Want something flavourful that is vegan and vegetarian? If yes, then these Chili’s Black Beans will be right up your alley. Made with just four ingredients and two pieces of equipment, the taste will knock you off your socks in the very first bite.
I am sure you have had beans in tacos, soups, burritos, and even hot dogs. But have you ever considered having them on their own? If not, you are in for a treat: Chili’s Black Beans are a crave-worthy, heartwarming dish.
Now, I love Chili’s Black Beans recipe over others because it is healthy, completely hands-off (we just need a pan and canned beans), and easy to make for beginners. The flavors are on point, and you just need a few stirrings. It makes for a great lunch or dinner on lazy days.
If you are on a meatless kick, this nutritious Chili’s Black Beans will help you on your journey. Although I am using a saucepan to make this, it can be made in several other ways, and I will share those as well. Another reason to make this recipe is that it is inexpensive and meal-prep-friendly. So, let’s make Chili’s Black Beans with all that out of the way.
Equipment Required
- Saucepan: Get your saucepan ready. I am going to use only one piece of equipment to make Chili’s Black Beans.
- Spatula: I am using a spatula for this recipe to stir and mix everything well together.
Chili’s Black Beans Ingredients & Substitutions
Note: The ingredients in this recipe are enough for up to 2 people. You can increase or decrease the quantities as required for more or fewer people.
- 2 Cans Black Beans (31 Ounces): I am using canned beans, but you can also use pinto, navy, or dried black beans.
- ½ Teaspoon Sugar: If you don’t want to use sugar, you can use maple syrup or other sweeteners according to your taste preference.
- ½ Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 10 Minutes | 15 Minutes |
How To Make Chili’s Black Beans At Home
Step 1
Add canned black beans to the pan. Season it with chili powder and garlic powder.
Step 2
Further, add salt to your taste.
Step 3
Let it simmer and cook until soft and tender.
Step 4
Once softened, serve in a bowl, garnish it with cilantro, and enjoy.
Expert Tips That I Recommend
- I am sticking to making this completely vegan, but if you want, you can add some classic bacon bits. Crispy, fried bacon bits, along with the rich, mushy black beans, are an epic combination to enjoy at home.
- The last thing I want with this recipe is hard or unevenly cooked beans. If you are using dried beans, soak them overnight in water.
- I know that in most of my recipes I recommend low heat, but for this one, I recommend cooking at high heat. If not, you will be left with uncooked or hard beans, which are quite unappetizing.
- Also, while making Chili’s Black Beans, you need to cover the beans with water entirely. This allows the beans to cook properly. Don’t worry; it won’t turn out watery because you can reduce the water by increasing the cooking time.
Faq About Chili’s Black Beans
Nutritional Serving Per Serving
Who said delicious food cannot be healthy? Chili’s Black Beans are. Since it’s low in calories, people can enjoy it quite frequently. If you want to know more about the nutritional facts of this recipe, then take a look below:
| Calories | 3 kcal |
| Carbohydrates | 1 g |
| Protein | 0.1 g |
| Fat | 0.03 g |
| Saturated Fat | 0.003 g |
| Polyunsaturated Fat | 0.01 g |
| Monounsaturated Fat | 0.01 g |
| Sodium | 3 mg |
| Potassium | 6 mg |
| Fiber | 0.1 mg |
| Sugar | 0.4 g |
| Vitamin A | 49 IU |
| Vitamin C | 0.01 mg |
| Calcium | 1 mg |
| Iron | 0.04 mg |
What’s even better about this recipe is that it is completely vegan, vegetarian, gluten-free, dairy-free, and keto. Hence, people following those diets can have them without any restriction.
Recipe Variation For Different Diets
- Low-Sodium: To make Chili’s Black Beans lower in sodium, reduce added salt and use fresh, natural flavor boosters instead.
Storing And Reheating This Recipe
Storing
- Countertop: Once my Chili’s Black Beans are ready, I do not like to leave them on the countertop for more than half an hour, and serve them immediately. They taste best when hot, so after 30 minutes, I put them straight in the fridge.
- Refrigeration: If you have leftovers from your Chili’s Black Beans, you can easily refrigerate them for up to 5 days. Just let them cool down first, then store them in an airtight container to prevent moisture from seeping in.
- Freezing: If you want to freeze Chili’s Black Beans, that is an option, too. After they have cooled, transfer the leftovers to a freezer-friendly bag. In this way, they can be stored for up to 6 months.
Reheating
- Stovetop: One of my favorite ways to reheat Chili’s Black Beans is on the stovetop. Just add the leftovers and let them heat on medium heat. You can also add a little bit of water to prevent the beans from drying out. Stir it in between to allow the heat to spread.
- Oven: To reheat black beans, preheat to 350 degrees F. Then transfer the beans to a baking dish, cover them with foil, and heat them for 30 minutes.
- Microwave: When I am in a hurry, I like to reheat my black beans in a microwave. I start by transferring the leftovers to a microwave-friendly dish. I add water as needed to prevent Chili’s Black Beans from drying out. Finally, I cover it with a paper towel and heat it for 1 minute. Keep in mind that this may differ based on the quantity. Check it after a minute, give it a nice stir, and heat it with 20-30 second increments if required.
What To Serve With This Recipe
Once my Chili’s Black Beans are ready, I like to serve them hot with warm rice. This is one of my go-to combinations, but if you find it filling, you can serve it with Mexican dishes like picadillo.
If you want to add some more protein, top it over your black chicken and enjoy the burst of flavors in your mouth. For Tacos and burrito lovers, these Chili’s Black Beans also work as a great filling. I also like to layer it on top of my Enchiladas and Cornbread. To keep things simple, you can also have it with tortilla chips.
Printable Version
Chili’s Black Beans Copycat Recipe
Ingredients
- 2 Cans Black Beans 31 Ounces
- ½ Teaspoon Sugar
- ½ Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
Equipment
- Saucepan
- Spatula
Instructions
- Add canned black beans to the pan. Season it with chili powder and garlic powder.
- Further, add salt to your taste.
- Let it simmer and cook until soft and tender.
- Once softened, serve in a bowl, garnish it with cilantro, and enjoy.
Notes
- I am sticking to making this completely vegan, but if you want, you can add some classic bacon bits. Crispy, fried bacon bits, along with the rich, mushy black beans, are an epic combination to enjoy at home.
- The last thing I want with this recipe is hard or unevenly cooked beans. If you are using dried beans, soak them overnight in water.
- I know that in most of my recipes I recommend low heat, but for this one, I recommend cooking at high heat. If not, you will be left with uncooked or hard beans, which are quite unappetizing.
- Also, while making Chili’s Black Beans, you need to cover the beans with water entirely. This allows the beans to cook properly. Don’t worry; it won’t turn out watery because you can reduce the water by increasing the cooking time.
Nutrition
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Conclusion
I never knew beans could taste this good until I tried Chili’s Black Beans recipe. Now I don’t have my beans any other way. This recipe can be a game-changer for people who hate vegan and vegetarian food, as it is full of undeniable flavours.
I literally spilt the beans on how to make Chili’s Black Beans, and you have got to try it out. Once you make a batch, taste it and let me know how it turns out, because I am sure you will be hooked.
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