Southwestern Black Bean Chili

Name: Southwestern Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 2 cans (15 oz each) black beans, rinsed and drained; 1 can (14.5 oz) diced tomatoes; 1 cup corn kernels (fresh or frozen); 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Cozy Bowls

I love making a big pot of Southwestern Black Bean Chili, especially on chilly evenings. This recipe is packed with flavor and healthy ingredients, making it a comforting and nourishing meal. The combination of smoky spices and fresh vegetables creates a vibrant dish that warms you from the inside out. Plus, it’s incredibly easy to prepare, and I always have leftovers for quick lunches! If you’re looking to spice up your weeknight dinners, this chili is perfect. Trust me, your taste buds will thank you!

Created by

Anna

Last updated on 2026-01-18T14:46:28.215Z

When I first decided to make this Southwestern Black Bean Chili, I was amazed at how simple it was to create something so delicious. I began by sautéing onions and garlic, which filled my kitchen with a wonderful aroma. I added cumin and smoked paprika for depth, and once the black beans were added, the whole dish came together beautifully.

What I learned was the importance of letting the chili simmer for a while. This not only allows the flavors to meld but also thickens the chili into a hearty consistency. I always add a squeeze of lime juice before serving for an extra burst of freshness – it really elevates the dish!

        Why You'll Love This Recipe
        Rich, smoky flavor with a hint of spice
Vegan and packed with nutritious ingredients
Perfect for meal prep or a cozy gathering

      

Ingredient Insights

The interplay of spices in Southwestern Black Bean Chili is essential for achieving its signature flavor. Chili powder provides warmth and depth, while smoked paprika adds a distinct smoky quality that complements the beans beautifully. Don't skip toasting the spices briefly in the pot; this step amplifies their fragrance and enhances their overall impact in the dish. If you're looking for more heat, consider adding cayenne pepper to taste.

Black beans are not only the star ingredient in this chili but also a fantastic source of protein and fiber. Rinsing and draining them properly is crucial to removing excess sodium and enhancing their flavor. If you're in a pinch, canned kidney or pinto beans can also work; however, they will impart a slightly different texture and taste. Fresh corn, when in season, gives a sweet burst that frozen corn may not fully replicate, so choose according to availability.

Cooking Techniques

When sautéing the onions, it’s important to cook them until they're translucent without browning—this typically takes about 5 minutes over medium heat. Keeping an eye on them ensures they release their sweetness without scorching, which could introduce bitterness to your chili. If you prefer an extra layer of flavor, you could add diced jalapeños when cooking the onions for a light kick.

Simmering the chili on low for 30 minutes allows flavors to meld beautifully, but you can extend this simmer time to deepen the taste if you have the time. Just be sure to stir occasionally to prevent sticking. The chili is done when it thickens slightly and you can see the rich colors intensify. Adjust the salt and pepper towards the end of cooking to enhance the final flavor.

Ingredients

Chili Ingredients

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 cans (15 oz each) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
1 cup corn kernels (fresh or frozen)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and diced bell pepper, cooking for another 3 minutes.

Add the Spices

Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 additional minute to toast the spices and release their flavors.

Combine Remaining Ingredients

Add the black beans, diced tomatoes, and corn to the pot. Stir everything together, making sure all ingredients are well mixed.

Simmer the Chili

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste.

Finish and Serve

Before serving, stir in the lime juice for a fresh kick. Garnish with chopped cilantro and enjoy your delicious Southwestern Black Bean Chili!

Pro Tips

For a heartier chili, you can add diced zucchini or sweet potatoes. Adjust the spices to your preferred heat level by adding cayenne pepper or jalapeño.

Storing and Reheating

This Southwestern Black Bean Chili makes for excellent leftovers. After cooling, store it in an airtight container in the fridge for up to four days. The flavors will continue to develop, making it even tastier the next day. For long-term storage, freeze portions in freezer-safe bags, removing as much air as possible; it should keep well for about three months.

To reheat, simply microwave individual portions or warm it on the stovetop over low heat. If you've frozen it, let it thaw in the fridge overnight before reheating. You might want to add a splash of vegetable broth when reheating to restore moisture, especially if it has thickened too much.

Serving Suggestions

Pair your Southwestern Black Bean Chili with crusty bread or serve it over rice for a heartier meal. Toppings like avocado slices, diced red onion, or a dollop of vegan sour cream can elevate the experience even further. Alternatively, you could turn this dish into a filling by serving it in warm tortillas for chili burritos, topped with your favorite garnishes.

If you're hosting a gathering, this chili works wonderfully as part of a taco bar. Offer an assortment of toppings, such as shredded lettuce, jalapeños, and fresh tomatoes, to let guests customize their bowls. This vibrant and flavorful dish is sure to be a crowd-pleaser when served in this interactive manner.

Questions About Recipes

→ Can I make this chili in advance?

Absolutely! This chili tastes even better the next day. Just store it in the refrigerator and reheat before serving.

→ Is this chili gluten-free?

Yes, all the ingredients used in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

→ Can I freeze leftover chili?

Yes, this chili freezes well. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months.

→ What can I serve with this chili?

It's delicious on its own, but you can serve it with cornbread, over rice, or with tortilla chips for added texture.