~$9 / 6 Servings / 40 Minutes
Hearty black beans take center stage in this simple, flavor-packed chili. Diced tomatoes with green chiles bring a bright, tangy kick, while sweet corn adds a little pop of texture in every bite. A generous touch of cumin builds a warm, earthy base, and smoked paprika adds that subtle, cozy smokiness that ties it all together.
Top it with your favorite garnishes — cheese, sour cream, jalapenos, or a squeeze of lime — and you’ve got a comforting, budget-friendly dinner that easily serves six. Perfect for busy weeknights or meal prep for the week ahead.
Ingredients:
– 1 Tbsp olive oil
– 1 yellow onion, diced
– 4 cloves garlic, minced
– 3 × 15 oz cans black beans, drained
– 1 × 10 oz can diced tomatoes with green chiles, with juices
– 1 × 6 oz can tomato paste
– 1 can corn, drained
– 1 Tbsp chili powder
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ½ tsp dried oregano
– ½ tsp salt (adjust to taste)
– 2 cups water
Instructions:
1. ) Dice the onion and mince the garlic — these aromatics set the stage for all the cozy flavors to come. Heat the olive oil in a large pot over medium heat, then sauté the onion and garlic until softened, about 2–3 minutes.
2. ) Add the drained black beans, diced tomatoes with green chiles (including juices), and the drained can of corn. Stir to combine.
3. ) Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Pour in the water and stir everything together. Alternatively, a packet of chili seasoning powder will work great as well!
4. ) Cover the pot and bring it to a gentle simmer. Let it cook for about 15 minutes, stirring occasionally, so the flavors mingle and the chili thickens slightly.
5. ) Taste and season with salt as needed. Serve with your favorite toppings — shredded cheese, sour cream, or avocado — and enjoy a cozy, satisfying meal!
One of the best parts of chili? The toppings! They’re a chance to get creative, use up leftovers, and add extra flavor, color, and crunch to every bite. Here are some of my favorite ways to dress up black bean chili: Fresh or pickled jalapeños, diced red onion, avocado, sliced green onion, cilantro, crushed tortilla chips, sour cream, shredded cheddar cheese, a squeeze of fresh lime juice, pico de gallo
Leftover chili often tastes even better the next day! Keep any leftovers in the refrigerator for up to five days. To reheat, microwave in one-minute increments, stirring in between, until warmed through. You can also reheat on the stovetop over medium-low heat, stirring frequently. If the chili thickens too much, add a splash of water to reach your desired consistency.
Storage:
For longer storage, divide the chili into single-serving portions and freeze for up to three months. When ready to eat, thaw overnight in the fridge and reheat using your preferred method.