually eat black beans, but I have to admit I think making this soup is the best use for them. I used canned, low-sodium black beans because I didn’t have time to soak my own overnight. Next time, I’ll make time. It should kick the flavor up even more. I also used a combination of White Cheddar and Queso Quesadilla Cheese and it gave the soup a smooth, rich flavor. Can’t wait to make the next recipe. It’s officially soup season here in the Midwest.