Photo by: Beth Dreiling Hontzas; Buffy Hargett

Black Bean Chili

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

  • Yield: Makes 8 servings


  • 3 none (15-oz.) cans black beans
  • 1 none large sweet onion, chopped
  • 1 none (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 none (14-oz.) can low-sodium fat-free chicken broth
  • 2 none (14.5-oz.) cans petite diced tomatoes with jalapeños
  • none 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.

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

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.


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Black Bean Chili Recipe