Black Bean Chili
If you've got dried black beans, ancho chile and chipotle chile in adobo, you're most of the way to this vegan: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the dried black beans in plenty of cold water for at least 8 hours or overnight, then drain and rinse.
- Put the beans in a large pot, cover generously with fresh water and bring to a boil. Boil hard for 10 minutes, then lower to a simmer and cook for about 1 hour until tender, topping up with water as needed.
- Meanwhile, soak the ancho chile in hot water for 15 minutes until soft, then remove the stem and seeds and finely chop it along with the chipotle.
- Heat the oil in a large heavy pan over medium heat and soften the chopped onion for 6 to 8 minutes, then add the minced garlic, cumin and paprika and cook for 1 minute until fragrant.
- Stir in the chopped chiles and the tomatoes, and simmer for 5 minutes to build a base.
- Drain the cooked beans, reserving some cooking liquid, then add them to the pan with enough liquid to make a loose chili. Simmer gently for 25 to 30 minutes until thick and the flavours meld.
- Season with salt to taste and serve hot.
You'll use: Pan · Large pot · Saucepan
Tips & common questions
How long does Black Bean Chili take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Black Bean Chili vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Black Bean Chili is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Black bean chili (3263369585).jpg by Karen and Brad Emerson, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.