This spicy orange black bean chili is the perfect cozy meal for chilly winter days. Combining the rich, hearty texture of black beans with the bright citrusy flavor of orange juice, this unique chili is both warming and refreshing. The blend of cinnamon, chili powder, and cumin adds depth, making this a comforting yet bold dish ideal for snowy days and winter lunches.
Why You’ll Love This Recipe
- Warm & Comforting – A perfect dish for cold weather with bold, cozy flavors.
- Rich & Hearty – Black beans provide a satisfying and protein-packed base.
- Citrusy & Spiced – Orange juice adds a bright, unexpected twist to traditional chili.
- Quick & Easy – Ready in just 30 minutes with minimal prep.
- Vegan & Gluten-Free – Naturally plant-based and great for all dietary preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cans (15 oz) black beans (drained)
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- ½ cup orange juice
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ cup chopped onions
Directions
-
Sauté the Onions
- Heat a large pot over medium heat.
- Add chopped onions and sauté for 2–3 minutes until soft and fragrant.
-
Add the Ingredients
- Stir in black beans, diced tomatoes, vegetable broth, and orange juice.
- Add cinnamon, chili powder, and cumin.
-
Simmer the Chili
- Bring the chili to a gentle simmer.
- Cover and let cook for about 20 minutes, stirring occasionally.
-
Garnish & Serve
- Ladle into bowls and garnish with fresh orange slices and chopped cilantro.
- Serve warm and enjoy!
Servings and Timing
- Servings: 4–5
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Variations
- Extra Protein: Add cooked quinoa, tofu, or lentils for a more filling meal.
- Spicy Kick: Increase chili powder or add diced jalapeños.
- Creamy Texture: Stir in a spoonful of coconut milk or Greek yogurt before serving.
- Smoky Flavor: Replace chili powder with smoked paprika.
- Chunky or Smooth: Blend half the chili for a thicker, creamier consistency.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in short intervals.
FAQs
Can I use fresh black beans instead of canned?
Yes! Cooked black beans work well—use about 3 cups in place of canned beans.
What can I serve with this chili?
Pair it with crusty bread, cornbread, or a simple green salad.
How do I make this chili thicker?
Mash some of the beans with a spoon or simmer uncovered for an additional 5 minutes.
Can I make this in a slow cooker?
Yes! Cook on low for 4–6 hours, stirring occasionally.
What does orange juice add to the chili?
It enhances the flavor by adding brightness and balancing the smoky and spicy notes.
Can I make this chili ahead of time?
Yes! Chili tastes even better the next day as the flavors deepen.
How can I make this recipe oil-free?
Sauté the onions in a splash of vegetable broth instead of oil.
What type of orange juice is best?
Freshly squeezed is ideal for a natural, vibrant flavor, but store-bought works too.
Can I use a different type of bean?
Yes! Kidney beans, pinto beans, or white beans can be substituted.
How do I add more vegetables?
Try bell peppers, carrots, or zucchini for extra texture and nutrition.
Conclusion
This spicy orange black bean chili is a bold and comforting winter dish that combines smoky spices with the brightness of citrus. Perfect for snowy days, it’s a quick, easy, and satisfying meal that’s both nourishing and flavorful. Whether you’re looking for a new twist on chili or a hearty plant-based dinner, this recipe is a must-try. Make a batch today and warm up with a bowl of this deliciously unique chili!
