For years, this tasty Black Bean Chili has been my go-to chili! It’s great on a cold winter night, game day, or whenever you need warm comfort food!
I’m not super picky, but I’m also not very fond of kidney beans as my chili beans. I knew I was on to something when I switched them out for black beans in my chili. This Easy Chili Recipe is great for a cold fall or winter night or for game day!
Chili is a staple comfort food for many people. With its rich, spicy flavor and hearty texture, it’s no wonder why it’s so popular. While kidney beans are a traditional chili ingredient you may be wondering if you can sub in black beans instead. The short answer is yes! Black beans make a delicious nutritious alternative to kidney beans in chili.
In this comprehensive guide, we’ll break down everything you need to know about swapping black beans for kidney beans in chili recipes We’ll cover the differences between the two beans, how to adjust recipes, and tips for getting the best flavor. Read on to become a chili expert!
An Overview of Black Beans vs Kidney Beans
Black beans and kidney beans are both nutritious legumes that work well in chili. However, there are some key differences:
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Size: Kidney beans are larger and kidney-shaped. Black beans are smaller and more oval.
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Texture: Black beans have a firm texture and hold their shape well when cooked. Kidney beans have a creamier, starchier texture.
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Flavor: Black beans are earthy, smoky, and slightly sweet. Kidney beans have a milder flavor.
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Nutrition: Black beans have more fiber, folate, and antioxidants like anthocyanins. Kidney beans are higher in protein and iron.
So when it comes to chili, black beans offer great texture and flavor. But kidney beans excel at adding nutrition and acting as a thickener. Keep these factors in mind when substituting.
Swapping the Beans in Chili Recipes
Luckily swapping black beans for kidney beans in your favorite chili recipe is easy. Here’s what to do:
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Use the same amount of beans called for in the recipe. No need to adjust quantities.
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Reduce cooking time. Since black beans are smaller, they’ll cook faster than kidney beans. Check them after 10 minutes less cooking time.
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Add more spices and seasonings. The bolder flavor of black beans can handle more chili powder, cumin, garlic, etc.
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Increase broth or water. Black beans absorb more liquid as they cook. Add an extra 1/4 to 1/2 cup.
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Purée some of the beans. This mimics how kidney beans break down and thicken the chili. Purée 1/4 to 1/2 of the beans before adding them to the chili.
With these tweaks, you can easily use black beans in any kidney bean chili recipe. The results will be flavorful, nutritious, and satisfying!
Tips for Maximizing Flavor
When substituting black beans in chili, you’ll want to complement their unique earthy, smoky notes. Here are some tips:
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Sauté aromatics like onions, garlic, and chili peppers before adding the beans. This builds a flavor base.
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Add smoky seasonings like smoked paprika, chipotle powder, or even a little bacon. This enhances the smokiness of the black beans.
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Use flavorful broths. Chicken or vegetable broth add savory depth. Beef broth boosts heartiness.
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Finish with lime juice. The bright acidity balances the beans’ earthiness.
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Top with savory garnishes. Cheese, scallions, avocado, and sour cream all pair well with black bean chili.
With the right supporting flavors, black beans really shine in chili. Don’t be afraid to add extra seasonings to make the most of their bold flavor.
Nutrition Comparison
Both black beans and kidney beans pack nutrition into your chili. Here’s how their nutrients compare:
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Protein: Kidney beans have more protein per serving. But black beans still provide a good amount, around 7-8g per 1/2 cup.
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Fiber: Black beans edge out kidney beans in fiber content. They provide about 9-10g per 1/2 cup serving.
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Iron: Kidney beans are one of the best plant-based sources of iron. Black beans have a decent amount, but kidney beans excel here.
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Folate: Black beans are an extremely good source of folate, providing about 30% of your daily needs. Kidney beans have around half as much.
So kidney beans win for protein and iron content. But the higher fiber and folate content of black beans is great for digestion and energy levels. Both make healthy additions!
Tips for Balancing Nutrition
If you want to maximize nutrition when using black beans instead of kidney beans, keep these tips in mind:
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Add a lean protein like ground turkey or chicken to provide extra protein.
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Include vitamin C foods like tomatoes or bell pepper to enhance iron absorption from plant sources.
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Top with avocado for extra fiber, folate, and healthy fats.
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Garnish with cilantro or parsley for a vitamin and antioxidant boost.
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Serve brown rice or quinoa on the side to add protein and nutrients.
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Add a side salad with dark leafy greens like kale or spinach for extra iron and folate.
With small tweaks like these, you can make black bean chili just as nutritious as versions made with kidney beans. A nutrient-packed bowl!
Vegetarian and Vegan Chili Options
For plant-based folks, black beans can be a godsend in vegan and vegetarian chili recipes. Here’s how to get a satisfying meatless meal:
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Use diced mushrooms like cremini or button in place of ground meat. Sauté until browned for a meaty texture.
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Add extra layers of umami flavor with tomatoes, smoked paprika, nutritional yeast, etc.
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Include other beans like navy or pinto beans. Mixing beans boosts protein and nutrients.
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Sprinkle textured vegetable protein on top for extra plant-based protein.
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Keep the consistency thick and hearty by puréeing some of the black beans and vegetables.
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Garnish with avocado, fresh herbs, toasted nuts or seeds for extra nutrients and crunch.
With black beans as your base along with bold seasonings and mix-ins, you can make the most delicious meatless chili.
Ideal Uses for Black Beans vs Kidney Beans
While black beans make a good all-purpose substitute, there are certain scenarios where one bean may be better than the other:
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Use black beans for chili with a smoky, robust flavor profile. Their earthiness stands up well to bold spices.
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Choose kidney beans for milder chili recipes focused on creaminess. They excel at thickening.
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Kidney beans work well in chunky chilies with other meats like beef or sausage. Their mildness balances other strong flavors.
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Opt for black beans in vegan and vegetarian recipes that need a hearty bean as a plant-based protein source.
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Black beans suit spicy chili recipes. Their texture holds up well when paired with lots of heat.
So let your desired flavor and texture guide which bean variety you choose. Both have their place in different chili creations.
Recipes to Try
To see firsthand how delicious black beans can be in chili, try out these flavorful recipes:
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Smoky Black Bean Chili – Packed with chipotle, cumin, bell peppers and chocolate for richness.
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Veggie Black Bean Chili – Mixed with fire-roasted tomatoes, corn, and zucchini for texture.
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Cuban-Style Black Bean Chili – Simmered with Caribbean spices and topped with citrusy avocado.
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Bacon and Black Bean Turkey Chili – Hearty chili with a smoky turkey and bacon twist.
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5-Ingredient Black Bean Chili – A simple but tasty version with jalapenos for heat.
With minimal ingredients, you can make an easy, tasty pot of black bean chili perfect for any night of the week. Give one a try today!
Frequently Asked Questions
Still have questions about using black beans instead of kidney beans in chili? Here are answers to some common FAQs:
Q: Do I need to soak the black beans before cooking?
A: No soaking required! Canned black beans can go straight into the pot. Be sure to drain and rinse them first.
Q: Can I freeze leftover black bean chili?
A: Absolutely! Let it cool completely then transfer to freezer bags or containers. It will keep for 2-3 months.
Q: Is it better to use canned or dried black beans?
A: Canned beans are quicker and still provide great flavor. But dried beans are cheaper and allow you to control seasonings. Either works well!
Q: How long is black bean chili good for in the fridge?
A: Properly stored black bean chili will last 3-4 days refrigerated. Be sure to store in an airtight container.
Q: What are the best garnishes for black bean chili?
A: Some tasty garnish ideas include avocado, sliced jalapenos, cilantro, shredded cheese, sour cream, and crushed tortilla chips. Get creative!
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Why You Must Make
On Sunday, when I asked Bill if he wanted Chili or Baked Potato Soup for dinner, he answered right away. It’s always game-day chili for the Super Bowl. Most of the time, I just sauté onions, garlic, and ground beef, adding cumin, chili powder, and any other spices that strike my fancy. Then I add beans, tomato sauce, or tomato paste from a can. It never tastes the same. It’s always good, and sometimes amazing.
I decided it was time to brand my own recipe. I’ve never liked kidney beans, so I knew this version would have black beans instead. They’re so much better!.
- You can add your favorite beans and toppings!
- The flavors come out more when you cook the spices in olive oil and beef fat. This makes the chili taste better.
- This recipe for Chili Con Carne is great for game day, Cinco de Mayo, and casual get-togethers!
- You should always have salt, cumin, bay leaves, chili powder, crushed red pepper flakes, and olive oil in your pantry.
- Ground Beef – Lean, not extra lean, is best. You’ll want some fat for flavor. Look for an 80/20 mix of meat/fat.
- Onion
- Fresh garlic
- If you want something sweet, red bell pepper is better than green pepper.
- Celery
- Canned Tomatoes including whole tomatoes, chopped tomatoes, and tomato sauce
- You can use canned black beans or any other chili beans you like. Drain and rinse them before adding them to the chili.
- Beer, optional. It does not need to be a premium beer. Alcohol makes food taste better, and if you cook it long enough, it will evaporate.
- As for toppings, you can use your favorite things, like sour cream, diced onions, avocados, peppers, and shredded cheddar cheese.
- Make the chili the day before you want to serve it if you can. The flavors will have more time to mix with the broth, which will make the dish more complete.
- PRO- Tip: Add your spices when you’re browning your beef. The essential oils in them will get into the beef fat and make it taste better than adding them later.
- Because tomatoes are acidic, a little sugar will balance them out.
- PRO-Tip: Did you know that alcohol, like salt, makes food taste better? The beer isn’t necessary, but it does make the food taste better. When you add the beer and let it cook for 30 minutes, most of the alcohol evaporates.
- Use any kind of bean you like in this chili.
- To get the most flavor out of your chili and to soften the beef, cook it slowly at a simmer.
- Along with ground beef, chuck roast or brisket chunks also make great chili. To get that great flavor from the Maillard reaction, brown it first. Then, make sure to let it cook for long enough so that the meat’s connective tissue breaks down.
I lined up the cans and spices and jotted notes as I sprinkled and poured. Bill and I both thought this was a great batch of chili, but he didn’t like that I poured his “good beer” into the soup. I now have a less appealing brand of beer in the fridge for cooking.
- Start by adding the aromatics (onion and garlic) and then the vegetables (celery and green pepper). Cook until soft in oil.
- Add the ground beef and break it apart while browning. When meat turns brown, it means the Maillard reaction is happening, which gives it its great savory taste.
- Drain any excess grease and add the spices. Mix it up and let the oil and heat bring out the flavors.
- Add the rest of the ingredients and let it simmer. If it takes more than an hour, add water if it needs it.
- Taste and reseason if necessary. If you don’t like how sour the chili is, add a few teaspoons of sugar.
- Serve hot with your favorite toppings.
Katie felt it was a bit too spicy for her tender palate. Adjust the spices to your liking, especially the crushed red pepper flakes. A dollop of sour cream will go a long way in mellowing the heat, too. I chose shredded cheddar cheese, avocados, diced bell pepper, and jalapenos for my garnishes. My dad would have loved some diced onions. I also love to make a batch of my buttermilk corn muffins to round out the meal.
Kidney beans are the traditional chili bean, but I don’t like how mealy they are, so I like to use black beans instead. Northern White or Cannellini Beans go in my white chicken chili. Pinto Beans are another option to consider. A combination of beans also works.
Adding salt, but not too much, is key. As we already said, alcohol is another important flavor enhancer. If you add it early, most of the alcohol should evaporate as the chili simmers. Coffee or espresso powder is another secret ingredient for some chefs. Again, start with a little, let it cook, taste, and then add more if you’d like. When cooking the onions, etc. in oil or with the ground beef, don’t forget to add the spices. The oil will pull out the flavor of the spices, giving an extra boost of flavor. Soy sauce, fish sauce, and Worcestershire sauce have that “5th sense of taste” or umami. You can try any one of those, but since they’re salty, cut back on the salt you use. Chocolate is another possibility. Use unsweetened chocolate or cocoa powder to add a rich, deep flavor.
Yes, rinse the beans, since the liquid in the can won’t add any flavor to your chili. Use a colander, shake off any excess water, and then add them to your chili.
Chili con carne is Spanish for “chili with meat. It comes from Texas and is also called a “bowl of red.” Beans aren’t usually added.