Let’s Talk Black Bean Chili (And Why I Keep Coming Back to It)

Alright, picture this: It’s raining cats and dogs outside, I’m hungry, and frankly, not in the mood to be fancy. What do I make? You guessed it—Vegetarian Black Bean Chili. I’ve been making this for, I don’t know, forever? Honestly, I think the first time was by accident after realizing I was out of ground beef—best mistake ever made, if you ask me! My family didn’t even notice the swap (or they pretended not to, bless them). Once, my brother tried to top his with potato chips; it was… a choice. Anyway, this is my go-to for chilly Yorkshire evenings or when I’m feeding a crowd. If I’m honest, someone’s always asking for seconds—and sometimes, so am I.

Why I Can’t Stop Making This Chili

I make this when I want something hearty that doesn’t take itself too seriously. My family goes crazy for this because it’s ridiculously filling; nobody ever leaves hungry (except that one time I forgot to double the recipe). And I like that it comes together mostly form things sitting in the pantry; honestly, as long as you have beans and some kind of tomato, it’ll taste good. Plus, it’s forgiving—if you burn the onions a bit, you just call it ‘smoky’ and move on. Also, it’s one of those dishes that always gets better after sitting overnight, but more about that later. Oh, and you can easily sneak in extra veggies if you’re on that health kick (which, some weeks, I pretend I am).

What You’ll Need (Substitutions Galore)

2 tablespoons olive oil (or vegetable oil—sometimes I just use whatever’s handy)
1 large onion, chopped (yellow is classic, but I’ve used red and even shallots in a pinch)
2 bell peppers, chopped (honestly, whatever color you’ve got; green is a bit more earthy)
3 garlic cloves, minced (or a teaspoon of garlic powder if you’re feeling lazy—I won’t judge)
1 heaping tablespoon chili powder (okay, sometimes I go overboard here—it’s not a science)
1 teaspoon ground cumin
1 teaspoon smoked paprika (regular’s fine, but that smoky stuff adds magic)
2 cans (15oz each) black beans, drained and rinsed (I’ve made this with red kidney beans too; still tasty!)
1 can (15oz) diced tomatoes (My grandmother swore by San Marzano, but…any canned tomato works)
1 cup vegetable broth (or use water—it’ll be ok, promise)
1 cup corn (frozen, fresh, or canned—seriously, no one cares)
Salt & pepper to taste (I almost always end up adding more at the end)
Optional extras: 1 diced jalapeño for heat, a squeeze of lime, a handful of chopped cilantro, or a splash of hot sauce

How I Throw This Together (Steps, Sort Of)

Heat a big pot over medium heat and add the oil. Once it’s shimmery (technical term!), toss in the chopped onion and bell peppers. Sauté until they’re soft—about 5-7 minutes. Don’t panic if you get some crispy bits (I secretly like them).
Stir in garlic (or garlic powder), chili powder, cumin, and smoked paprika. This is where the kitchen starts to smell amazing. Cook for about a minute; just let everything get friendly.
Pour in your black beans, tomatoes, corn, and broth. Give it all a good stir. Bring it up to a boil (not bubbling out of the pot, mind), then drop the heat and let it simmer. If it starts to look a bit thick, add a splash more broth or water—mine always seems to soak up more than I expect.
Let it go for 20-30 minutes, stirring occasionally. Now is absolutely when I sneak a taste. Actually, I find it works better if you let the flavors muddle together a little longer, say 40 minutes, but who has that kind of patience?
Taste and adjust—more salt, more pepper, maybe extra lime. At this stage, it’ll look a bit like a hot mess but just trust the process. (Don’t forget to fish out any big herb stems if you used fresh cilantro—nobody likes a surprise woodchip in their soup.)

Things I’ve Learned the Hard Way (Notes)

If you use dried beans, soak them overnight or you’ll be eating at midnight—don’t ask me how I know…
This chili is thick. If you want more brothiness, just splash in extra liquid. I used to think chili had to be as thick as concrete—turns out it doesn’t.
Do yourself a favor and double it. Future-you will thank you (or whoever opens the fridge first).

How I’ve Tweaked It (Or Tried To…)

Once I swapped in sweet potatoes. It turned out oddly sweet—not my cup of tea, but my neighbor loved it.
You can add carrots or zucchini in the veggie sauté stage. It bulks things up; sometimes, I like the extra texture.
Tried it with lentils once—eh, didn’t love it. Maybe that’s just me. Or I was distracted watching Bake Off and missed something.

Kit You Might (or Might Not) Need

All you really need is a big old pot and something to stir with. A Dutch oven is nice, but a basic soup pot works perfectly well. Don’t have a can opener? I have used a sturdy spoon and some creativity—just watch your fingers.

How to Store It (Spoiler: It Never Lasts Long)

This keeps for 3-4 days in the fridge, in a sealed container. But honestly, in my house it never lasts more than a day! If you actually have leftovers, it thickens up in the fridge (in a good way). And yes, it freezes beautifully. Sometimes I squirrel a batch away for a rainy day—usually forget it’s there, though.

How I’d Serve It Up

We do bowls with a scoop of rice, a dollop of sour cream, some cheddar. Or tortilla chips for scooping (kids love that; grown-ups too honestly). Occasionally, I’ll slide in a cheeky bit of avocado if I want to feel fancy. My uncle insists on cornbread which, hey, maybe he’s onto something (here’s a cornbread recipe that actually works: Serious Eats Gluten-Free Cornbread).

I once saw someone drop a fried egg on top—looked a bit wild, but now I do it sometimes. It’s great.

Stuff I Wish I Knew Earlier (Pro Tips)

I once tried to rush the simmering stage and regretted it; not enough flavor, just a mushy stew. Letting it sit makes all the difference.
Adding all the salt early is a rookie move—I accidentally did that once, and it tasted like the sea. Add it just before serving. Or, you know, taste as you go.
If you want a thicker chili, mash up a spoonful or two of beans against the side of the pot. Actually, I find this also makes it creamier.

People Actually Ask Me These Questions

Can I use other beans?
I get this a lot! Sure—you can throw in pinto, kidney, or even white beans. Whatever’s lurking in your cupboard.

How spicy is it?
Well, it’s as spicy as you make it. I keep it pretty mild (my mum’s not keen on heat), but the kids add hot sauce after. If you want it blazing, go wild with jalapeños or toss in chipotle paste (here’s a page with loads of chili options to inspire you: Chili Pepper Madness: Types of Peppers).

Can I make it in a slow cooker?
Absolutely. Just throw everything in, cook on low for 6-8 hours (or high for about 3-4), stir occasionally if you remember. It tastes lovely, but you might want to sauté the veggies first for a bit of extra oomph. And if you’re short on time, honestly, the stovetop’s fine.

How do I thicken it?
Mash up a few beans (or add a spoon of cornmeal—thanks to Cookie and Kate’s chili tips for that one), and simmer for a while. Works like a charm.

A Quick Detour (Because Why Not?)

By the way, if you’re ever visiting Yorkshire and someone offers you chili, they might mean the meaty kind, so just double-check before you dig in. I learned that the awkward way at a family potluck. Also, if you do try this with baked beans, let me know if it works—I’m genuinely curious.

Vegetarian Black Bean Chili: A Cozy, Flavorful Favorite Recipe