This black bean chili is a hearty, high-fiber, and protein-rich meal that’s easy to make in one pot, perfect for busy weeknights when you want something healthy, filling, and full of flavor.
For more chili recipes, check out our lentil chili, vegetarian chili, sweet potato chili, and chili with beans.
A flavorful high-protein, low-fat meal
This black bean chili is the kind of cozy, nourishing meal that warms you from the inside out 🌶️. It’s made with simple pantry staples like black beans, sweet potatoes, and spices that come together in just one pot for an easy, healthy chili recipe that’s ready in about 30 minutes.
Packed with fiber, plant protein, and wholesome veggies, this chili supports a balanced, Mediterranean-style way of eating while keeping things simple and satisfying. It’s naturally low in saturated fat and rich in flavor thanks to the smoky paprika and cumin that make every bite comforting and delicious.
Louise and I love making this when we want something hearty yet light — it’s proof that healthy food can still feel like comfort food 🥣.
Serve it over brown rice or quinoa with a dollop of Greek yogurt for the perfect vegetarian family dinner idea that everyone will enjoy ❤️.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: adds richness and helps develop flavor. Substitute avocado oil or a neutral vegetable oil.
- Onion: yellow or white both work. You can use shallots for a milder flavor.
- Green bell pepper: adds color and sweetness. Substitute red or orange bell pepper, or even zucchini for extra veggies.
- Garlic: fresh garlic gives the best flavor, but garlic powder works in a pinch.
- Ground cumin: gives that earthy, chili base flavor. Substitute with ground coriander for a lighter touch.
- Chili powder: adjust to taste for spice level. Add cayenne or chipotle for a kick.
- Smoked paprika: adds depth and smokiness; if unavailable, try regular paprika with a dash of liquid smoke.
- Tomato paste: helps thicken and enrich the sauce; substitute crushed tomatoes if needed.
- Sweet potatoes: bring a natural sweetness and creaminess to this heart healthy chili recipe. Butternut squash or carrots make great alternatives.
- Crushed or diced tomatoes: canned are best in this quick chili; fire-roasted tomatoes add extra flavor.
- Black beans: the star of this high protein vegetarian dinner. Substitute kidney beans or pinto beans.
- Broth: use vegetable or chicken broth. For an easy one pot chili, bouillon powder dissolved in water works perfectly.
- Dried oregano: adds a Mediterranean note and it fits perfectly with the beans.
- Balsamic vinegar: adds a subtle sweetness and depth that really elevates the chili. Trust me, it’s the secret touch that brings all the flavors together. No balsamic? Just finish with an extra squeeze of lime or lemon juice for a fresh, bright kick.
How to Make Black Bean Chili
Step 1 – Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, and sauté for about 4 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, and tomato paste. Cook for another minute, stirring often, until everything smells warm and fragrant. This creates the rich, smoky base that makes this an easy healthy chili recipe.
Step 2 – Add the Main Ingredients
Add the sweet potatoes, diced tomatoes, black beans, and broth. Stir well so the flavors blend together. The sweet potatoes will make the chili naturally thick and hearty while the beans add plant-based protein.
Step 3 – Simmer Until Tender
Season with oregano, salt, and black pepper, then bring to a gentle simmer. Cook uncovered for about 20 minutes, or until the sweet potatoes are fork-tender. Give it an occasional stir so nothing sticks to the bottom.
Step 4 – Finish and Serve
Stir in the balsamic vinegar to brighten the flavor, then taste and adjust for seasoning. Serve hot over brown rice or quinoa with a dollop of low-fat Greek yogurt or Skyr and a squeeze of fresh lime. It’s a satisfying vegetarian chili recipe everyone will love.
Tips
- Use quality broth: Whether you go for vegetable broth or chicken broth, we usually use bouillon powder dissolved in hot water — it keeps groceries light and a small tub lasts for weeks.
- Rinse your black beans: Always drain and rinse canned black beans before adding them. This reduces excess sodium and helps keep your heart healthy chili recipe lighter and cleaner in flavor.
- Don’t skip the sauté: Cooking the onion, bell pepper, and spices first builds a rich flavor base for this easy one pot chili.
- Adjust the spice level: Add more chili powder or a pinch of cayenne if you like a little heat.
- Simmer gently: Keep the chili at a low simmer so the sweet potatoes cook evenly and the flavors meld beautifully.
- Taste before serving: A splash of balsamic vinegar at the end brightens and deepens the flavors, adding balance and richness without extra sodium.
- Make it ahead: Like most fiber rich chili recipes, this one tastes even better the next day after the flavors settle.
- Add toppings: Finish your chili with low-fat Greek yogurt or Skyr for creaminess, diced avocado for healthy fats, and fresh cilantro for color and freshness. You can also add jalapeño slices, a spoonful of pico de gallo, a fried egg, or a dash of hot sauce for extra flavor and heat.
Frequently Asked Questions
Yes! Like most vegetarian chili recipes, the flavor actually improves after resting. Store in the fridge for up to 4 days or freeze for up to 3 months.
Absolutely. Adjust the chili powder or add a pinch of cayenne for heat. For a milder version, reduce the spices slightly or use sweet paprika instead.
It’s perfect with brown rice, quinoa, or a slice of whole-grain bread. Add toppings like Greek yogurt, avocado, or fresh herbs for extra flavor.
Definitely! Kidney beans, pinto beans, or even chickpeas work well if you don’t have black beans on hand.
More Easy Black Bean Recipes
- Black bean salad
- Easy black bean soup
- Black bean burger
- Corn salad with black beans
- Black bean mango salad
- Black bean corn salad
- Dense bean salad
- Mediterranean bean salad
- Delicious quinoa salad
If you tried this black bean chili recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Easy Black Bean Chili – Healthy, Low Fat, and Ready in 30 Minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- ½ green bell pepper diced
- 3 cloves garlic grated
- 2 tablespoons tomato paste
- 1½ teaspoons smoked paprika
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes or 1 tablespoon chili powder blend, not pure chili powder. Adjust spiciness to taste.
- 1 pound sweet potatoes peeled and cut into chunks
- 2 cans black beans (15 oz / 400 g each can) or 3 cups cooked black beans
- 1 can crushed tomatoes (15 oz / 400 g can)
- 3 cups broth vegetable or chicken — add more if necessary
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste + black pepper
- 1 tablespoon balsamic vinegar optional if you have it in your pantry
- 1 lime or lemon — the juice
Instructions
- Build the Flavor: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 onion (chopped) and ½ green bell pepper (diced), and cook for about 4 minutes until softened.Stir in 3 cloves garlic (grated), 1½ teaspoons smoked paprika, 1 teaspoon cumin, ¼ teaspoon red pepper flakes (or chili powder), and 2 tablespoons tomato paste. Cook for 1 more minute, stirring constantly, until fragrant.
- Add the Main Ingredients: Add 1 pound sweet potatoes (peeled and diced), 1 can crushed tomatoes, 2 cans black beans (drained and rinsed), and 3 cups broth. Stir well so everything combines.
- Simmer: Season with 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper. Bring to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
- Finish and Serve: Stir in 1 tablespoon balsamic vinegar, then taste and adjust for salt. Serve hot over brown rice with a spoonful of low-fat Greek yogurt or Skyr and a squeeze of lime.
Notes
- Olive oil → Avocado oil or a neutral vegetable oil.
- Onion → Yellow, white, or shallots for a milder flavor.
- Green bell pepper → Red or orange bell pepper, or zucchini for extra veggies.
- Garlic → Garlic powder if you don’t have fresh cloves.
- Ground cumin → Ground coriander for a lighter, citrusy note.
- Chili powder → Add cayenne or chipotle for more heat.
- Smoked paprika → Regular paprika with a dash of liquid smoke.
- Tomato paste → Crushed tomatoes or tomato purée for a softer texture.
- Sweet potatoes → Butternut squash or carrots for a similar sweetness.
- Crushed tomatoes → Fresh, diced or fire-roasted tomatoes for extra depth.
- Black beans → Kidney beans or pinto beans for variety.
- Broth → Vegetable or chicken broth; we use low-sodium bouillon powder dissolved in water for ease and long shelf life.
- Dried oregano → Italian seasoning or dried thyme for a subtle twist.
- Balsamic vinegar → Lime or lemon juice for a fresh, tangy finish.
- Rinse your beans: Always drain and rinse canned black beans to reduce sodium and keep the flavor clean.
- Don’t skip the sauté: Cooking the onion, bell pepper, and spices first builds a rich, flavorful base for this easy one pot chili.
- Adjust the heat: Add more chili powder or a pinch of cayenne if you like it spicy.
- Simmer gently: Keep the chili at a low simmer so the sweet potatoes cook evenly and the flavors blend beautifully.
- Taste before serving: A splash of balsamic vinegar at the end adds brightness and depth without extra sodium.
- Make it ahead: Like most fiber rich chili recipes, this one tastes even better the next day as the flavors develop.
- Add toppings: Top with low-fat Greek yogurt or Skyr, avocado, cilantro, jalapeño, or pico de gallo for extra flavor and color.
Nutrition
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