Black Bean Chili

Try this hearty black bean chili recipe. It's packed with beans, onion, canned tomatoes, and meatless burger crumbles.

Black Bean Chili
Photo: Beth Dreiling Hontzas; Buffy Hargett
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
8 servings


  • 3 (15-oz.) cans black beans

  • 1 large sweet onion, chopped

  • 1 (12-oz.) package meatless burger crumbles

  • 2 tablespoons vegetable oil

  • 4 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon pepper

  • 1/4 teaspoon salt

  • 1 (14-oz.) can low-sodium fat-free chicken broth

  • 2 (14.5-oz.) cans petite diced tomatoes with jalapeños

  • Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips


  1. Rinse and drain 2 cans black beans. (Do not drain third can.)

  2. Sauté chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.

  3. Note: For testing purposes only, we used Boca Meatless Ground Burger for meatless burger crumbles.

  4. Meaty Black Bean Chili: Substitute 1 lb. ground round for meatless burger crumbles, sautéing ground round with onion 10 minutes or until meat is no longer pink. Omit vegetable oil. Proceed as directed.

Related Articles