Hearty Black Bean & Beef Chili Recipe
I’ll be honest with you—I’m not usually the type who brags about comfort food, but this hearty black bean and beef chili might just change your entire relationship with cold weather cooking. There’s something almost magical about how ground beef and tender black beans come together with smoky spices, creating this thick, soul-warming bowl that somehow manages to taste like you’ve been simmering it all day when you absolutely haven’t.
Why You’ll Love this Hearty Black Bean & Beef Chili
When the weather turns cold and you need something that’ll stick to your ribs, this black bean and beef chili delivers the kind of comfort that makes you want to curl up on the couch with a big bowl.
I love how this recipe hits that sweet spot between hearty and healthy. The black beans pack serious protein and fiber, while the ground beef adds that satisfying richness you’re craving.
Plus, it’s basically foolproof – even if you’re the type who burns water, you can nail this one.
The smoky paprika? Pure magic.
What Ingredients are in Hearty Black Bean & Beef Chili?
This chili comes together with ingredients you probably already have hanging out in your pantry, which is exactly why I’m obsessed with it. No fancy shopping trips required, no weird spices that cost more than your monthly Netflix subscription.
The beauty of this recipe lies in its simplicity. We’re talking basic aromatics, quality beans, and a handful of spices that work together like they were meant to be best friends. Nothing complicated, nothing intimidating – just straightforward ingredients that pack a serious flavor punch.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- ½ pound ground beef or turkey
- 3 (15 oz) cans black beans, drained
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (6 oz) can tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- 2 cups water
Ingredient Notes & Substitutions
Let’s talk about those black beans for a hot second. Canned beans are your friend here – they’re convenient, consistent, and honestly, they taste just as good as dried beans you’d spend all day cooking. Just make sure to drain them unless you want your chili tasting like bean water soup.
The diced tomatoes with green chiles add a subtle kick without making things too spicy for sensitive palates. Can’t find them? Regular diced tomatoes work fine, though you might want to toss in a small can of diced green chiles to make up for the missing zing.
Ground turkey works beautifully if you want to lighten things up, but don’t go crazy lean – you want at least 85/15 so the chili doesn’t taste like cardboard. The fat adds flavor, people.
That smoked paprika is doing some heavy lifting in the flavor department. Regular paprika will work in a pinch, but smoked paprika brings this warm, almost bacon-like depth that makes people ask what your secret ingredient is.
How to Make this Hearty Black Bean & Beef Chili
Making this chili is about as complicated as making a peanut butter sandwich, which is exactly why it’s become my go-to when I need something hearty but don’t want to spend my entire evening in the kitchen.
Start by heating that 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Once it’s shimmering, toss in your 1 medium diced onion and let it do its thing for about 3-4 minutes until it starts getting soft and translucent. Nobody wants crunchy onions in their chili – we’re not making salad here.
Next, add those 4 minced garlic cloves and let them hang out with the onions for another minute or so. Your kitchen should start smelling pretty amazing right about now, which is always a good sign that you’re on the right track.
Time to brown the meat. Add your ½ pound ground beef or turkey to the pot and break it up with a spoon or spatula. Cook it through completely, stirring occasionally, until there’s no pink left. This usually takes about 5-7 minutes, depending on how patient you’re feeling and how high your heat is.
Here’s where things get really easy. Dump in those 3 cans of drained black beans, followed by the 10 oz can of diced tomatoes with green chiles and the 6 oz can of tomato paste, The tomato paste might look a little intense sitting there in globs, but don’t worry – it’ll mix in beautifully once everything starts simmering.
Now for the spice party. Add your 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon oregano, and ½ teaspoon salt. Give everything a good stir to make sure those spices get distributed evenly. Nobody wants to bite into a pocket of straight chili powder.
Pour in those 2 cups water and stir everything together until it looks like actual chili instead of a random collection of ingredients. Bring the whole thing to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This is when all those flavors start getting friendly with each other.
After 15 minutes, give it a taste and adjust the salt if needed. Some people need more, some people are fine with what’s there – trust your taste buds on this one. The chili should be thick enough to coat a spoon but not so thick that it’s standing up on its own like concrete.
Hearty Black Bean & Beef Chili Substitutions and Variations
While I love this recipe exactly as written, I’m also the type of person who can’t help but tinker with a good thing.
Want it vegetarian? Skip the meat entirely, or try crumbled tempeh for texture. I’d add an extra can of beans to bulk it up.
Feeling spicy? Throw in a diced jalapeño with the onions, or bump up that chili powder.
For smokier flavor, swap regular paprika for more smoked paprika.
Short on black beans? Pinto or kidney beans work perfectly.
No diced tomatoes with chiles? Regular diced tomatoes plus a pinch of cayenne does the trick.
What to Serve with Hearty Black Bean & Beef Chili
Nothing beats a steaming bowl of chili, but let’s be honest – it needs friends on the plate.
I’m talking about cornbread that’s buttery enough to make you forget your troubles, or crispy tortilla chips for that satisfying crunch.
Baked potatoes work beautifully too – split them open and ladle that chili right on top. Rice stretches the meal further, which my wallet definitely appreciates.
Don’t forget the toppings I mentioned earlier: avocado slices, shredded cheese, sour cream.
Want something different? Try it over pasta or with warm flour tortillas for easy chili wraps.
Final Thoughts
There you have it – a chili that’ll warm you up from the inside out and won’t break the bank doing it.
I love how this recipe comes together so quickly, yet tastes like it’s been simmering all day.
The beauty of chili is its forgiving nature. Too thick? Add water. Need more kick? Throw in extra chili powder. Want it milder? Go easy on the spices next time.
This hearty bowl of comfort will become your go-to when the weather turns cold and you need something that actually sticks to your ribs.
Black Bean and Beef Chili
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- ½ lb ground beef or turkey
- 3 15 oz cans black beans, drained
- 1 10 oz can diced tomatoes with green chiles
- 1 6 oz can tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt
- 2 cups water
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until softened, about 3-4 minutes.
- Add ground beef or turkey and cook until completely browned and cooked through, breaking up with a spoon.
- Stir in drained black beans, diced tomatoes with green chiles, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and water.
- Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and adjust salt to taste before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Black Bean Chili in a Slow Cooker?
Yes, I’d recommend browning the onion, garlic, and meat first, then transferring everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How Long Does Leftover Black Bean Chili Last in the Refrigerator?
I’ll store your leftover black bean chili in the refrigerator for up to four days. Make sure you’re using airtight containers and let it cool completely before refrigerating for best quality.
Can I Freeze This Chili for Meal Prep?
Yes, I recommend freezing this chili for meal prep. It’ll keep for up to three months in freezer-safe containers. I suggest portioning it first, then thawing overnight before reheating.
What’s the Best Way to Reheat Frozen Chili?
I recommend thawing frozen chili overnight in the refrigerator first. Then I’ll reheat it on the stovetop over medium-low heat, stirring occasionally, or microwave in intervals until heated through.
How Can I Make This Chili Spicier or Milder?
To make it spicier, I’d add jalapeños, cayenne pepper, or hot sauce. For milder chili, I’d reduce the chili powder by half and skip the smoked paprika completely.