1-Pot Chipotle Black Bean Chili

Chilly weather calls for chili. We don’t make the rules! This black bean chili has all the hearty satisfaction you know and love about chili, with a new smoky chipotle twist. YUM.

This fiber-packed dish is the perfect plant-based meal for cooler days, or any time you’re craving a warm bowl of nourishment! Just 1 pot and 30 minutes required! 

This hearty, 1-pot black bean chili begins with a naturally sweet and savory base of sautéed onion, bell pepper, and garlic.

Then we add cumin, smoked paprika, and chipotle peppers in adobo sauce for serious smokiness and flavor. Salt enhances it all.

Next come canned black beans to make this super easy and weeknight-friendly, but you could also make a batch of homemade beans in the Instant Pot and then use them in this recipe. After a quick simmer to infuse the beans with flavor, dinner is served!

We hope you LOVE this chipotle black bean chili! It’s:

Subtly spicy
& Perfect for chilly (chili 😉) weather!

We love it as an easy weeknight meal, freezer staple, and delicious way to meet fiber goals (20+ grams fiber per serving!).

This chili is delicious on its own, in our Smoky Black Bean & Quinoa Chili Bowl, or topped with cashew cream (or jalapeño cashew sauce) for cheesiness, tortilla chips or strips for crunch, diced avocado for richness, and cilantro for freshness.

More Delicious Black Bean Recipes

Cornbread & Black Bean Enchilada BakeBlack Bean & Plantain Arepa SandwichesBaked Quinoa Black Bean FalafelRefined-Sugar-Free Turtle Brownies (GF) — yes, brownies with black beans (TRUST)!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

1-Pot Chipotle Black Bean Chili

Smoky chipotle black bean chili made in 1 pot! The ultimate cold weather plant-based meal that’s warming, satisfying, and ready in just 30 minutes!Author Minimalist Baker Print SAVE SAVED

4.88 from 8 votes Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 6 (~1 ¼ cup servings)Course Entree, SoupCuisine Gluten-Free, Mexican-Inspired, VeganFreezer Friendly 1 monthDoes it keep? 3-4 Days

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US Customary – Metric1 Tbsp avocado or olive oil (if oil-free, sub twice the amount of water)1 medium onion, diced (any color // 1 onion yields ~2 cups or 250 g) 1 large red or orange bell pepper, diced (1 bell pepper yields ~1 ¼ cups or 165 g)3 large cloves garlic, minced1/2 tsp smoked paprika1 tsp ground cumin1 tsp sea salt (plus more to taste)1/2 cup vegetable broth (or store-bought // or sub water)1 (14.5-oz.) can fire-roasted diced tomatoes2 chipotle peppers in adobo sauce, minced2 Tbsp adobo sauce (from a can of chipotle peppers in adobo // plus more to taste)4 (15 oz.) cans black beans, drained (or sub ~6 cups homemade beans)

FOR SERVING optional

Cashew cream (or Creamy Jalapeño Cashew Sauce)Tortilla chips, slightly crushed (or tortilla strips*)AvocadoCilantro


Heat a large pot or Dutch oven over medium heat. Once hot, add the oil, onion, and bell pepper and cook, stirring occasionally, until softened, about 4-5 minutes.Add the garlic, smoked paprika, cumin, and salt, and cook for 1 minute, until fragrant.Add the broth (or water), tomatoes, chipotle peppers, adobo sauce, and drained black beans and stir well. Bring to a gentle boil, then reduce heat slightly and allow to cook uncovered at a gentle boil for 20-25 minutes, stirring occasionally, until thickened.Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.Serve warm topped with cashew cream (or jalapeño cashew sauce), tortilla chips or strips (see notes), diced avocado, and/or cilantro (all optional). It’s also amazing in our Smoky Black Bean & Quinoa Chili Bowl.Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the freezer for up to 1 month.



*To make tortilla strips, use this method but leave out the spices and nutritional yeast.
*For a creamier texture, you can purée the soup partially with an immersion blender, or transfer half of the soup to a blender and purée until smooth.
*Loosely adapted from our Easy 1-Pot Black Bean Soup and Smoky BBQ Bean Tacos.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 315 Carbohydrates: 55 g Protein: 16.2 g Fat: 3.9 g Saturated Fat: 0.5 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 523 mg Potassium: 973 mg Fiber: 20.4 g Sugar: 5.7 g Vitamin A: 136 IU Vitamin C: 40.8 mg Calcium: 162 mg Iron: 5 mg

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