Spicy Black Bean Chili

This black bean chili is a 25-minute weeknight rescue. It uses pre-seasoned canned ingredients that already come loaded with cumin, chili spices, and salsa seasonings, so you barely need to add anything beyond chopped onion and shredded cheddar.

Southwestern-style black beans bring their own spice blend in the can. The salsa-seasoned diced tomatoes add another layer of heat and acid. Corn with red and green peppers rounds things out with sweetness and color. Everything simmers together just long enough for the flavors to merge.

The cheddar melted on top under a covered lid is what finishes it. That trapped steam melts the cheese into a gooey blanket that stretches with every scoop.

Chef Tips

• Don’t drain the beans or tomatoes. The canning liquid from both carries the seasoning and creates the broth for your chili. Draining them leaves you with a dry, thick stew instead of a saucy chili.
• Cook the onions until fully tender before adding the canned ingredients. Raw onion in a quick-cook chili stays crunchy and sharp, which clashes with the soft beans.
• Let the cheese melt fully under the lid before serving. Lifting the lid too soon means unmelted shreds on top instead of that glossy, stretchy layer.

Variations

• Add protein: Stir in shredded rotisserie chicken or browned ground turkey with the onions for a meatier version.
• Tortilla chip topping: Crush tortilla chips over each bowl for crunch, alongside a dollop of sour cream and sliced jalapeños.