Black Bean Chili

Black Bean Chili

This Black Bean Chili is a meal in a bowl. It’s hearty and full of flavors, which is why chili is one of those comfort foods I love!

Not only is it delicious, but good for you too!

My dad always wanted a big bowl of chili, no matter what the weather was outside, rain or shine. He would be so happy when he came home from work to find a big pot of chili cooking.

My love of chili probably comes from my dad and there’s really nothing else that compares with chili.

Eat it by itself in a bowl or add it as a filling to your tacos and burritos.

You can even spoon it over your nachos, fries, spaghetti, or rice.

And the entire flavor can be changed by adding more or less spiciness to it.

Is it no wonder why I love chili so much?

Now I don’t like adding a lot of hotness to my chili. You’ll find this one leaves a warm sensation in the back of your mouth as you enjoy it. But not too spicy that you’re chugging milk to drown it out or you can’t enjoy it on a hot summer day.

I would give this chili a mild to medium rating. If you prefer a spicier chili, you can always add one jalapeño instead of half. And if you’re daring and want extra spicy, toss the jalapeño seeds in with your chili as it cooks.

Chili is a versatile dish and you can change up the recipe to your own preferences,  just like that.

Easy Peasy!

I’m sure my dad would love this Black Bean Chili as much as I do!

And I hope you and your family does too!

Here are some other chili recipes you might want to try:

Slow Cooker Vegan Sweet Potato and Carrot Chili

Crockpot White Chicken Chili

Crockpot Pumpkin Turkey Chili

Crockpot White Bean and Chicken Chili

Vegan Chile

Crockpot Chicken Chile

As always, if you do make this Black Bean Chili, leave me a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!


  • 4 cups dried black beans
  • 1-32 ounce chicken broth
  • 1-32 ounce vegetable broth
  • 1 lb. boneless, skinless chicken breast
  • 1/2 sweet yellow onion, diced
  • 1 garlic clove, minced
  • 1/2 jalapeño, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1-28 ounce can crushed tomatoes
  • 1-14.5 ounce can diced tomatoes
  • 1-15.25 ounce can whole kernal corn, drained
  • 1-7 ounce can diced green chilies
  • 1 Tablespoon + 1/4 teaspoon cumin
  • 1 Tablespoon chili powder
  • 1/4 teaspoon chipotle chile powder
  • 1/2 teaspoon smoked paprika
  • 5 sprigs fresh oregano, diced
  • 2 teaspoons homemade taco seasoning
  • 1/2 teaspoon ground coriander
  • 1 Tablespoon unsweetened cocoa powder
  • 1-whole bay leaf
  • Sea salt & ground black pepper to taste


  1. Prepare dried beans the night before by placing them into a large bowl, adding water approximately 1 to 2 inches above beans. If you have it available, add in 1 Tablespoon apple cider vinegar. Cover and let soak overnight. Doing this helps to remove some of the sugars in dried beans that cause flatulence.
  2. After soaking beans overnight, pour beans into a colander and rinse well with water. Sifting and removing any rocks.
  3. Prepare crockpot by lightly wiping sides and bottom with olive oil. I find this helps prevent food sticking to inside of crockpot, making for easier cleanup.
  4. Pour beans into a large crockpot.
  5. Add remaining ingredients, stir together and place cover on top. Place on High setting for 6 to 7 hours or Low setting for 8 to 10 hours. If you’re home while cooking chili, stir every few hours.
  6. Once chicken is done cooking (about 3 to 4 hours in), remove chicken from crockpot (don’t use your fingers as chicken will be HOT!) and place on a clean plate or cutting board.
  7. Using two forks, gently pull the chicken meat apart, shredding the meat.
  8. Place shredded chicken back into the crockpot and continue cooking for remainder of time.
  9. Beans will be soft when chili is ready.
  10. Serve warm with cornbread or tortilla chips.
  11. Top with sour cream or plain Greek yogurt, shredded cheese, diced red onion or jalapenos, diced tomatoes or avocados.


  • Maximum time is given above. You can make this in 6-7 hours if cooked on High setting. Or you can cook in about 2 hours if you use canned black beans.
  • Instead of removing the leaves for your oregano sprigs, you can do what I do and toss them into the chili as it cooks. Just remember to remove the stems before serving.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s