Black Bean Butter Masala Chili

Black Bean Butter Masala Chili

This recipe is so easy, I'm almost embarrassed to post it. My kids and I love it so it's really a win-win and can be customized with different beans like pinto, kidney or a combination of beans and any topping you desire.

I prefer cooking dried beans in an Instant Pot because it yields a creamier bean in my opinion and I usually cook it during work hours so it's ready to go by dinner time. If you are strapped for time though, you can take 2 15 oz cans of black beans and heat them up with our Cashew Butter Masala and you're done!

This recipe is also delicious served as a soup or over rice with a dollop of plain yogurt and Tomato Achaar.

Serves 6-8


1 lb dried black beans (~2 cups), rinsed or 2 15 oz cans black beans*

5 cups water

1 teaspoon salt, or to taste

1 jar Brooklyn Delhi Cashew Butter Masala


Place black beans and water in Instant Pot. Set to high pressure for 35 minutes and let it naturally release until the stopper comes down.  (FYI I like mine very soft and some beans may have broken apart)

Once cooked, drain off bean cooking water but save it on the side. Mix in salt to beans to taste and the Cashew Butter Masala sauce.  At this point add in some of the cooking liquid to get to the consistency you like. (I save the rest of the cooking liquid as broth for other recipes or add back to leftover chili the next day as the beans tend to dry up in fridge.) The beans will be super hot already so the sauce will heat quickly by just mixing with the beans.

Serve in bowls and layer with your toppings!

*If you don't have an Instant Pot, just sub in 2 15 oz cans of black beans to the recipe and add to warmed simmer sauce.

For Serving

Cheese - grated sharp cheddar, crumbled feta or cotija

Sliced avocado

Sour cream or plain yogurt

Chopped red onions or scallions

Chopped cilantro

Tortilla chips or roasted pepitas

Brooklyn Delhi Tomato Achaar or Guntur Sannam Hot Sauce