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Black Bean Chili

Black Bean Chili

This recipe can easily be doubled to use an entire pound of black beans. If you can't find Emeril's Southwest Seasoning, simply up the amounts of salt, chili powder, and cumin.

  • Yield: 2 cups


  • 1 cup dried black beans, soaked overnight in hot water to cover
  • 1 tablespoon olive oil
  • 1/3 cup chopped onions
  • 1 tablespoon minced garlic
  • 1 tablespoon seeded and chopped jalapeno peppers
  • 6 cups Basic Chicken Stock
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon Emerilís Southwest Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/4 cup coarsely chopped fresh cilantro


  • Drain and rinse the beans. Heat the oil in a large skillet over high heat. Add the onions, garlic, jalapenos, and beans and saute, stirring occasionally, for 2 minutes. Add the stock, lime juice, Southwest Seasoning, chili powder, and cumin. Bring to a boil, lower the heat, and simmer for 50 to 60 minutes, or as needed until the beans are tender.

  • Stir in the salt, pepper, and cilantro and simmer for about 5 minutes longer. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring occasionally.