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Simple and quick black bean chili recipe

Mexican Style Hot Bean Stew

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 hot bowls of chili


  • 2 cans of black beans
  • 1 onion chopped
  • 4 cloves of garlic
  • 2 bay leaves
  • 3 large diced tomatoes
  • 1 habanero diced
  • 2 tablespoons cocoa powder
  • 1 teaspon smoked paprika
  • 8 dl vegetable broth
  • Yogurt or sour cream Optional. Use dairy-free products if vegan
  • Lime wedges Optional


  1. Heat the oil in a large cast iron pot over medium-high heat. Add the onion and habanero; sauté until the onion is translucent (for about 8 minutes).
    Diced Habanero
  2. Add the garlic and sauté for 1 minute.
  3. Add in the bay leaves, cocoa powder, and smoked paprika. Sauté for 1 minute
  4. Mix the chopped tomatoes and stir occasionally for 1 minute before adding the broth
  5. Bring the chili to boil, stirring occasionally, and reduce the heat to medium-low and let it simmer for until the chili thickens (about 30 minutes).
  6. Season with salt and pepper.
  7. Serve in bowls with yogurt and lime.

Recipe Notes

We really enjoyed this delicious chili. It was hot so the optional yogurt was needed! It can be served with rice but we just some bread.

Other great toppings: tortilla chips shredded cheese, such as cheddar or pepper Jack (if non-vegan); halved cherry tomatoes; thinly sliced scallions; diced avocado.