Easy Smoky Chipotle Black Bean Chili

There’s something magical about a pot of chili simmering on the stove – the way the rich aromas fill the kitchen and the promise of deep, comforting flavors to come. This Easy Smoky Chipotle Black Bean Chili is my go-to recipe when I want maximum flavor with minimal effort. The combination of earthy black beans, fire-roasted tomatoes, and smoky chipotle peppers creates a hearty vegetarian chili that even meat-lovers adore. It’s the kind of dish that tastes like it simmered all day, but comes together in about 30 minutes – perfect for busy weeknights or lazy Sundays when you want something satisfying without the fuss.

I’ll never forget the first time I served this chili at our annual football party. My meat-eating brother-in-law took one skeptical bite, then immediately went back for seconds. “Wait, this is vegetarian?” he asked, shaking his head in disbelief. “This has more flavor than my beef chili!” Now it’s the most requested dish I bring to potlucks and tailgates. I love watching people’s surprised reactions when they realize how something so simple can taste so incredible.

What makes this recipe truly special is how adaptable it is. During summer, I make a big batch and serve it cold with tortilla chips as a hearty dip. In winter, I ladle it steaming hot over baked potatoes or cornbread. My daughter loves when I pack it in her thermos for school lunches, and my husband swears it’s the best hangover cure. Last Christmas, I even used it as a filling for tamales – proving that great chili is always in season and always welcome at the table.

Why You’ll Love This Easy Smoky Chipotle Black Bean Chili
Selling Points:

• Bold Smoky Flavor: Chipotle peppers and smoked paprika create incredible depth
• Meal Prep Hero: Tastes even better the next day and freezes beautifully
• Protein-Packed: Loaded with fiber-rich black beans and plant-based protein
• Customizable: Adjust the heat level and toppings to please everyone

What You Need for Easy Smoky Chipotle Black Bean Chili
Ingredients:

For the Chili:

• 2 tbsp olive oil
• 1 large onion, diced
• 1 bell pepper (any color), diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce (from the can)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (28 oz) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper

For Serving (Optional):

• Sour cream or Greek yogurt
• Shredded cheese
• Diced avocado
• Chopped cilantro
• Lime wedges
• Tortilla chips

How to Make Easy Smoky Chipotle Black Bean Chili

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking until soft (about 5 minutes). Add garlic and cook 1 minute more.
2. Add Spices: Stir in chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
3. Combine Ingredients: Add black beans, tomatoes with their juices, vegetable broth, and tomato paste. Stir well to combine.
4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
5. Adjust Seasonings: Taste and add more salt, pepper, or spices if needed.
6. Serve: Ladle into bowls and top with your favorite garnishes.

Tips for the Perfect Chili

• Bean Texture: For creamier beans, mash about 1/4 of them against the pot
• Heat Control: Start with 1 chipotle pepper if sensitive to spice
• Time Saver: Use frozen diced onions and peppers
• Extra Smoky: Add ½ tsp liquid smoke
• Thickness: Simmer longer for thicker chili

Substitutions and Variations

• Different Beans: Try pinto, kidney, or a mix of beans
• Extra Protein: Add 1 cup cooked quinoa or lentils
• Meat Version: Brown 1 lb ground turkey or beef with the onions
• Sweet Twist: Add 1 tbsp cocoa powder or 1 tsp cinnamon
• More Veggies: Stir in corn, zucchini, or sweet potatoes

Make a Healthier Version

• Lower Sodium: Use no-salt-added beans and tomatoes
• Dairy-Free: Skip cheese or use vegan alternatives
• Extra Fiber: Add 1 cup chopped kale or spinach
• Less Oil: Use vegetable broth for sautéing instead

Closing for Easy Smoky Chipotle Black Bean Chili
This Easy Smoky Chipotle Black Bean Chili is more than just a meal—it’s a celebration of bold flavors, wholesome ingredients, and the joy of creating something satisfying. Whether you’re serving it for game day, meal prep, or a cozy family dinner, this chili is sure to impress. Don’t forget to let us know how your chili turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy cooking!

Frequently Asked Questions for Easy Smoky Chipotle Black Bean Chili  

1. Can I make this in a slow cooker?
   Yes! Sauté vegetables first, then cook on low for 6-8 hours.
2. How long does it keep in the fridge?
   Store in an airtight container for up to 5 days.
3. Can I freeze this chili?
   Absolutely! Freeze for up to 3 months.
4. What can I substitute for chipotle peppers?
   Use 1 tsp chipotle powder or smoked paprika.
5. Is this chili gluten-free?
   Yes, if using gluten-free vegetable broth.
6. How can I make it thicker?
   Mash some beans or simmer longer to reduce.
7. Can I use dried beans?
   Yes, but cook them first (about 3 cups cooked = 2 cans).
8. What’s the best way to reheat?
   On the stovetop with a splash of water or broth.
9. Can I make it in an Instant Pot?
   Yes! Sauté veggies first, then pressure cook 10 minutes.
10. What other toppings work well?
    Try pickled jalapeños, radishes, or crushed tortilla chips.

This Easy Smoky Chipotle Black Bean Chili is a testament to how simple ingredients can create something truly special. Whether you’re a seasoned cook or just starting out, this recipe is a must-try. So gather your ingredients, heat up your pot, and get ready to enjoy a chili that’s sure to become a family favorite. Happy cooking!

Easy Smoky Chipotle Black Bean Chili

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 tbsp olive oil

• 1 large onion, diced

• 1 bell pepper (any color), diced

• 3 garlic cloves, minced

• 2 chipotle peppers in adobo sauce, minced

• 1 tbsp adobo sauce (from the can)

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 2 (15 oz) cans black beans, drained and rinsed

• 1 (28 oz) can fire-roasted diced tomatoes

• 2 cups vegetable broth

• 1 tbsp tomato paste

• 1 tsp salt

• ½ tsp black pepper

• For Serving (Optional):

• Sour cream or Greek yogurt

• Shredded cheese

• Diced avocado

• Chopped cilantro

• Lime wedges

• Tortilla chips

Directions

• Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking until soft (about 5 minutes). Add garlic and cook 1 minute more.
• Add Spices: Stir in chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
• Combine Ingredients: Add black beans, tomatoes with their juices, vegetable broth, and tomato paste. Stir well to combine.
• Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
• Adjust Seasonings: Taste and add more salt, pepper, or spices if needed.
• Serve: Ladle into bowls and top with your favorite garnishes.