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The BEST Black Bean Chili!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 -8 servings 1x

Description

Truly the best black bean chili recipe!!  It ultra-quick and easy to make (less than 10 mins prep time), it’s naturally gluten-free, vegetarian, vegan (although you can add meat if you’d like), it only calls for 8 main ingredients, and it’s SO flavorful and delicious. 


Scale

Ingredients

  • 1 pound dry black beans, rinsed and picked over
  • 1 medium white onion, peeled and diced
  • 6 cloves garlic, peeled and minced
  • 68 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:

  1. 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.
  2. Close lid securely and set vent to “Sealing”.
  3. 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.
  4. 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.
  5. 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.

Crock-Pot (Slow Cooker) Directions:

  1. 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 slow cooker.  Stir to combine.
  2. Cover and cook for 6-8 hours on high, or until the beans are completely tender.  Give the mixture a good stir.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

*Veggie stock will add a little extra flavor here.  But water totally works too.

**I really love using chipotle chili powder.  But traditional (American) chili powder will also work too.  Or you’re welcome to add in a chopped chipotle chili in adobo sauce.

***If making this soup on the stovetop, you’ll need to soak your beans in water overnight.  OR, for a much faster version, you can sub in 4 (15-ounce) cans of rinsed and drained black beans, which will only require about 10 minutes to cook in the soup (instead of 45).

Cook time included above is for the Instant Pot version.