Uncover the magic of simplicity with this authentic recreation of Chili’s beloved black beans. Using just four pantry staples, this recipe transforms ordinary canned black beans into a robust, flavorful side dish that has been a cornerstone of Tex-Mex dining for decades. These delicately seasoned beans prove that sometimes the most satisfying dishes come from the simplest ingredients, delivering restaurant-quality results with minimal effort and maximum flavor.
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Table of Contents
What Makes This Recipe Exceptional
Chili’s black beans succeed because they master the art of restraint. Rather than overwhelming the natural flavor of black beans with numerous spices, this recipe enhances their earthy richness with just the right amount of sweetness and warm spice. The result is a versatile side dish that pairs beautifully with everything from grilled chicken to vegetarian tacos.
Ingredients
- Canned black beans – The protein-rich foundation that provides hearty texture and earthy flavor
- Granulated sugar – Adds subtle sweetness that balances the earthiness of beans and complements spices
- Chili powder – Provides warm, complex flavor with mild heat and smoky undertones
- Garlic powder – Contributes savory depth and aromatic complexity without overpowering
Ingredient Substitutions
Though part of the appeal of these black beans is their simplicity, home cooks should feel free to add additional spices, such as ground cumin or cayenne pepper.
Those sensitive to salt can use low-sodium canned black beans.
How to Make Chili’s Black Beans
There’s truly not much to this recipe when it comes to cooking, one of the reasons it’s equally good as a side dish for easy dinners or to allow you to focus on more involved main courses.
- Combine the beans, sugar, and spices in a saucepan and stir.
- Simmer over low heat for 20 to 25 minutes.
Serve the beans hot.
Canned Beans vs. Dried Black Beans
Canned black beans have made it so easy to enjoy these protein-packed beans. Even this recipe calls for two cans of black beans. But some enjoy the process of cooking black beans from a dried state. Black beans don’t necessarily need to be pre-soaked but it will speed up the cooking time.
How to Cook Dried Black Beans
If you’re using dried black beans instead:
- Rinse the beans thoroughly in cold, running water.
- If possible, soak them overnight.
- Bring the beans to a boil in a medium pot for three minutes, then reduce the heat to low.
- Simmer until tender. This will take between an hour and an hour and forty-five minutes, depending on the length of soaking and temperature.
Recipe Variations
Diners craving a thicker texture can mash a few black beans as they simmer in the saucepan. This releases some of the starches into the cooking liquid, binding it together. It can also help produce a more intense, beany flavor.
How to Serve the Dish
Black beans are an excellent vehicle for toppings. Try out some like:
- Sour cream
- Fresh cilantro
- Guacamole
- Chives
- Fresh parsley
- Shredded cheddar cheese
- Jalapenos (fresh or pickled)
What Goes Well with Chili’s Black Beans
Just about any Mexican or Caribbean-style recipe can be improved by being paired with Chili’s black beans. One of the simplest is chicken, rice, and pico de gallo. Assemble the dish with beans and rice on the bottom of a plate, topped with a seasoned and cooked chicken breast, finished off with a scoop of pico and a sprinkling of crushed tortilla chips. You may want to serve these beans cold on opt of salads.
As mentioned above, these black beans can also serve as a vegan-friendly filling for tacos, burritos, enchiladas, empanadas, and more.
They can even fill in as a simple meal on their own, supplemented with a few scoops of rice and some of your favorite toppings. Don’t forget the cornbread!
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for 3-5 days, maintaining quality and freshness
- Freezer Storage: Freeze in a freezer-safe container for up to 6 months without significant quality loss
- Reheating Method: Warm gently in a saucepan over low heat, stirring occasionally until heated through
- Microwave Option: Heat in microwave-safe bowl, stirring every 30 seconds until hot
How do you like to eat black beans? Let us know in the comments below. And make sure you follow us on Instagram and Facebook to see all of our copycat recipes!
Can’t get enough copycat Chilis recipes? Try these!
- Chilies Enchilada Soup Recipe
- Skillet Queso Chilis
- Southwest Chicken Soup Chilis
- Chilis Copy Cat Salsa
- Southwestern Egg Rolls Chilis
- Chilis Chicken Crispers
- Monterey Chicken Chilis
- Awesome Blossom Petals Chilis
- Chilis Classic Chili Recipe
- Chilis Fresh Pico de Gallo
- Chilis Margarita Grilled Chicken Recipe
Here are 2 black bean recipes you don’t want to miss.
Be sure to check out all of my great vegan recipes and the best Chili’s copycat recipes.
Chili’s Black Beans – Easy 4-Ingredient Copycat
Ingredients
- 2 cans black beans (31 ounces)
- 1/2 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Instructions
- Combine all the ingredients in a saucepan and simmer on low heat for 20 to 25 minutes.
- Serve immediately.
Notes
- Allow more time if you are using dry black beans.
- Serve the black beans by itself with some tortilla chips.
- Or serve them with some chicken, rice, and pico de gallo. Place beans on the bottom of the plate. They should cover the middle of the plate. Place chicken in the middle, rice on the side, and a generous helping of pico de gallo. and sprinkle with a tablespoon of crushed tortilla chips.
They use undrained black beans and their homemade salsa( its more of a picante sauce) in their black beans topped with Pico at serving time. I work there
211 grams of carbs???? Is this a typo?
No, the serving size may be a bit larger than you would desire though.
Went to Chili’s tonight and had these and the waiter told us that they use a-1 steak sauce and salsa in their black beans…
Sounds about right to me. It doesn’t take much of a touch to make a difference.
WTF is picadillo?
Picadillo is spicy meat. Pico de gallo is a spicy relish.
Picadillo is prepared in a variety of ways, depending on the country you are in. It is basically a spicy minced beef hash made with papas; you can substitute ground meats of your choice. Just thot I’d reply.
Love the recipes Ms.Stephanie! Woo Hoo
Keep them coming our direction. thanks for the eats and treats.
We just use pre-seasoned (with a bit of salt and garlic powder) canned black beans (not drained) and our salsa in 1:1/32 ratio. So 32oz of beans would require 1fl oz of salsa.