Beef and Black Bean Chili Soup – Comfort in a Bowl

Looking for a hearty, flavorful spicy chili recipe that’s perfect for chilly nights or meal prep? This Spicy Black Bean and Beef Chili is packed with lots of protein and bold flavors. Easy to make ahead of time and sure to satisfy the whole family. Its a recipe you’ll turn to again and again. 

I grew up eating good chili,and this recipe makes for a thick and hearty tomato based Spicy Chili soup that feels like nostalgia in a bite. 

Why You’ll love this Spicy Chili Recipe

This Spicy Black Bean and Beef Chili is rich, hearty, and full of flavor. The combination of black beans and beef makes it satisfying, while the spices give it a warming kick. I’m always looking for ways to add more veggies to meals so I’ll usually throw in a few carrots as well and  I love adding a little espresso powder for depth of flavor!

Plus its a fantastic meal prep soup for the week. Just store in the fridge and reheat when needed! 

You can also freeze this meal for a wonderful postpartum meal. 

Ingredients Needed

-Beef: I like to use a fattier ground beef like 85/15 for extra flavor

-Onion: You can use Yellow, white or whatever you have on hand.

-Carrots: These are optional but I like to add them to the onions and beef while cooking for extra veggies that you really don’t notice. 

-Garlic: I like to use fresh garlic for best flavor but you can use garlic powder instead

-Chilis Dried: This is my favorite spice to use in cooking. I just mince it up really fine and add to the onion while its cooking to really absorb the flavor. 

-Espresso Powder: I think this adds depth of flavor that I miss when I don’t add, you can also use cocoa powder or a little strong coffee if you don’t have espresso powder. 

-Gochujang: This is a korean chili paste that I add to basically anything savory I make, I love the flavor of it and highly recommend keeping it on hand for soups or anything that could use a little spice.

-Salt & Pepper: adjust to taste

-Spices: I use paprika, chili and cumin. 

–Apple Cider Vinegar: For deglazing the pan after you fry your beef mixture

-Honey: You can also use sugar but I like the flavor of honey better

-Black beans: I make my own from bulk but you can use canned as well. 

-Tomatoes: I like to use crushed tomatoes but you can also use chunks and blend it with an immersion blender before adding for the same result. 

-Broth: Link to my favorite broth recipe that I keep on hand in my freezer here

Instructions

How to Make this Spicy Chili Recipe

1. In a large pot or Dutch oven heat olive oil over medium heat. Add chopped onions and finely diced carrots and cook for a minute or two before add ground beef, cook till browned then add garlic to the pot with chili pepper (if using) cook till very fragrant. 
2. Add paprika, salt, pepper, chili powder, cumin and espresso powder to the pan and stir till everything is combined, let it cook for another minute to let the spices bloom. Pour in the honey, stir and then add the apple cider vinegar to deglaze the pan. 
3. Adjust heat to low and add the crushed tomatoes to the pan with the broth. Simmer for 10 minutes and then add the black bans to the pan. 

Serve and Enjoy!

Tips and Variations

-Adjust the heat, We like ours spicy but you can take away the dried chili pepper completely if you prefer yours without the extra kick

-Make it Vegetarian, just swap the beef for mushrooms or extra beans

-Meal Prep: This Chili stores beautifully in the fridge for up to 4 days or freeze it for later!

Serving Suggestions

We love to pair this with tortilla chips or crackers, a big spoonful of sour cream, chopped fresh cilantro, avocado slices and some sharp cheddar cheese!

You could also serve it with cornbread, over rice or just on its own for a filling meal!

Perfect for weeknight dinners or game-day gatherings!