Best 11 Spicy Black Bean Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Get ready to ignite your taste buds with our curated selection of spicy black bean chili recipes. Whether you're a lover of bold flavors or seeking a dish that packs a punch, our article will guide you to the ultimate spicy black bean chili experience. From traditional family recipes passed down generations to innovative culinary creations, you'll discover a symphony of flavors that will tantalize your senses. Let's embark on a journey to uncover the secrets of crafting the perfect spicy black bean chili, a dish that will leave you craving for more.

Let's cook with our recipes!

SPICY BLACK BEAN AND SWEET POTATO CHILI



Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

  • In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
  • Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
  • Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
  • Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SPICY PORK AND BLACK BEAN CHILI



Spicy Pork and Black Bean Chili image

Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.

Provided by tranch

Categories     Pork

Yield 8 serving(s)

Number Of Ingredients 17

1 lb black beans
1 1/2 lbs boneless lean pork, cubed
5 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomatoes, chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or 1/3 cup coriander, chop
to taste black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers, diced
to taste salt

Steps:

  • In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
  • Cover and remove from heat. Let stand 1 hour.
  • Drain liquid and cover with 8 cups of cold water.
  • Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
  • Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
  • Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
  • Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
  • Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
  • Add beans and peppers; season with salt and pepper.
  • Cover and cook 15 minutes more or until peppers are tender.
  • Add chopped parsley or chopped coriander.

SPICY BLACK BEAN & CHORIZO CHILI



Spicy Black Bean & Chorizo Chili image

This was my first introduction to Chorizo sausage. When I make home-made chili, this is the recipe I use. Adapted from a recipe I got from some magazine years ago. Usually buy my chorizo, but have also made my own. I like that you don't have to be so exact when chopping the ingredients, since it's going to be pureed anyway.

Provided by Feej3940

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1/2 lb chorizo sausage
1 medium onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
2 -3 chipotle chiles in adobo, chopped
2 tablespoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 (10 ounce) can rotel, undrained
2 (15 ounce) cans black beans (1 drained, 1 undrained)
2 cups chicken broth
1/2 cup frozen corn

Steps:

  • In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
  • Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
  • Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
  • Increase heat to medium-high and bring to a boil.
  • Reduce to simmer and cook 10 minutes.
  • Puree in blender or food processor in batches until you have blended it all.
  • Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
  • Cook over medium heat until reaches desired consistency. (About 5-10 minutes).

SPICY CHIPOTLE-BLACK BEAN CHILI



Spicy Chipotle-Black Bean Chili image

I love soup weather, and this chili is ideal to warm you up on a chilly or rainy day. The whole can of chipotles in adobo make this a pretty spicy chili, you can cut back and adjust to your taste. -Karla Sheeley, Worden, Illinois,

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 10 servings (3 quarts).

Number Of Ingredients 17

1 tablespoon Creole seasoning
1 beef top sirloin steak (2 pounds), cut into 1/2-inch cubes
3 tablespoons olive oil
1 large sweet onion, chopped
3 chipotle peppers in adobo sauce, seeded and finely chopped
2 tablespoons minced garlic
1/3 cup masa harina
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups reduced-sodium beef broth
1 can (28 ounces) diced tomatoes, undrained
3 cans (15 ounces each) black beans, rinsed and drained
Shredded cheddar cheese and/or finely chopped red onion, optional

Steps:

  • Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain. , Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender. , Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.

Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 900mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 28g protein. Diabetic Exchanges

SPICY LAMB AND BLACK BEAN CHILI



Spicy Lamb and Black Bean Chili image

Make and share this Spicy Lamb and Black Bean Chili recipe from Food.com.

Provided by lazyme

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

vegetable oil cooking spray
1 lb ground lamb
1/2 cup onion, chopped
1 1/2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon cayenne
24 ounces tomato sauce
2 (15 ounce) cans black beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (13 3/4 ounce) can chicken broth
1 (7 ounce) can green chilies, chopped, undrained

Steps:

  • Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
  • Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI



Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

  • In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
  • Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS



Spicy Black Bean, Green Chili & Cheese Enchiladas image

Spicy black bean enchiladas with green chilis, sour cream, cheese and firey red enchilada sauce. Perfect alongside fajita veggies and guacamole. Simple, transportable, affordable, and great for pleasing a large crowd. I like to change it up sometimes and use green enchilada sauce. From the Minimalist Baker.

Provided by Sharon123

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

12 small flour tortillas (or corn, recommend flour)
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chilies
1 (28 ounce) can red enchilada sauce, such as Las Palmas
1/2 cup grated manchego cheese (plus more for topping or sub another Mexican cheese, such as Cojita or Pepper Jack)
1/2 teaspoon cumin (optional)
1/4 cup light sour cream (or greek yogurt)
diced green onion
cilantro
grilled fajita vegetables
avocado, salsa
sour cream, etc

Steps:

  • Preheat oven to 375*F. and position a baking rack in the middle of the oven.
  • Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
  • Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
  • Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
  • If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
  • Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
  • Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
  • Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
  • Will keep in the fridge for a couple days.
  • Reheat in oven or microwave.

SLOW-COOKER SPICY BLACK BEAN AND BARBECUE CHILI



Slow-Cooker Spicy Black Bean and Barbecue Chili image

Spicy slow-cooked black bean chili - perfect for dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 13h45m

Yield 6

Number Of Ingredients 12

2 cups dried black beans (1 pound), sorted and rinsed
10 cups water
1 tablespoon olive or vegetable oil
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
4 cups water
1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
1 cup hickory barbecue sauce
1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce (from 11-ounce can)
2 cups frozen veggie crumbles
1 medium green or red bell pepper, chopped (1 cup)
1/4 cup chopped fresh cilantro

Steps:

  • Heat beans and 10 cups water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
  • Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
  • Drain beans. Place beans in 3 1/2- to 4-quart slow cooker. Add 4 cups water and onion mixture.
  • Cover and cook on low heat setting 10 to 12 hours or until beans are tender. Stir in tomatoes, barbecue sauce, chili, adobo sauce and frozen veggie crumbles. Cover and cook on high heat setting 30 minutes. Serve chili sprinkled with bell pepper and cilantro.

Nutrition Facts : Calories 350, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 11 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 840 mg

SPICY SAUSAGE & BLACK BEAN CHILI



Spicy Sausage & Black Bean Chili image

Unusual flavor and easy to make...you can also decrease the heat to actually make it edible! Tastes great on a cold winter day with a fresh loaf of crusty bread and a crisp green salad.

Provided by MMers

Categories     Pork

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb hot Italian sausage
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon cinnamon
1 teaspoon fennel seed, crushed
2 bay leaves
2 onions, chopped
4 cloves garlic, minced
2 sweet red peppers, chopped
1 teaspoon adobo sauce
1 chipotle pepper, diced
1 (28 ounce) can diced tomatoes
1 (19 ounce) can black beans, drained and rinsed

Steps:

  • Remove sausage from casing.
  • In dutch oven over medium-high heat, brown meat breaking it up with a wooden spoon as it cooks.
  • Drain off all but 2 tsp fat.
  • Reduce heat to medium.
  • Add chili powder, cumin, oregano, cinnamon, fennel seeds and bay leaves.
  • Cook, stirring for 1 minute.
  • Add onions, garlic, red peppers, adobo sauce, and chipotle pepper.
  • Cook, stirring, for about 8 minutes or until vegetables are softened.
  • Stir in diced tomatoes and 2 cups water.
  • Bring to boil, reduce heat and cook, covered, for 20 minutes.
  • Stir in beans.
  • Simmer, uncovered, for another 30 minutes or until sauce is thickened.
  • Remove bay leaves.
  • Note: you can substitute a jalapeno pepper for the chipotle pepper and hot sauce for the adobo sauce.

SPICY VEGAN TEXAS BLACK BEAN CHILI



Spicy Vegan Texas Black Bean Chili image

Make and share this Spicy Vegan Texas Black Bean Chili recipe from Food.com.

Provided by VeganCookie

Categories     Black Beans

Time 2h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans black beans
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (14 1/2 ounce) can vegetable broth
1 (11 ounce) can corn
4 green onions
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

  • Drain the black beans.
  • Combine all the ingredients in a large pot, and cook for at least 2 hours or until all the flavors are blended together.
  • Enjoy!

Nutrition Facts : Calories 350.9, Fat 2.9, SaturatedFat 0.5, Sodium 713.2, Carbohydrate 70.2, Fiber 18.4, Sugar 8.1, Protein 18.8

SPICY BLACK BEAN CHILI



Spicy black bean chili image

I love the smooth taste of black beans and they're so filling, they go real good w/ the spicy sausage in this chili.

Provided by sherry monfils

Categories     Other Main Dishes

Time 4h20m

Number Of Ingredients 11

2 12 oz pkgs chorizo sausage, casings removed
2 can(s) black beans rinsed and drained
1 c chopped onion
1 c chopped celery
1 c grated carrot
1-3/4 c chicken broth
1 Tbsp dried oregano
3 Tbsp lemon juice
1/2 tsp cayenne pepper
1-1/2 tsp minced garlic
sour cream, i used light

Steps:

  • 1. In lg skillet, over med-high heat, cook sausages, crumbling as you cook until browned. In bowl, mash 1 can of black beans w/a fork.
  • 2. In a 4-quart slow-cooker, combine sausage, mashed beans, canned beans, onion, celery, carrot, broth, oregano, lemon juice, pepper and garlic.
  • 3. Cover, cook on low for 4 hrs. Serve w/ sour cream. This is great w/ corn bread!

Tips:

  • To add a smoky flavor to your chili, roast the peppers and onions before adding them to the pot.
  • If you like your chili with a little kick, add a chopped jalapeño or serrano pepper to the pot.
  • For a thicker chili, mash some of the beans with a potato masher before adding them to the pot.
  • Serve your chili with a variety of toppings, such as shredded cheese, sour cream, avocado, and chopped cilantro.
  • Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This spicy black bean chili is a delicious and easy-to-make recipe that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you like it mild or spicy, thick or thin, this chili is sure to please everyone at your table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #soups-stews     #beans     #vegetables     #american     #easy     #fall     #holiday-event     #vegetarian     #chili     #stove-top     #dietary     #seasonal     #inexpensive     #black-beans     #free-of-something     #taste-mood     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Topics