Description
Warm, smoky, and ready in just half an hour, this easy black bean chili is my go-to when I want a cozy bowl of comfort without a lot of effort. Canned black beans, fire-roasted tomatoes, and a few fresh veggies simmer together into a thick, hearty chili that’s naturally vegetarian, low in fat, and packed with fiber and protein. It’s an easy recipe that works for quick breakfast reheats, busy weeknight dinner ideas, meal-prep lunches, or even a healthy snack when you’re craving real food ideas that actually satisfy. If you love easy dinner recipes that feel wholesome but still taste indulgent, this 30-minute chili absolutely deserves a spot in your regular rotation.
Ingredients
1 tablespoon olive oil
1 small yellow onion diced
1 red bell pepper diced
1 medium carrot diced small
1 cup diced sweet potato small cubes
2 cloves garlic minced
2 cans 15 ounces each black beans drained and rinsed
1 can 14.5 ounces fire roasted diced tomatoes with juices
2 cups low sodium vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper optional
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon black pepper
Juice of 1/2 lime
2 tablespoons chopped fresh cilantro
Plain Greek yogurt for serving optional
Diced avocado for serving optional
Shredded cheese for serving optional
Tortilla chips or crushed tortillas for serving optional
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the diced onion, red bell pepper, and carrot. Cook for 4–5 minutes, stirring often, until the vegetables soften and the onion turns translucent.
2. Stir in the diced sweet potato and cook for another 2–3 minutes to give it a head start on softening.
3. Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for about 1 minute, stirring constantly, to toast the spices until fragrant.
4. Add the drained and rinsed black beans, fire-roasted diced tomatoes with their juices, and tomato paste. Stir well until the tomato paste is fully incorporated.
5. Pour in the vegetable broth and stir again. Bring the chili to a gentle simmer, then reduce the heat to medium-low. Simmer for 12–15 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
6. Taste and adjust seasoning, adding more salt, pepper, or cayenne if needed. If you prefer a thicker chili, let it simmer a few minutes longer; if it’s too thick, splash in a bit more broth or water.
7. Turn off the heat and stir in the lime juice and chopped cilantro.
8. Ladle the chili into bowls and top with Greek yogurt, avocado, shredded cheese, and crushed tortilla chips as desired. Serve hot.
Notes
For the best texture, dice the sweet potato and other vegetables into small, even pieces—larger chunks can stay firm in a quick 30-minute simmer and make the chili feel undercooked.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 7
- Sodium: 540
- Fat: 3.5
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 15
- Protein: 15
- Cholesterol: 0
Keywords: easy dinner, healthy chili, quick breakfast, breakfast ideas, dinner ideas, easy recipe, healthy snack, food ideas, black bean chili, vegetarian chili, low fat meals, 30 minute dinner