Twelve-Gram Fiber Black Bean Chili (Smoky Slow-Simmered Recipe)

Smoky, slow-simmered and packed with 14g of fiber per bowl, this black bean chili proves that a meatless pot can still land deep and satisfying. Fire-roasted tomatoes, two kinds of beans and a hit of chipotle build layers of flavor that taste like they cooked all day, though the whole thing is done in under an hour.

It’s one of the 20 recipes inside our Fiber Rich Cookbook, and we’re sharing this twelve-gram fiber black bean chili in full so you can taste the standard before you buy the book. The hands-on work is small — a quick chop and a gentle simmer do most of the lifting.

Why this recipe works

The flavor comes from blooming the spices. Toasting the tomato paste, cumin, smoked paprika and chipotle directly in the hot oil for a minute or two before any liquid goes in darkens them and releases their aroma, so the chili tastes long-cooked after just 25 minutes of simmering. Mashing a few beans against the pot thickens the whole bowl without a drop of cream.

Ingredients

Beans & base

• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) fire-roasted diced tomatoes
• 1 medium red onion, finely diced

Spices & finishing

• 2 tbsp tomato paste plus 1 tbsp ground cumin
• 1 tbsp smoked paprika plus 1 tsp chipotle powder
• 3 cloves garlic, minced, plus 1 tbsp olive oil
• 1 cup vegetable broth plus 1 tbsp lime juice

Optional garnish

• Fresh cilantro, sliced avocado, and lime wedges

Serves 2 · Prep 15 min · Cook 35 min · 485 kcal per serving

Instructions

1. Build the base. Heat olive oil in a heavy pot over medium heat. Add diced red onion and cook 5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
2. Bloom the spices. Add tomato paste, cumin, smoked paprika, and chipotle powder to the pot. Stir constantly for 1-2 minutes until the spices darken and release their aroma, coating the onions evenly.
3. Simmer the chili. Pour in fire-roasted tomatoes, black beans, kidney beans, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally until thickened.
4. Finish and serve. Stir in fresh lime juice and season with salt and pepper to taste. Ladle into bowls and top with cilantro, sliced avocado, and lime wedges. Serve hot with crusty whole grain bread.

Chef’s tip

Mash a quarter of the beans against the pot with a spoon during simmering for a thick, creamy texture. It delivers 14g of fiber per serving.

Get the full Fiber Rich Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of high-fiber meals built the same way — clear ingredients, exact quantities, no guesswork. Grab the full Fiber Rich Cookbook below.