Easy One-Pot Black Bean Chili
November 9, 2025
Creamy black bean chili with cumin, smoked paprika and lime.
One of my all-time favorite chili recipes, with the added coconut milk making it just that bit more delicious and making the flavours melt together. With smoked paprika and cumin adding warmth and flavour, soy sauce adding richness, making it taste like it's been slowly cooking the whole day, and lime juice added just at the end to lift all the flavours. Easy to make and perfect for a quick and cozy weeknight dinner.
Ingredients
Base
- 1 tbsp olive oil or avocado oil
- 1 small onion or leek, finely chopped (optional but adds depth)
- 1 medium carrot, finely diced
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp mild chili flakes (adjust to taste)
Main ingredients
- 2 tbsp tomato purée
- 1 tbsp soy sauce or tamari (for umami depth)
- 1 × 400 g (14 oz) can chopped tomatoes
- 2 × 400 g (14 oz) cans black beans, drained and rinsed
- 200 ml (¾ cup) vegetable stock or water — made with about ¾ tsp Marigold vegetable bouillon powder, but check your packaging for exact guidance
Finishing touches
- 1 tsp honey (to balance acidity)
- 2 tbsp coconut milk (for creaminess)
- Juice of ½ lime
- Salt and black pepper, to taste
Instructions
1. Sauté for depth
- Heat oil in a pot over medium heat. Add onion and carrot, and cook slowly for 8–10 minutes until soft and slightly golden.
2. Toast the spices
- Add cumin, smoked paprika, and chili flakes. Stir for 30 seconds to bring out their aroma.
3. Add flavour base
- Stir in tomato purée and soy sauce. Let it cook for 2 minutes until thick and slightly caramelized.
4. Simmer
- Add chopped tomatoes, black beans, stock, and salt. Bring to a boil, then reduce the heat and simmer gently 25–30 minutes uncovered, stirring occasionally, until the stew becomes thick. If not reduced enough, turn up heat and wait until thickened.
5. Finish
- Stir in coconut milk, honey, and lime juice. Taste and adjust salt or chili to your liking.
Serving Suggestions
- •Brown rice, white rice or quinoa
- •A dollop of yogurt
- •Fresh avocado slices, coriander, and a squeeze of lime
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days. The flavours deepen and get even better the next day.
- •Freezer: Freeze for up to 3 months in portions. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or stock.
Variations & Substitutions
- •Beans: Swap black beans for kidney beans, pinto beans, or a mix.
- •Vegetables: Add red pepper, sweetcorn, or a handful of spinach toward the end of cooking for more veggies.
- •Spices: For a spicier version, add a pinch of cayenne pepper or an extra ½ tsp of chili flakes.
- •Vegan: Use maple syrup instead of honey for a vegan option, or skip entirely if your tomatoes are naturally sweet.
Enjoy!
One of my all-time favorite chili recipes, with the added coconut milk making it just that bit more delicious and making the flavours melt together. With smoked paprika and cumin adding warmth and flavour, soy sauce adding richness, making it taste like it's been slowly cooking the whole day, and lime juice added just at the end to lift all the flavours. Easy to make and perfect for a quick and cozy weeknight dinner.
Ingredients
Base
- 1 tbsp olive oil or avocado oil
- 1 small onion or leek, finely chopped (optional but adds depth)
- 1 medium carrot, finely diced
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp mild chili flakes (adjust to taste)
Main ingredients
- 2 tbsp tomato purée
- 1 tbsp soy sauce or tamari (for umami depth)
- 1 × 400 g (14 oz) can chopped tomatoes
- 2 × 400 g (14 oz) cans black beans, drained and rinsed
- 200 ml (¾ cup) vegetable stock or water — made with about ¾ tsp Marigold vegetable bouillon powder, but check your packaging for exact guidance
Finishing touches
- 1 tsp honey (to balance acidity)
- 2 tbsp coconut milk (for creaminess)
- Juice of ½ lime
- Salt and black pepper, to taste
Instructions
1. Sauté for depth
- Heat oil in a pot over medium heat. Add onion and carrot, and cook slowly for 8–10 minutes until soft and slightly golden.
2. Toast the spices
- Add cumin, smoked paprika, and chili flakes. Stir for 30 seconds to bring out their aroma.
3. Add flavour base
- Stir in tomato purée and soy sauce. Let it cook for 2 minutes until thick and slightly caramelized.
4. Simmer
- Add chopped tomatoes, black beans, stock, and salt. Bring to a boil, then reduce the heat and simmer gently 25–30 minutes uncovered, stirring occasionally, until the stew becomes thick. If not reduced enough, turn up heat and wait until thickened.
5. Finish
- Stir in coconut milk, honey, and lime juice. Taste and adjust salt or chili to your liking.
Serving Suggestions
- •Brown rice, white rice or quinoa
- •A dollop of yogurt
- •Fresh avocado slices, coriander, and a squeeze of lime
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days. The flavours deepen and get even better the next day.
- •Freezer: Freeze for up to 3 months in portions. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or stock.
Variations & Substitutions
- •Beans: Swap black beans for kidney beans, pinto beans, or a mix.
- •Vegetables: Add red pepper, sweetcorn, or a handful of spinach toward the end of cooking for more veggies.
- •Spices: For a spicier version, add a pinch of cayenne pepper or an extra ½ tsp of chili flakes.
- •Vegan: Use maple syrup instead of honey for a vegan option, or skip entirely if your tomatoes are naturally sweet.
Enjoy!
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