Smoky Black Bean Chili

This hearty smoky black bean chili is packed with robust southwestern flavors, rich spices, and tender beans. A touch of chipotle peppers in adobo sauce delivers a deep, campfire-like smokiness that makes this vegan dish incredibly satisfying.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

Illustrative food photo for Smoky Black Bean Chili
  • Prep time: 15 minutes
  • Cook time: 29 minutes
  • Total time: 44 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 to 2 tablespoons chipotle peppers in adobo sauce, finely chopped
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 cup vegetable broth
  • 1 cup frozen sweet corn
  • 1 tablespoon pure maple syrup

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced red onion and green bell pepper, sautéing for about 6 minutes until they begin to soften.
  3. Add the minced garlic, chili powder, ground cumin, and smoked paprika, stirring constantly for 1 minute to toast the spices.
  4. Stir in the chopped chipotle peppers in adobo sauce, fire-roasted diced tomatoes, tomato sauce, and vegetable broth.
  5. Add the drained black beans and bring the entire mixture to a boil.
  6. Reduce the heat to medium-low, cover, and let simmer for 25 minutes, stirring occasionally.
  7. Stir in the frozen sweet corn and pure maple syrup, then simmer uncovered for an additional 5 minutes.
  8. Season with salt and pepper to taste, and serve hot with your favorite toppings.

Tips

  • Adjust the heat level easily by increasing or decreasing the amount of chipotle peppers in adobo sauce used.
  • A splash of maple syrup helps balance the acidity of the tomatoes and the intense smokiness of the chipotles.
  • Serve this chili with fresh avocado slices, chopped cilantro, and a squeeze of lime juice to brighten up the rich flavors.

Frequently Asked Questions

Can I freeze this chili?

Yes, this chili freezes beautifully for up to 3 months in airtight, freezer-safe containers.

What can I substitute for chipotle peppers in adobo?

You can use an extra teaspoon of smoked paprika and a pinch of cayenne pepper, though you will lose some of the deep smoky complexity.

Can I make this in a slow cooker?

Yes, sauté the aromatics and spices first, then combine everything in your slow cooker and cook on low for 6 to 8 hours.