Meatball Black Bean Chili: Comfort in Every Bite!

A steaming bowl of meatball black bean chili topped with shredded cheese, fresh cilantro, and a dollop of sour cream, served with cornbread on the side. — Learn how to make Meatball Black Bean Chili effortlessly! A comforting, protein-packed dish ready in under 30 minutes. Try it now!

Looking for a dish that’s hearty, flavorful, and easy to make? This Meatball Black Bean Chili is here to satisfy your cravings! Combining juicy meatballs, protein-rich black beans, and a spicy chili sauce, this dish is the ultimate comfort food. Whether you’re hosting game night or need a quick weeknight dinner, this recipe is sure to impress. Let’s get cooking!

Why You’ll Love This Meatball Black Bean Chili ❤️🔥

This chili is a crowd-pleaser for so many reasons. The meatballs add a savory richness, while the black beans provide a hearty texture and extra protein. Plus, it’s packed with bold spices that warm you up from the inside out. Best of all, it’s ready in under 30 minutes—perfect for busy nights when you don’t want to sacrifice flavor for speed. Keep reading to learn how to make this delicious dish!

Ingredients for Meatball Black Bean Chili 🛒

Here’s what you’ll need:

1 lb pre-cooked meatballs (store-bought or homemade)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup beef or vegetable broth
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
Shredded cheddar cheese, sour cream, and fresh cilantro (for garnish)

Pro Tip: Use turkey or chicken meatballs for a lighter option.

Step-by-Step Instructions 🥄

Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the Spices
Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Toast the spices for 1–2 minutes to enhance their flavors.
Build the Chili Base
Add the diced tomatoes, tomato paste, and broth to the pot. Stir well to combine, creating a rich, flavorful base for the chili.
Simmer with Meatballs and Beans
Add the meatballs and black beans to the pot. Stir gently to combine, then bring the mixture to a simmer. Cook for 15–20 minutes, stirring occasionally, until the flavors meld together and the chili thickens slightly.
Season and Serve
Taste the chili and adjust the seasoning with salt and pepper. Ladle into bowls and top with shredded cheddar cheese, sour cream, and fresh cilantro. Serve with cornbread or tortilla chips on the side.

FAQs About Meatball Black Bean Chili ❓

Q1: Can I use frozen meatballs?

Yes! Frozen meatballs work perfectly—just add them directly to the pot and let them heat through while the chili simmers.

Q2: How can I make this chili spicier?

Add extra cayenne pepper, red chili flakes, or a diced jalapeño for more heat.

Q3: Can I freeze leftovers?

Absolutely! Store the chili in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop or microwave.

Q4: What can I serve with this chili?

Cornbread, tortilla chips, rice, or a simple green salad are great options.

Q5: Is this recipe gluten-free?

Yes, as long as you use gluten-free meatballs and broth. Always check labels to be sure.