Hearty Black Bean & Veggie Chili
A thick, warming chili packed with tender black beans, bell peppers, and sweet corn in a smoky, spiced tomato base. It comes together in one pot and tastes even better the next day, making it perfect for meal prep or a cozy weeknight dinner.
For 4 servings
- prep
Soak the black beans overnight.
Rinse the dried black beans and pick out any stones. Cover with plenty of water and soak for at least 8 hours or overnight. Drain and rinse before cooking.
- pressure cook · ~20 min
Cook the black beans until tender.
1.Add soaked and drained beans to a pressure cooker with 3 cups fresh water.2.Cook on medium heat for 4-5 whistles, then let pressure release naturally.3.Check doneness — beans should mash easily between fingers but hold their shape.TIPUndercooked beans can be firm and grainy — make sure they're fully tender before moving on. - saute · ~10 min
Build the aromatic base.
1.Heat oil in a large pot over medium heat until shimmering.2.Add chopped onion and cook until translucent and lightly golden (5-6 minutes).3.Add minced garlic and cook until fragrant (30 seconds).4.Add diced bell pepper and sauté until slightly softened (3 minutes). - saute · ~6 min
Bloom the spices and add tomatoes.
1.Add cumin powder, smoked paprika, red chili powder, and black pepper to the pot.2.Stir continuously for 30 seconds until spices are fragrant and darkened slightly.3.Add diced tomatoes and tomato paste; cook until tomatoes soften and break down (5 minutes).TIPDon't let the spices burn — keep the heat medium and stir constantly. - simmer · ~25 min
Combine and simmer the chili.
1.Add cooked black beans along with their cooking liquid to the pot.2.Pour in 1.5 cups water and stir in the salt.3.Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.4.Add corn kernels in the last 10 minutes of simmering.TIPThe chili should thicken as it simmers — if it gets too dry, add a splash of water. - mix
Finish with lime juice.
Turn off the heat. Stir in the fresh lime juice and taste for salt — adjust if needed.
TIPThe lime juice brightens the entire dish — don't skip it. - serve
Ladle into bowls and garnish with fresh cilantro.
Serve hot in deep bowls topped with chopped cilantro and your favorite chili fixings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, reserve the bean cooking liquid and add it to the chili — it naturally thickens the pot.
- 2Taste the cooked beans before adding them to the chili; they should be tender but not mushy, so adjust pressure-cooker time if needed.
- 3To deepen the smoky flavor, char the bell pepper directly over a gas flame or under the broiler before dicing.
- 4Let the chili rest for 10 minutes off the heat before serving — the flavors meld and the texture becomes more cohesive.
- 5Make ahead: Chili tastes even better after a day in the fridge, so cook it 24 hours in advance for maximum depth.
- 6If the chili seems too thin after simmering, mash a few bean chunks against the pot wall with a spoon to release their starch.
Adapt it for your goals.
Low-oil
Sauté the onion and bell pepper in 2 tablespoons of water or vegetable broth instead of oil, adding more liquid as needed to prevent sticking — ideal for oil-free diets.
high proteinHigh-protein
Stir in 1 cup of crumbled tofu or tempeh after blooming the spices for an extra protein punch without changing the chili's smoky character.
jainJain
Omit the garlic and onion, replacing with 1/2 teaspoon asafoetida (hing) and an extra bell pepper — this respects Jain dietary restrictions while keeping the base savory.
veganVegan
The recipe is already vegan, but for a richer mouthfeel, swirl in 2 tablespoons of cashew cream or coconut cream just before serving.
smoky chipotleSmoky-chipotle
Add 1-2 teaspoons of minced chipotle peppers in adobo sauce along with the tomatoes for a smoky, spicy depth that complements the corn and beans.
Why this is on our healthy list.
High in Plant-Based Fiber
Black beans and corn provide soluble and insoluble fiber, supporting digestion and helping you feel full longer.
Packed with B Vitamins
Bell peppers and tomatoes are rich in vitamin C and B-complex vitamins like folate, which support energy metabolism.
Low in Saturated Fat
With just a touch of vegetable oil and no animal products, this chili is naturally low in saturated fat.
Antioxidant-Rich Ingredients
Smoked paprika, cumin, and tomatoes deliver antioxidants such as lycopene and curcumin, which help combat oxidative stress.
Frequently asked questions
Yes — use two 15-ounce cans, drained and rinsed. Skip step 2 and add the beans directly in step 5, then reduce the additional water to 1/2 cup.
