Black Bean Chili

A hearty, deeply spiced black bean chili that stands entirely on its own — no meat needed. The combination of beans, crushed tomatoes, smoked paprika, and cumin builds something genuinely substantial. A bowl of this is a meal.

What You Need

• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1 onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp cayenne
• Salt to taste
• Fresh cilantro and lime to serve

Method

1. Heat oil in a heavy pot. Cook onion and pepper until soft, 8–10 minutes.
2. Add garlic and cook 1 minute. Add all spices and stir for 1 minute.
3. Add tomatoes, beans, and 1 cup water. Stir to combine.
4. Simmer uncovered for 25–30 minutes until thickened and flavors have deepened.
5. Mash some of the beans against the side of the pot for a thicker consistency.
6. Season generously with salt. Serve with cilantro and a squeeze of lime.

Tips & Notes

• Mashing some of the beans is the move — it thickens without adding anything.
• This chili is better the second day. Make extra.

More Kitchen guides →