Chili is seriously one of my favorite parts of the fall-winter season. It’s super easy to make, the leftovers are amazing, and it’s incredibly cozy and hearty. It’s basically all I want to eat from September to March. 😅 Our classic chili recipe is great, but I also love this simple black bean chili because it has a slightly lighter, brighter flavor, and I just have a soft spot for black beans. Gimme all the black beans all of the time! So if you’re looking for something to meal prep for the week or just something to keep you warm as the air outside gets colder, give this black bean chili a try!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What’s in Black Bean Chili
Rather than just substituting all black beans in my classic chili recipe, I also changed the flavor profile of this chili slightly. I used tangy diced tomatoes with green chiles, which gives the chili a nice brightness. I paired that with a little more cumin than usual for a slightly earthy base, and then added some smoked paprika because that smoky flavor pairs really well with the black beans. I also wanted the black beans to be the star of this show, so I actually used half the amount of ground meat as my classic chili, which helps keep it very budget-friendly as well!
Ingredients for Black Bean Chili
Here’s what you’ll need to make this delicious and hearty pot of black bean chili:
- Onion and Garlic: Any pot of chili is going to start with plenty of onion and garlic to get those savory base flavors in place!
- Ground Beef: I used only a half pound of ground beef for this recipe, but you can increase it to one pound if you prefer a more meaty chili. You can also substitute with ground turkey if preferred.
- Tomatoes: I used a combination of diced tomatoes with green chiles and tomato paste for this chili. The diced tomatoes add texture and a zingy flavor (thanks to the green chiles) and the tomato paste adds richness and helps thicken the chili.
- Herbs and spices: The spice mix for this chili starts with a hefty dose of chili powder, then we add some extra cumin for earthiness, a little smoked paprika, oregano, salt, and pepper. Feel free to add a little cayenne if you like your chili spicy!
Toppings for Chili
One of the reasons I love chili the most is all of the fun toppings you can add to your bowl. It’s a great opportunity to use up leftovers in your fridge or pantry, and it can just add tons of flavor, color, and texture to the meal! Here are some of my favorite toppings for black bean chili:
- Fresh or pickled jalapeños
- Diced red onion
- Avocado
- Sliced green onion
- Cilantro
- Crushed tortilla chips
- Sour cream
- Cheddar cheese
- Fresh lime juice
- Diced avocado
- Pico de gallo
Serve with a side of Jalapeño Cheddar Cornbread!
Black Bean Chili
Servings 6 (about 1.3 cups each)Ingredients
- 1 Tbsp olive oil ($0.11)
- 1 yellow onion ($0.36)
- 4 cloves garlic ($0.32)
- 1/2 lb. ground beef ($3.50)
- 3 15oz. cans black beans, drained ($2.37)
- 1 10oz. can diced tomatoes with green chiles* ($1.00)
- 1 6oz. can tomato paste ($0.99)
- 1 Tbsp chili powder ($0.30)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp dried oregano ($0.05)
- ½ tsp salt ($0.04)
- 2 cups water ($0.00)
Instructions
- Dice the onion and mince the garlic. Add the onion and garlic to a large pot with the olive oil and cook over medium heat just until the onions are softened (2-3 minutes).
- Add the ground beef to the pot and continue to sauté until the beef is cooked through (5-7 minutes).
- Add the drained black beans, diced tomatoes (with juices), tomato paste, chili powder, cumin, smoked paprika, oregano, and water. Stir everything to combine.
- Place a lid on the chili and allow it to come up to a simmer. Let the chili simmer for about 15 minutes, stirring occasionally, to let the flavors blend and help the liquid thicken slightly.
- Taste the chili and add salt as needed (this will depend on the salt content of your canned goods. I added about ½ tsp). Serve with your favorite chili toppings and enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
How to Make Black Bean Chili – Step by Step Photos
Begin by dicing one yellow onion and mincing four cloves of garlic. Sauté the onions and garlic with 1 Tbsp olive oil in a large pot over medium-low heat until softened (2-3 minutes).
Add ½ pound ground beef (or turkey) and continue to sauté until the meat is cooked through.
Add three 15oz. cans of black beans (drained), one 10oz. can of diced tomatoes with green chiles (with the juices), one 6oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and 2 cups of water.
Stir all of the ingredients together until evenly combined. Turn the heat up to medium-high, place a lid on the pot, and allow the chili to come up to a boil. Once it comes up to a boil, give the chili a stir, replace the lid, and reduce the heat to medium-low.
Let the chili simmer over medium-low heat for about fifteen minutes, which will help blend the flavors and thicken the sauce. Give it a taste and add salt if needed. I added about ½ tsp. And that’s it! You’re DONE making dinner!
Add your favorite toppings and go to town! Or divide it up into single-serving portions and refrigerate for really easy ready-to-heat meals for the rest of the week.
I used to make this dish all the time, when it had a base of turkey, not beef: as an Irish lady living in cold, damp Dublin, it warmed the cockles of my heart. I’ll give this version a go, I guess, but I don’t know if it can beat the old version for ease and taste.
Hi Mary, I just emailed you the old recipe for you to keep. :)
This recipe rocks! But I’m also dying to try the old recipe. Would you mind sending it over to me as well? Thanks!
I just emailed it to you, Kat! :)
Please provide old recipe. Thank you
Sent!
A good foundation, but that’s about it. The recipe is very flawed in multiple ways.
1: Cook the ground beef first then remove it. Cooking it with the onions decreases contact with the heat, reducing the Maillard reaction.
2: Cook the onions for a few minutes before adding the garlic. Garlic burns quickly, so adding it later allows you to build up the flavor of the onions more.
3: I never made it the original way, but this recipe sounds very bland. This of course is up to personal preference, but I almost doubled the chili powder, tripled the other spices, and added 2 minced chipotle peppers in adobo sauce. You have to really try to over season a chili with this many black beans.
Please e-mail me a copy of the old recipe, it was a favorite. Thanks so much.
Just emailed you!
Hello,
Could I please get the old recipe?
Thank you!
Just emailed it! :)
Hi – will you please email me a copy of the old recipe? It was a household favorite! Thank you!
Just emailed it!
Please send the older version.
Just emailed it!
Could I get the old recipe? I’ve been making this chili since I found the recipe in 2018 and I prefer the old one.
Just emailed it to you! :)
Thanks a lot for sharing – such a hearty and spicy dish. I made up a vegan variation too 🌶💚 https://frauvirtin.com/vegan-chili-beans/
Can I make this in a crockpot instead of on the stove? (for a crowd)
Sure! I’d do high for four hours or low for 8 hours.
Could I get the old recipe? I really enjoyed it and this one’s not the same
Just emailed it to you! :)
Michele here…
I live in Texas and it’s a little w🔥rm outside to prepare this yummy dish, but I love black bean chili so I turned the AC down🌬️ and made it. 🍴🍲
I love beans in my chili so I am not a typical foodie from Texas. 🫘
I followed the recipe and added a few things….
Fire roasted green chilies.
I made my lime🍋🟩crema, which is sour cream with fresh lime juice, lime zest, dash of cumin and salt and pepper.🧂
I added a little chipotle🌶️adobo sauce to the chili while simmering. I love spicy.
I stuck with your yummy toppers, red onion, green onion,🧅 fresh jalapenos, avocado🥑slices, cilantro🌿 and the lime crema to cool it off a touch.
It was delicious and so easy to prepare.
I am going to share with friends this evening and we are adding Fritos🌽 and white Vermont🧀cheddar.
We love Frito pie around here. Lol
Thank you for sharing this delicious recipe.😋 So many positives, super lean and guests would never know that I didn’t spend hours in the kitchen.
Definitely going down as a VG(Very Good) in my old school recipe📇catalog.
It would be wonderful as chicken chili too.🐔
can I have an email of the old recipe please
Just sent it! :)
Could I please have the old recipe emailed to me? It was a favorite.
Just sent it! :)
Hi! This sounds delicious….but what’s the difference between this recipe and the old one? Would love to have the old recipe also since everyone is asking for it! 😊
Just emailed it to you! The main difference is this recipe uses ground beef and the old one uses ground turkey. There are also changes in the amounts of tomato paste and diced tomatoes.
Can you please send me the old recipe?
Just sent!
Great recipe!! Can I get the original emailed to me as well please? Thanks in advance!
Just sent!
Great Recipe
Hi I love this recipe for the mass of black bean cans my brother leaves me, though despite it tasting good I can’t get it to thicken up after following step by step. Is there a way to thicken it without changing the taste?
You’re positive you only added two cups of water? It should be pretty thick without any help! In the future maybe you can mash up some of the beans to thicken it up!
Could I also have the older version of the recipe? Thanks in advance!
Just sent!
Hello, could I please get the original recipe as well?
Just emailed it to you!
Can’t wait to try this recipe tonight. My new favourite food is black beans.
I see everyone asking about the old recipe and now I’m curious. Could you also send it to me. Thank you!!
Hello. Could I please get the original recipe emailed?
Thank you so much.
Just emailed you! :)
This is the first chili recipe I tried in years, especially since I wanted to eat healthier and strugfle with eating veggies, especially uncooked ones. My favorite veggies being starchy like beans or potatoes, and non starchy being garlic, carrots, bell peppers, and onions but the four of them have to be cooked.
This recipe is so delicoous and healthy. I didn’t have all the ingredients, like cumin so i used sine leftover taco seasoning, chicken brith, and some chipotle sauce since I didnt have onions or diced tomatoes. Along with my only bell pepper.
It’s so tasty 😭 I’m definitely gonna be making this more often as a healthy choice so I can stop driving myself nuts about struggling with other veggies.
Hi! I’ve loved this recipe, is there any way I can also get the old recipe emailed?? Thank you!
Just sent!
Hey! Would I also be able to get the old recipe emailed to me? That was always my go-to quick chili recipe :)
Just sent!
would you email the old recipe to me too? I have made it about 50 times.
Just sent! :)
Hi, I would like the old recipe emailed to me please! I have been making this for years and appreciate it.
Just emailed it!
Could I also have the old recipe emailed to me?
Just sent it!
I miss the old recipe :( The Weeknight Black Bean Turkey Chili version was A+++ and in my winter soup rotation year after year. Giving the updated version a go right now, but already noticing it’s much blander.
Could you please email me the old recipe too?
Sincerely, a forever Budget Bytes fan.
Just emailed you the recipe!
I would also love the old recipe 💜 thank you!
Just sent!
I would love the old recipe as well please! It’s been a staple for years. :)
Just emailed you!
This recipe is in our regular rotation. My husband made it last night, and we both noticed that it tasted blander. I checked the recipe and saw several changes, such as now we’re asked to drain the beans. The old recipe was much more flavorful. I would vote for changing it back, but if not, could you please email the old recipe to me, too? Thank you!
Yep, I can email you the old one! The main difference is draining the beans, which reduces the salt and that is probably what you’re noticing the most. :) The other difference that might have a an effect is the size of the can of diced tomatoes with green chiles. The original one used a 15oz. can which is pretty hard to find, so this time I used the more conventional size, which is 10 oz. You can always add an extra 4oz. can of diced green chiles to make up the difference, if you’d like! :) Anyway, check your inbox for the pdf of the old one.
Thank you Beth, I have always used the smaller can of green chilies and still loved the old recipe. and I think I still like it better. I think the new recipe is a little too thick and tomatoey, so maybe I will just up the salt and keep the 3oz if tomato paste and see how it works. I really think this recipe is just too acidic.
Made this a while back. I’m used to a meat-heavy chili, so I used a pound of ground beef instead of a half-pound, and only 2 cans of black beans instead of 3. Came together nicely, but was slightly too tomato-y for my taste. Next time I’ll add less tomato paste, but will definitely make again.
This was my favorite chili, but I remember it having ground turkey. Did anything else change? I wish I had saved the recipe and not just the link😕 Is there anyway to get the original recipe?
Yep, I can email you the old version. :)
That would be awesome! Thank you!
Me as well please!
Will do!
Hi, could I get a copy of the old recipe as well? This is one of our favorite winter meals!
Just emailed it!
I am on an intense budget and was looking for a meal that was good and to stretch. This did not disappoint; the bomb!
A few changes I made (out of necessity)-let me preface I was cooking for one:
-I had I can black beans so used 1 lb ground beef (it was 96/4 lean if that matters=less juices but not devoid)
-no onion so used a heaping tablespoon (probably 1.5-I measured with my heart there) of onion powder.
-bc I was a poundlow on protein I used 1.5 cups water.
This turned out so good! I’m keeping this recipe for good!
Going to stretch by adding cooked rice, on top of eggs, I’m from Cincinnati so chili spaghetti.
I’m not as big of a fan of the revisions. It was perfect before. Mine was a little too soupy this time around.
To remedy that, just don’t drain the beans and skip the water that I added. :)
Could you please email me the original recipe? This was a family favourite! Thx.
Just emailed it!
Made this yesterday, it was easy and simple to make. It was filling and hearty.
Step 3 doesn’t say to add the water but it does show and state in the image below the directions. Hubby forgot the water, oops!
Other than that, it smelled and tasted great. Thanks!
Thank you for catching that! It’s fixed now. :)
Thanks for the explanation, the simpler the better …
This has been my go-to chili recipe for years! I usually use a whole pound of meat and two cans of beans. Sometimes I also do a can of kidney beans and a can of black beans instead of two cans of black beans. It is also just as good with ground turkey. This is also a recipe that only gets better as leftovers!
One of my favorite things to make, thank you for this recipe. I have adjusted it slightly at this point to my tastes by using a full 1lb of turkey and more of the spices (but slightly less chili powder). I also tend to get the rotel tomatoes with cilantro and lime, and I like making it with two cans of black beans and one can of dark red pinto beans.
Still a go-to when on a time crunch. We grab a bag of Frito scoops and go town! Fantastic weeknight meal ftw!
Nice and quick and quite tasty. But honestly, not the Winn Dixie black beans, please. Kirby makes the best black beans and will improve the flavor. Also, try adding diced roasted peppers. Better yet roast your own , not canned
Quick and excellent! Thank you.
I have made this so many times, it’s an absolute staple! One game changing tip – instead of chili powder, I throw in a whole 7oz can of chipotle peppers in adobo sauce, diced. Adds incredible depth of flavor! You can adjust peppers to chili powder ratio to taste. But it’s so easy and cheap to stock up on these to have on hand.
I made this recipe, but after combining it, still put it in my slow cooker to simmer. The smells in my kitchen were so enticing that my family didn’t even wait for dinnertime. We all ate early, as everyone was “stealing” bowls right out of the crock pot! This one’s definitely a keeper!
My new favorite chili! I’ve made this twice now and will certainly be making it again. I made a couple changes to suit my taste, but the original recipe is awesome as-is! My daughter (18 months) loved it so much that she licked her plate!
Added a diced red bell pepper with the onion. Swapped out 1 can of beans for an extra 1/2 lb of turkey. Only used the bean juice from one can. Added 3/4 cup of chicken stock in lieu of the bean juice. Added a 1/2 tsp marmite. Lastly, I used mild Rotel for the tomatoes with chilis to make it toddler friendly.
My family loved this meal! Every single person had second and thirds! Definitely will make this again!
Made this for dinner last night. So simple and SO very delicious! Thank you for this wonderful resource for making great meals at home!!!
Great recipe! I used ground pork and it worked beautifully. I made the mild version and added a dollop of sour cream and some shredded cheese. I definitely will make this again! Thanks again!
Turned out great. Thought I had more cans of black beans but did not. So I did 1 can of black beans and 1 can of red kidney beans. I followed the recipe for all else. Even my picky 4yo ate it. Will do this again.
We love this chili! Made it over a dozen times. Great for littles too. Only thing we do differently is use 2 cans of black beans instead of 3 and use an entire pound of turkey for a ratio we love. Thanks for the great recipe!
I’ve only made this one time and it’s already a hit. I couldn’t believe how good it tasted for how quick and easy it was to make. Both me and my boyfriend have moms that make great chili, but this recipe still hit the spot for us. I also only had 2 cans of beans on hand, but that didn’t seem to be an issue. Cheese and jalopenos on top are a must.
One of my quick, go-to recipes. The whole family loves it!
??? 1.3 OZ of Meat per serving LOL. Definitely NOT for Cowboys or Bikers or Construction Workers LOL. and I’ve never seen anyone eat 1 CUP of Chilli LOL…….Other than that… it Sounds really Good Thanks I will try a BEEFED UP version of this recipe like use 1.5 lb instead of just a half lb and Beef not Turkey …..that’s for Turkey Chilli
Super easy and delicious.. will definitely make this again
I usually stray from following recipes completely but after seeing other reviews I faithfully followed it to the letter. I was pleasantly surprised by this chili. Very different from other chilis I’ve had but still have me the warm home-y feeling I’d expect from comfort food. Flavor factored in with how EASY, FAST, and cheap this recipe was makes me give it a 5/5. I served it with rice. Also happy with the quantity. My husband and I had huge bowls, he had seconds, and we both have generous portions to take to work.
I made these with 100% pain hot sauce added and theyre so good! I drained the beans a little though, just the water at the top of the beans until it was level. Thankyou for this!
Easy and incredibly good!
do you think this could be made in a crock pot? if so, how long?
Probably, although I’ve never done it so I can’t give a guestimate. If I were to try, I’d probably do a Google search for “slow cooker chili” and just use their cooking settings and times but then with these ingredients as a first shot.
When we first moved in together, my husband and I made this chili over and over and over again. We probably ate it every week. It is so affordable, tasty, and filling. Thanks for this classic recipe! We will always keep it on rotation.
I used grass fed ground beef, I added a habanero, and chili peppers. Guess you can guess that my family likes it spicy! I cooked this in a crock pot and it was delicious! Served over white Cuban style rice. Delicious and effortless!
This is so insanely good for how little effort it requires! I’ve started keeping cans of black beans on hand just so I can whip up this recipe on nights when I’m not sure what to cook. This chili is creamy and hearty – we always have it with tortilla chips… I get the blue ones, they feel fancier.
This chili is a solid weekday meal … I made half the recipe since I fly solo. The flavour when finished tastes a lot more “mature” than the half hour or so it takes to throw together! I ended up using twice as much minced meat (beef in my case) and only 1 can of black beans and that seemed to work well. I like the spice mix/balance in this recipe a lot – as prepared, I would feel fine serving it to family or friends as “spicy” but not too much so for adults who prefer things on the mild side (though maybe it’s a big much for small kids). In my opinion, you need the additional unmentioned garnishes to really bring this up to a five star meal … be it cheese, sour cream, nacho chips, or green onion … as on its own it is a little visually less appealing. Still, will happily add this to my recipe rotation -especially for weeknights!
Thanks for sharing Catherine!
Couldn’t be easier! Affordable framework for a healthy, filling and tasty chili. With the smoked paprika, it smells a little more dangerous than it is in terms of spice, so I kept the hot sauce on hand for risk-takers! :)
Very delicious! I used ground bison for the meat, and I doubled the recipe. The only thing that would have made it better, hot peppers, I had to leave out because my family are a bunch of wusses! :)
This was good and much quicker to make then I would have thought. It is also quite healthy. I’ll be making this again.
Tasty since i have a sore throat. i added a few drops of hot sauce at the end too. Just wish it were maybe fresher/colder at times. My mom recommended that I add a raw diced onion and some fresh lettuce. And also some shredded cheese. But i didnt have the foresight, so i have it just plain. it’s still good though =)
I’m proud of myself! Usually I would just throw the whole package of ground turkey in the recipe to avoid the hassle of freezing half. But I’m trying to be more budget conscious so I froze not only the other half pound of meat but the remainder of the tomato paste together since I’m going to definitely make this again. That’s how much I trust your recipes, Beth! Thanks for every single one of them. This one served my family of five dinner and I just had a leftover portion for lunch.
Awesome!! I’m so glad you took a moment to freeze the leftovers and I PROMISE those frozen leftovers will be a lifesaver on a rainy day and you’ll be so glad you took a moment to do it. :)
Made it, sampled it,LOVE IT. I will serve it with cornbread and coleslaw. I love chili even in the summer.
Ialso used more turkey, I am having to fight togetenough protein. This is a wonderful, easy recipe.
This was quick and really delicious. I did use 1 lb of turkey (package size), and 2 cans of tomatoes with mild green chilies because the can was only 10 oz. My mom is picky and likes her starchy, fatty meals, so I put a big dollop of sour cream on hers. Everyone else ate it plain. Warmed up the next day it made a nice lunch. I served it with a salad and cornbread. Beth’s recipes are the best.
I make this a lot and it’s so delicious! Usually I use ground beef instead of turkey and add in a diced jalapeno. Sometimes a can of corn at the end too.
We don’t have Rotel style tomato/chili cans where I live. We do have separate cans of green diced chilis though, but they’re super expensive. Can I just use plain canned crushed tomatoes and fresh green chilis chopped up? How many green chilies would you say to pair with one can of tomatoes? Thanks for all your (texmex/south american) recipes! :)
Unfortunately I think fresh green chiles will taste quite a bit different from the canned. BUT, they might still be really good, just different! It depends on the size of the chiles, but I think maybe about 1/4 cup diced might be good? And I’d suggest petite diced tomatoes rather than crushed tomatoes.
I am not Beth but I bet if you chopped the green pepper up and put it in with the onions and garlic to saute the chili will taste fine.
I’ve made this recipe several times and shared it with the family. Added a little brown sugar to help balance the flavors. Thanks for sharing.
This was super good! I ended up using a pound of turkey, needed to be used and halved the chili powder and cumin for my 2 year old. Served with corn bread bill be making this again on weeknights for something hearty, quick and delicious!
I’ve never had smoked paprika before. Wow, does it make chili go from good to great! I thoroughly enjoyed this recipe!
I had a whole pound of ground turkey to use, so I added a 26 ounce container of diced tomatoes. I had two cans of black beans, but they were enough, since I had the extra turkey. I didn’t double the spices because I like chili on the milder side, but I did end up adding a little more chili powder (1/2 T.) The spice mix is so flavorful, especially with the smoked paprika!
Thanks – I will be using this again!
Tried this recipe with dried beans. While the flavor was good, I think my beans are suspect as they didn’t soften up very much. Will definitely try again using canned beans.
Yes, you definitely need canned beans for this one. Using dry beans will require a LOT more liquid and a much longer cooking time.
Excellent recipe, my family devoured it. I added some frozen corn and a can of chickpeas. I don’t know how this chili is so filling, delicious and NOT heavy! thank you very much!
Made this recipe as written and it was delicious. Especially love the idea of less meat and more beans. Definitely will put this in the meal rotation. Thank you so much.
Thank you for this recipe, which is tasty, economical and very customizable. I will definitely make it again. ~ Didi
This chili is absolutely delicious! Very easy to make. I used ground beef instead of either using ground chicken or turkey since that is what I had in the freezer. I let the chili simmer on low heat for about 20 minutes to allow the flavors to merry, and I served the chili with rice, green onions, and sharp cheddar. My sister told me about this website, and I am grateful that I can make a delicious dinner without breaking the bank. Thank you so much Beth for creating this blog!!
I made this today in the crockpot. It cooked up fine but was very bland when we went to eat it. We then added the other half of a can of tomato paste and quite a bit more seasoning, vinegar, peppers, etc. In the end it was good but that was after changing the original recipe quite a bit.
Tossed everything in the slow cooker with chicken broth after browning and draining the ground turkey and it turned out amazing! So yummy – thanks for the recipe!!
Made this for the first time today (20 degrees here!) and am definitely making this again once the leftovers I tucked away in the freezer run out. I made a couple minor substitutions just to use up what I already had at hand… ground beef, Mexican chili powder, fire-roasted tomatoes and chiles, and swapped out 2 of the cans of black beans with red beans. I also doubled the amount of spices because I’m one of those people. But I love that it’s so versatile! I can see myself making it a ton of different ways just depending on what’s in the pantry.
Also… I can’t believe I’ve been using drained and rinsed beans in my chili all this time like a chump. That starchy liquid made it the perfect consistency!
One recommendation to those looking to add a little ‘pop’ – at the end, hit it with some fresh squeezed lime juice, and/or, even better…a couple of tablespoons of the liquid from a jar of pickled jalapeños!
Make it even quicker (~15-20 min.) by using your favorite salsa instead! My favorites are both by Herdez…salsa casera and salsa verde. They work equally well w/ground poultry or beef.
Oh. My. Goodness. The Weeknight Black Bean Chili is one of the BEST recipes I have ever made from Budget Bytes!!! I wanted to utilize the ingredients that I have in my kitchen, so I used ground beef instead of ground chicken or turkey. I cooked the chili for twenty minutes to intensify the flavor, to give it that homemade taste. It was so good that I came back for seconds, even though I’m supposed to have left overs for several days. I will definitely make this recipe again. Thank you so much, Beth!!! :-)
Glad you found another winner, LaTrice! :D
Here’s the secret with chili, the flavor is always a little muted right after you cook it. Store it in the fridge and reheat it the next day and it tastes 100% better! I’m to the point where I’ll cook chili and not eat it until the next day. It makes a HUGE difference.
I agree completely. I’m a HUGE fan of left overs, and it does taste better the next day!!! :-)
Made this and loved it! But now I have a HUGE container left over. Any freezing suggestions??
Thanks :)
Yep, you can freeze single serving portions in those blue top reusable plastic containers, or even in quart sized freezer bags. If using the containers, you can just reheat in the microwave, and if using the freezer bag just cut the bag off the frozen block and reheat in a sauce pot (low flame). Chili freezes great!
This recipe turned out wonderful! The only adjustment I made was adding in about 3-4oz of a can of chopped up chipotle peppers in adobo sauce. It adds a great smoky and peppery taste to the recipe. Try it out if you get a chance :)
I LOVE chipotle peppers, and will definitely give it a try next time!!!
Fabulous dish!! Didn’t change a thing..it’s perfect the way it is and I top it off with sour cream, green onions and/or cilantro, and shredded cheese. Yum!!! Very easy to make which is a bonus :) Thank you for this absolutely delicious recipe!
I topped off the black bean chili with shredded cheddar cheese and fresh cilantro. DELICIOUS!!!!
Quick warning: I tried this recipe using VERY budget cans of black beans (Lucky grocery store in-house brand), and found that the ratio of liquid to beans was much more disappointing than if I had gone with a name brand or a higher quality grocery store. If you shop at budget stores, either drain a can of the beans before adding them, or plan for a longer simmering period to boil off the excess liquid.
Good easy recipe, however I find it to be quite bland. The black beans shine, but it seems rather one note. It does work well with the tortilla chips.
Next time I make it I’m going to up the ante on the spices.
I took your advice and added the spices to taste rather than following the recipe. I ended up basically doubling all of the spices, and it came out amazing! Next time you make it, also consider adding a dash of lime juice. It adds a bit of zing that I think the original was kind of missing. I suppose sharp cheese and sour cream as a topping would provide that, but if you want a recipe that tastes more complete even without toppings, it really tops everything off well.
Great recipe! Easy ingredients that we had mostly on hand. I used 10oz of Rotel and 5 oz diced tomatoes. Could have been a little spicier – but fed to happy 10 year olds and the adults liked it too. Thanks – looking forward to trying more of your recipes.
Hi! I was wondering if this could be made vegetarian? Would it be okay to simply omit the turkey, or do you have any suggestions for replacing it? Thanks :)
Yes, absolutely! Just leave it out or replace with more beans. When doing a vegetarian version, I like to use a mix of black beans, pinto beans, and kidney beans for more color and flavor. :)
How long would you cook this for if there were no meat in it? Also, could you sub store-bought frozen black bean burger patties for the meat? If so, how long would you cook it? Thanks so much!
With no meat I’d cook it the same amount of time. The meat is cooked before the rest of the chili ingredients are added, so the simmer time isn’t affected by the meat. It just needs to simmer a bit to let the tomatoes and spices blend. :) I’m not sure about the frozen black bean burger though, because I’ve never used or eaten those.
Made this today, omg it was so good. It was quick and easy to make and filling.
OMG !!! this is sooooooooo delicious . For a long time my favourite bean dish has been Jamie Olivers “Good old chilli con carne ” ( check it out , yummy stuff ) but this very simple recipe has blown that one out of the water !!
Well , what can I add but “Thank you for this tasty meal that I will be making for many years to come “.
Oh , and another thanks for your prompt reply regarding my enquiry, quite some time ago , about what sort of cookware do you use .
It was very helpful .
Thanks again .
Julian.
I’d probably suggest draining and rinsing at least one or two cans of the beans.
I disagree, because the extra liquid from the canned black beans help thicken the chili. Why drain and rinse them?!
I made this yesterday for us to eat before trick or treating and it was great! Our guests loved it! I started with dry beans and added the rest of the ingredients to the crockpot mid-day. I increased the spices to suit our taste. Served it with a no-knead jalapeño cheddar sourdough. Thanks for a great recipe
Easy, delicious, filling and cheap. Thanks again for a great recipe Beth.
Yet ANOTHER great recipe. Thanks!
How did I miss this post back in February? This was the PERFECT dinner for the start of the fall though. My only changes are spicing it up, because we like spicy. Chipotle chili powder instead of regular. Sooooo good!!!
I just made this with dry beans and it looks more like beans with some tomato drippings! A little disappointing, but I’ll make it work. I want to try and use dry beans as much as possible, in the future should I remember to keep the juices from the crock pot and supplement with those?
Yep, you definitely need that starchy cooking water to help make the chili “sauce”. :)
I’ve tried a few of your recipes and they’ve all been very well-received. But this one… this one was an absolute hit at my house tonight. :)
I made it for my parents, the only adjustments I made were (1) substituting the ground turkey with ground beef, and (2) I used diced tomatoes without the green peppers, because my parents can’t do spicy. Honestly I’m not much of a cook, so I don’t trust myself enough to make too many adjustments just yet.
My dad had three bowls, and he doesn’t even eat much at night. And he complimented my “cooking skills”… three times! My mom got home late from work, very tired, and her face lit up when she smelled food, and she was so excited when she found out I was responsible for the delicious aromas in the kitchen, and that dinner was ready. You should have seen it, she hurried upstairs to change so she could try the chili. And she really liked it too, and she asked me all these questions because she wants to keep making it after I move out. I was full after only one bowl (and also eating fresh vegetables, like I’ve been trained to) but then I had a little more, out of pure gluttony, haha. I can’t wait for my siblings to come home for the holidays so they can try this!
You’re an artist, Beth! We had a nice dinner, all thanks to you! Thank you so much!
I made this the other night in the slow cooker. I used a mix of kidney & black beans as well as a pound of ground beef. I also added more seasonings. In the end it still tasted like a Minnesotan chili, very mild & saucy. It was good but we didn’t enjoy it as much on its own. This would be a great base for any chili cheese recipe though. I would certainly make it again for that. Thank you for sharing your recipe.
Omg Beth, this is definitely a winner recipe. I made this recipe for dinner tonight and as always, I made everything from scratch (black beans, diced tomatoes and chili power). I served I over brown rice, cuz my husband loves rice . It was so good.
Thank you so much again. I don’t know what I would do without your blog.
I am a HUGE fan of chili over rice. My husband is a Southerner and just doesn’t get it. :(
I made this last night, with a few substitutions. Firm tofu, cubed, instead of turkey, and a can of regular diced tomatoes with two diced serrano peppers instead of the diced tomatoes with green chiles. I also added some cayenne and crushed red pepper (we like it spicy!). It was really delicious! We’re going to stretch the servings by serving it over rice.
We’ll definitely make it again, maybe adding in some extra veggies…whatever is left over!
This is one of my favorite recipes! Delicious, cheap, and so easy to make after work. I make it vegetarian by substituting soy crumbles for the turkey and cooking it the exact same way. Freezes great too.
Delicious recipe! I didn’t have 3 cans of black beans so I added 1 can of kidney beans instead and it was great! I will definitely be making this again!
Hi Beth,
Just wanted to send a big “thank you” your way. I stumbled across your site just as a started grad school and it has been a life saver! It’s been great to be able eat delicious meals on a tight budget. I speak so highly of your blog I just received your book as a gift. Cheers!
This chili is so flipping good and EASY! I made it for my two boys, one’s picky (the first-born of course, ;)) and the other a gourmet. Our conversation at dinner consisted of trying to figure out WHY it was so tasty with so few ingredients! Let’s just say science was involved in the discussion lol. Well I’m making it again tonight- when my teenager who never talks manages to compliment my cooking – twice- I know I have a winner! BTW does it have something to do with not draining or rinsing the beans? I mean, besides just being a great recipe of course..! :)
Hahahaha, I honestly have no idea! :) Sometimes I think the recipes with fewer ingredients taste better because the flavors don’t get “muddy”, for lack of a better word. You can just taste everything better.
I made it…. didn’t happen to have enough black beans… so I just threw in what I had..
it was really awesome! My husband was snorting at the turkey part, but he couldn’t help himself enjoying every bowl.
Thank you :)
Great recipe! I deviated a bit with the seasonings at the end and added some lemon juice, hot sauce, and molasses. It was delicious!
This chili was amazingly tasty and SO perfect to put together after work… Not to mention, super affordable!!! I will definitely be making this again. :)
Beth. This is AMAZING!!!! I used regular red chili powder but halved it – and I skipped the tomatoes with chiles in favor of plain, so it probably evened out the spice level. The chili was rich and hearty and I think the smoked paprika was the key. (First time I’ve used it; had to buy new and couldn’t stop sniffing the little spice jar!) Absolutely delicious. I can’t wait for leftovers tomorrow!
I made this last week with tempeh instead of turkey and it turned out great. With a little brown rice it made six servings and I froze two of them. I’m curious to see how well it freezes. I’m trying the Mujaddara tomorrow with some more of your Broccoli Sambal. Love the site!
this chili is THE BEST. so easy, so affordable and tastes truly great, even better the next day. I added a bunch of tabasco and frank’s red hot to mine but that’s a personal choice. :)
I made this last week and it was so delicious! I had some leftover chopped jalapenos and added them in for a little extra heat (and cause I didn’t know what else to do with them…lord knows I’m not eating them straight). This chili was delicious and super quick. It got a thumbs up from my husband so I will definitely be making it again. Thanks!
PS I’m in BR too!!
AWesome! I’m in New Orleans now, but lived in BR for about 9 years. :)
I made this chili last week and it was wonderful! I was so quick to make and we doubled the batch and had it for lunches over the week too. We are already planning to make it again.
I have to say – I’m a HUGE fan of this website! I get ALL my recipes from here, and I think I would starve otherwise!
Proudly, I have eaten this chili every day this week and I can honestly say I didn’t get sick of it once. Actually, I still have a little bit left and I’m kind of sad that it’s almost done. SUPER recipe!
I’ve been making quite a few of your ABSOLUTELY easy,delicious recipes.This was a winner as well as the others! I do have a good chili recipe but with added smoked paprika,I believe this one has my husband convinced to throw out the other.I did not have ground turkey,but had chicken thighs.They worked beautifully.The amount made was also a perfect amount for the both of us for 2 nights.We just love ease with which these dishes provide us and the ingredient list isn’t lengthy nor complicated.Thank-you once again for your insight,expertise,but most of all simplicity! We need that in our life currently.Not to mention,a good satisfying meal. :)
I also made this last night and it was great! I did substitute one can of kidney beans for black beans. I may not buy canned chili again!
We decided to make this tonight. I had no ground turkey, so I subbed some shredded pork. I used black beans that I’d just cooked this weekend that didn’t have much liquid with them, so I added some water. I couldn’t find a 15oz can of tomatoes and chiles, so I used two 10oz cans. Then I realized that there was way more pork than there would have been turkey and added…
At about this point I realized I was meandering away from the recipe far enough I stopped checking the website. I’m sure ~your~ chili recipe is delicious, but my strange pork-chili-stew concoction remains to be tried in a few minutes.
Ah, the joys of cooking. Thanks for the starter idea!
Hahaha I love hearing the deviations from my recipes! It’s so much fun. :)
I made this tonight and it was really tasty! Great weeknight easy meal. I used a full pound of ground beef and 2 cans of kidney beans because that is what I had and it was a hit.
New reader here. I tried this recipe last night. Delicious! This one will definitely be one of my regular go-to recipes.
Thank you for the recipe and blog. I can’t wait to try your other recipes!
Thanks for this awesome recipe, Beth! Made this for dinner tonight and added in some extra veggies– bell peppers, jalapeno, corn, zucchini, and squash. Served it with cornbread. Loved it! I will be making this again.
Thanks for this recipe Beth! I made this last night and served it over rice & it was AMAZING! I normally stay away from chilis bc they can be too acidic for my liking but this was so “mellow” in terms of that. My family gobbled this up and I still have left overs. This will defiantly be added to my weekly rotation
I’m in Dallas too, and this recipe came at JUST the right time! I just whipped it up using what I had on hand so I didn’t have to go out in the cold, which meant cubed turkey cutlets instead of ground, and I’m impressed! I never make chili because it’s a bigger chore than I have time for, so recipe is a keeper!
I went to the spice rack and discovered I was out of chili powder, so I found a quick recipe online and just used a pinch of cayenne in place of the mild chili pepper. I also had to use powdered garlic because I was out of fresh, but it did the trick. 30 degrees outside, delicious chili inside!
Oh my goodness, Beth, this is fantastic! I made it with a can of kidney beans instead of the third can of black beans, because it’s what I had on hand, along with some soy crumbles instead of turkey to keep it veg. So, so good! And so easy! Thank you for this great recipe!
I cooked up a pot of this for dinner last night and will have the left overs tonight. Thanks for the post. This was DELISH!!!
I was quite stunned at how delicious this was, for so little effort! A++++ will cook again!
if i use fresh diced tomatoes over canned, does that make a big difference?
Not a huge difference. You may find that you need a little extra salt at the end, but that’s purely dependent on your taste buds. :)
Hi Beth,
I made the black bean chili last night. We loved it! So easy and delicious. I used a pound of the ground turkey and 2 10 oz cans of Rotel tomatoes. I also added to your spices 1/2 tsp of chipotle chili powder. I served it with sour cream and Fritos:) The best part besides the ease and wonderful flavor is there was a lot left so tonight we are going to add some corn, rice, salsa and cheese and make burritos! Thanks for sharing your wonderful recipes:)
I notice you use chili powder a lot. I’m a bit of a purist and like to start from scratch when I can. I also see you have a DIY chili seasoning recipe. Could you put together a recipe for the actual chili powder part of that too? That would be great! I found a recipe online but not sure if it matches well.
Unfortunately I don’t have a recipe for that spice mix, but only because I can’t get plain mild chile powder on its own. The only kind available in stores around here are cayenne or ancho chile powders, which are far too spicy to use in a mix like this. :(
This looks delicious! I may substitute ground venison for the turkey; organic, humanely killed (I should know), super lean, and it’s already in the freezer. Love all the beans for that extra comfort-food filling feeling.
As a hunter too, I plan on doing the exact same thing, use venison as well. Totally agree on humanely killed bit, I actually get really mad at hunters who don’t follow the rules and do it right. And the venison is organic, free range meat, can’t beat it. I think too, I could probably double this recipe and freeze it? Seems like that would work.
My chili usually takes two days to make, but the kids were in especially difficult moods since they couldn’t play outside in this frozen weather. About 30 minutes in the kitchen was all my house could take! My husband said he liked yours just as much as mine… No more days standing at the stove for me! Thank you for sharing this delicious, easy recipe. We loved it!
Just made a pot tonight to combat the cold Dallas weather – SO GOOD! I had to stop myself from eating it out of the pot. I added about half a jalapeno that I had since I like it spicy and used red onion since it was on hand, but kept everything else the same. This is a keeper! Thanks!
I have always been told to drain/rinse canned beans. Is there something you can recommend for thickening the chili if I do end up draining/rinsing them?
If you do drain and rinse the beans, it will be a lot less saucy, kind of like just a mix of beans and meat. You can try adding a cup of broth (beef, chicken, or vegetable) and then double the tomato paste to help thicken the broth into a sauce. But, the extra acidity in the tomato paste may require adding a little sugar to mellow it out and a little salt to make up for what was in the bean liquid.
The liquid in the can of beans is really just starchy, salty water (the starches seep out of the beans as they are stored and the salt is added for flavor). I think most people drain and rinse them to reduce the salt content. I usually drain and rinse them for bean salads and things where I don’t want them to be so goopy, but here the “goopiness” (haha) actually works in my favor.
i do something like this but without the meat. absolutely delicious and filling. especially if you’re topping the dish with cheese, or serving with tortillas topped with cheese. usually i make the beans in the slow cooker, then just fry up the veg, dump in the cooked beans, and heat together while the cheese melts on the tortillas :) quick, easy, cheap, delish.
I think I will make this for dinner tonight, looks delish! =,)
I love finding new chilli recipes, this looks so good! Perfect served on top of a big buttery jacket potato!
I usually serve my chili over rice — I find that it really stretches the chili, and makes it a bit more filling. If you start your rice when you start your chili, they should finish at the same time.
looks really good, have to try it.
The previous poster almost touched on this…..about a pound of dry beans, do you think? I’ll be sure to review it when I make it!
Yes, when I cook a pound of beans it’s roughly the same amount as three cans.
Would red onions be ok if I don’t have a yellow onion?
Although I generally use red onions for fresh preparations rather than cooked, I think they might actually work okay here.
I am started cooking all my own bean in the slow cooker, how many cups of beans would you say per can?
I think it’s usually about a cup and a half?
I have another question for you, Beth. Does this chili freeze well? Thanks! :-)
Yes, chili is one of my favorite things to freeze. :D
I’m a HUGE fan of black beans, and I am looking forward to making it!! :-)
Making chili in these frigid temps. Using dark red, light red, and black beans. Thanks for the tip about reducing the amount of meat. Prices are crazy stupid lately!
Can I use red beans instead of black?
Yep!
It’s always a good day when I see a brand new legume recipe uploaded here! These have been a godsend during grad school.
Just a quick question – after trying the hearty vegetable soup from the Budget Bytes cookbook, I’ve been on a major barley kick, and I’m thinking of adding 1/2 or 1/3 cup of it to bulk up the chili in pace of the turkey for a vegetarian twist. For that to work, do you think I’d have to add some vegetable broth to the recipe to have enough cooking liquid?
Oooh, I bet that would be delicious! Yes, I’d definitely add some broth to go along with the barley because there isn’t much liquid in the chili.