Black Bean Chili
Spicy, hearty, and comforting, Black Bean Chili is the perfect dinner for a cool fall weeknight. Made as a 30-minute one-pot meal, it's ideal for a quick weeknight dinner or meal prep. It offers a balance of protein, fiber, and a rich, smoky flavor. You won't even miss the meat!
Ingredients
- 3 tbsp vegetable oil
- 1 medium white onion chopped (about 1 cup)
- 2 jalapenos seeded & diced 1/2-inch
- 2 red bell peppers seeded & diced 1/2-inch
- 6 garlic cloves minced
- 1-2 tbsp chopped chipotle peppers in adobo sauce depending on preference of spice
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- 1 6 oz can tomato paste
- 3-4 15 oz cans black beans, liquid of 2 cans reserved
- 1 28 oz can crushed fire-roasted tomatoes
- 1 cup vegetable broth
- 1 tbsp fresh lime juice plus wedges for serving
Instructions
- In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat.
- Saute the onions, jalapenos, and bell peppers until the bell peppers are soft, 5-7 minutes. Add in the garlic, chipotle peppers, cumin, chili powder, salt, pepper, and oregano.
- Cook for 1-2 minutes or until the spices are fragrant. Stir in the tomato paste until thoroughly combined. Cook for 3 minutes until it starts to caramelize (turn a little brown), stirring occasionally.
- Add the black beans & liquid, crushed tomatoes, and vegetable broth. Stir to combine. Bring to a boil then reduce the heat to medium-low and simmer, uncovered, for 15-20 minutes until the chili has thickened, stirring frequently. Add some more vegetable broth if it is too thick for your liking.
- Turn off the heat and stir in the lime juice and season with salt, if needed. Serve with chopped red onions, cilantro, sour cream, and avocado.
Notes
Black Beans: What's a black bean chili recipe without the black beans? It's a great option for protein and fiber. I generally use canned beans that are low in sodium. It's just much easier to control the salt. You can swap the beans for pinto beans, but pintos are generally higher in carbs and fat.
Storage: Allow to cool completely, then store in an airtight container in the fridge for up to 4 days. Chili always tastes better the next day!
- Freeze: This can be frozen for up to 3 months. You can freeze it in individual portions or a freezer-safe container. Thaw overnight when you're ready to make it.
- Brown ground meat in the first step with the other veggies for extra protein.
- Stick with vegetable broth to keep this vegan, or you can use chicken broth.
- Adjust the spice level by leaving the seeds in the jalapeños, adding more chipotle peppers, or adding cayenne pepper. On the milder side, you can omit the chipotle peppers and just use the adobo sauce from the can, use poblanos instead of jalapeños, or use no chilis at all.
- Serve by itself or with avocado, sour cream, and cheese.
- Use leftovers in enchiladas, to top nachos, over rice, or with cornbread.