Spicy black bean chili might just be the most overlooked superhero in your kitchen arsenal.
I get it – you’re tired of the same boring weeknight dinners that either blow your budget or leave you hangry an hour later. You want something that actually fills you up, tastes incredible, and doesn’t require a second mortgage to make.
This is that recipe.
After years of testing chili recipes at EatHealthier.co.uk, I’ve cracked the code on making restaurant-quality black bean chili that costs less than your morning coffee. We’re talking $1.48 per massive, satisfying serving that delivers 17 grams of fiber and keeps you full for hours.
One-Pot Spicy Black Bean Chili (Ready in 45 Minutes)
KEY INFO
Total Cost: $8.93 for entire recipe
Cost per portion: $1.48
Ingredient breakdown per serving:
- Black beans: $0.47
- Ground meat (optional): $0.41
- Vegetables: $0.14
- Spices: $0.25
- Tomato products: $0.21
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6 generous portions
Difficulty: Easy (perfect for beginners)
Price level: Very inexpensive
Dietary tags: Vegetarian (without meat), can be vegan, gluten-free, high fiber, high protein
EQUIPMENT NEEDED
Essential tools:
- Large heavy-bottomed pot or Dutch oven
- Sharp knife
- Cutting board
- Can opener
- Wooden spoon
Budget alternatives:
- Regular large saucepan instead of Dutch oven
- Metal spoon works fine
- Pre-minced garlic from a jar saves time and money
INGREDIENTS
Listed in order of use
Base vegetables:
- 1 medium onion, diced (150g/5 oz)
- 4-5 garlic cloves, minced (or 1 tablespoon jarred)
- 2 jalapeño peppers, diced (remove seeds for less heat)
Protein:
- 3 cans black beans, drained and rinsed (45 oz/1.3kg total)
- 1 pound ground turkey or beef (450g) – optional but recommended
Tomato base:
- 1 can fire-roasted diced tomatoes (14 oz/400g) (regular tomatoes work fine)
- 3 tablespoons tomato paste (45ml)
- 2 cups vegetable broth (480ml) (chicken broth if not vegetarian)
Spices that make the magic:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper
Smart substitutions:
- Use 1½ cups dried black beans (cooked ahead) instead of canned – saves $2
- Ground turkey often costs less than beef
- Skip the fire-roasted tomatoes for regular ones
METHOD
1. Build your flavor foundation
Heat 1 tablespoon oil in your largest pot over medium heat.
Add diced onion and jalapeños.
Cook 5 minutes until onion turns translucent and softens.
2. Wake up those aromatics
Stir in minced garlic.
Cook 1 minute until fragrant.
Don’t let the garlic burn or it’ll taste bitter.
3. Brown the meat (if using)
Add ground meat to the pot.
Break it apart with your wooden spoon.
Cook 5-7 minutes until no pink remains.
4. Bloom those spices like a pro
Add chili powder, cumin, paprika, and oregano to the pot.
Stir constantly for 30 seconds to 1 minute until incredibly fragrant.
This step is crucial – don’t skip it!
5. Build the chili base
Stir in tomato paste until everything’s coated.
Add black beans, diced tomatoes, and broth.
Bring to a rolling boil.
6. Let the magic happen
Reduce heat to low.
Simmer uncovered for 20-30 minutes, stirring occasionally.
The chili should thicken to a consistency that coats the spoon.
7. Season to perfection
Taste and add salt, pepper, and cayenne as needed.
Remember – you can always add more, but you can’t take it back!
CRUCIAL TIPS
Money-saving hacks:
- Cook dried beans in your slow cooker Sunday – saves $2 per batch
- Buy spices from the bulk section – costs 75% less than jarred
- Double the recipe and freeze half – dinner sorted for next month
Success secrets:
- Bloom your spices – this single step transforms boring chili into restaurant-quality
- Salt the chili at the end – early salt makes beans tough
- Simmer with the lid off – you want that liquid to reduce and concentrate
Don’t mess up like I did:
- Never add salt before the beans are tender
- Taste and adjust spice levels gradually
- Let it simmer the full time – patience pays off
STORAGE & SCALING
Storage:
- Refrigerator: 4-5 days in covered container
- Freezer: 3 months (leave room for expansion)
- Always cool completely before storing
Scaling up:
- Recipe doubles perfectly for meal prep
- Use your biggest pot for large batches
- Cooking time stays roughly the same
Common mistakes to avoid:
- Rushing the simmering process
- Adding too much liquid at once
- Not tasting and adjusting seasonings
VARIATIONS THAT WORK
- Make it vegetarian: Skip the meat, add an extra can of beans or diced bell peppers
- Dial up the heat: Add chipotle peppers in adobo sauce
- Texas style: Use masa harina for thickening instead of long simmering
- Protein swap: Ground chicken or plant-based crumbles work perfectly
This spicy black bean chili proves that eating well on a budget doesn’t mean sacrificing flavor. At $1.48 per serving, you’re getting a meal that’s more nutritious and satisfying than anything you could buy pre-made.
I’ve served this to skeptical meat-lovers who went back for thirds. The secret is in blooming those spices and letting the flavors develop during that crucial simmering time.
Make a double batch this weekend.
Your future hangry self will thank you when you’ve got homemade comfort food ready in the freezer.
Price level per portion: Very inexpensive – proof that eating healthy doesn’t have to break the bank.
