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Easy One-Pot Black Bean Chili for Weeknights

Close-up of a white bowl filled with rich, thick black bean chili featuring visible chunks of tomato and bright yellow corn kernels.
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Make this hearty, simple black bean chili in one pot. It is a satisfying vegetarian meal perfect for busy weeknights or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable broth
  • 1 cup frozen or canned corn
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir constantly for 1 minute until fragrant.
  3. Add the rinsed black beans, diced tomatoes (with juice), tomato sauce, and vegetable broth to the pot. Stir to combine all ingredients.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for at least 20 minutes, stirring occasionally. This allows the flavors to blend.
  5. Stir in the corn during the last 5 minutes of cooking.
  6. Taste the chili and adjust salt and pepper as needed. Serve hot with your favorite toppings.

Notes

  • For a meatier chili, brown 1 pound of ground beef or turkey before adding the onions and peppers, then drain any excess fat.
  • To adapt this for a slow cooker, sauté the aromatics and spices on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add corn in the last 30 minutes.
  • For an Instant Pot version, use the Sauté function to cook the vegetables and bloom the spices. Add the remaining ingredients (except corn), secure the lid, and cook on High Pressure for 10 minutes. Allow for a natural pressure release for 10 minutes before quick releasing the rest. Stir in corn and serve.
  • Top with shredded cheese, sour cream, avocado, or fresh cilantro for added flavor.

Nutrition

Find it online: https://cookingbyfelix.com/easy-black-bean-chili-recipe/