In this simple 30-minute recipe, I simmer super healthy and creamy black beans in vegetable broth with sweet diced tomatoes and fire-roasted green chilies.
I also add sweet corn and bell peppers which add a great depth of texture and flavor to this dish.
My Secret Ingredient
I season this chili with taco seasoning and a couple of teaspoons of unsweetened cocoa powder. Surprised? The bitterness and smokiness of the cocoa powder actually balances the acidity of tomatoes in this chili really well. I add a dash of fresh lime juice, sprinkle some cheese on top and dive right in!
Easiest Black Bean Chili Recipe Ever with a 5-minute Prep!
My family loves chili! We make a gazillion versions of it , and use it in another gazillion ways. This one’s straight out of our weeknight chili collection. With a less than 5-minute prep, which includes opening 4 cans, putting this chili together is a breeze!
How to Customize this Black Bean Chili
Possibilities are endless with this dish. You can swap the beans with your favorite kind, add your favorite toppings like sour cream, cheese, jalapeños, spring onions, avocados. You can even enjoy it as-is, or, use it as a topping for some amazing Chili Nachos, or, mix it with rice, wrap it in a tortilla and you have a Bean & Chili Burrito. During football season, you will always find a version of this on my table, every Sunday!
Recipe Update: I Made this a DUMP-and-START Recipe
So, off lately, I have been on a mission to make more dump-and-start meals for my family. Mainly because our schedules have become very hectic. Girls have crazy amount of school work, hubby dear is traveling a lot more, and I spend every waking moment on the blog and recipe development. These dump-and-start recipes help us put together a healthy and home cooked meal on the table, with minimal effort and zero babysitting. I just dump everything in the Instant Pot, close the lid and let the pot do it’s magic. I tested this recipe twice, and both times the result was spot on, I couldn’t tell the difference between the one cooked by sautéing the onions and peppers.
Pro-Tip for a Thicker Creamier Chili
If you’re making this in the Instant Pot or any pressure cooker, you have to add some clear liquid for the pressure to build, and to avoid the dreaded ‘burn’ message. To thicken the chili, after opening the lid, take a potato masher and mash the beans lightly in the pot randomly, about 4 to 5 times. That thickens the chili and gives it a creamier texture. You can also simmer it on ‘saute’ mode for a few minutes till it reaches your desired consistency.
Great for Potluck & Picnic Recipe
Black Bean Chili also makes for a great potluck and picnic dish. It’s vegetarian, gluten-free, so you don’t have to worry about dietary restrictions. If you skip the cheese topping, you can make it vegan very easily. For potlucks, I make this chili in my Instant Pot, cover it and take the whole pot along. I turn on the SAUTE mode to warm it up and serve it right out of the pot, it cannot get easier than that. I take all the toppings and put them along side the pot, this way people can customize their bowl the way they like it. When I’m taking it for a picnic, I make this chili slightly thicker, more like a dip consistency. I pour it in an aluminum casserole dish, top it with dices onions and Mild Pickled Jalapeño. I top that with good layer of shredded Mexican blend cheese and serve it as a dip with Tortilla chips. It’s a big hit every single time.
Stove-Top Instructions
This Chili can be made on the stove-top as well. Here are the step-by-step directions:
Take a deep sauce pan or a stock-pot. Turn ON the flame at medium-high.Add olive oil, onions, green pepper and sauté for 1 minute.Then, add seasoning mix and stir for 30 seconds, this wakes up the spices.Add all remaining ingredients and stir. Bring the chili to a light simmer.At this point, cover the pan with a lid, reduce the flame to medium and simmer for 12-15 minutes.Remove the lid, check for seasoning.Cool for 5 minutes.Garnish with your favorite chili toppings like cilantro, shredded cheese, sour cream, avocados, tortilla chips etc.
How to Make Instant Pot Chili with Dried Beans
Rinse your preferred brand of dried beans, about 1 cup and soak them in 3 cups of water. I like to soak them overnight. Throw away the water in which they were soaked and rinse well. Follow the recipe and press BEAN mode for 25 minutes for Black Beans ,and 30 mins for Pinto beans. Wait for the pressure to release naturally for best results (NPR). Serve with your favorite toppings!
Serving Suggestion
I love to serve this, or any chili with Jalapeno Cheddar Cornbread. My kids love it! We make muffins or cute little mini loaves. These mini loaves make a great gift for neighbors and friends too! It’s quite a quick and easy recipe to put together while your chili is cooking. I make it on the oven most times, but I have made it in the Instant Pot as well. The detailed recipe has instructions for both methods.
Recipe Tips & Notes
Tips for a thicker chili: Take a potato masher and mash a few beans in the pot randomly, about 4 to 5 times. That thickens the chili and gives it a creamier texture. You can also simmer it on ‘saute’ mode for a few minutes till it reaches your desired consistency. Taco seasoning: I use Trader Joe’s Taco Seasoning mix. It is a bit on the spicier side. If you want to make it mild, you can substitute with: 2 tablespoon chili powder, 1 teaspoon paprika, ½ teaspoon salt, 1 teaspoon cumin, 1 teaspoon coriander powder, 1.5 tablespoons red wine vinegar, and 1 teaspoon brown sugar.Make it creamier: Stir in 2 tablespoons of shredded Mexican blend cheese in this chili after cooking. Stir till melted and fully integrated in the chili.
More Hearty Instant Pot Chili Recipes
Making chili and soups in the instant pot could not be easier. Here are a few more of my favorite instant pot chili recipes:
Popular Black Bean Recipes on the Blog
These recipes are part of the Instant Pot Bean Recipes Collection:
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