Description
This easy Black Bean Chili is a creamy, flavorful, and hearty vegan dish perfect for chilly days. Made with black beans, fire-roasted tomatoes, and a blend of spices, it offers a comforting and nutritious meal that is gluten-free and vegetarian. It stores well in the fridge and freezes easily, making it an ideal make-ahead meal.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion, chopped
- 1 red bell pepper, diced
- 1½ teaspoons sea salt
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 3 cups cooked black beans, plus 1 cup of their liquid (about 2 cans)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (4-ounce) can green chiles, no need to drain
- 1 teaspoon maple syrup
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- ¼ teaspoon cayenne pepper (optional)
Toppings (Optional)
- Sour cream or Greek yogurt
- Avocado slices
- Sliced serranos or jalapeños
- Fresh cilantro leaves
- Pickled onions
- Tortilla chips
Instructions
- Saute the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced red bell pepper, and sea salt. Cook, stirring occasionally, until the onion becomes translucent, about 5 to 8 minutes.
- Add Aromatics and Spices: Stir in the minced garlic and chili powder. Cook for about 30 seconds, stirring constantly, until the mixture becomes fragrant.
- Add Beans and Liquids: Pour in the cooked black beans along with their cooking liquid, diced fire-roasted tomatoes, green chiles (including the liquid), and maple syrup. Add freshly ground black pepper to taste. Stir well to combine.
- Simmer the Chili: Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken to a rich consistency.
- Finish and Season: Stir in the fresh lime juice. Taste and adjust seasoning by adding more sea salt, black pepper, chili powder, and cayenne pepper if desired.
- Serve: Ladle the chili into bowls and offer lime wedges alongside. Top with your choice of sour cream or Greek yogurt, avocado slices, sliced serranos or jalapeños, fresh cilantro, pickled onions, and tortilla chips for added texture and flavor.
Notes
- This chili keeps well in the refrigerator for up to 4 days and freezes beautifully for longer storage.
- Adjust the chili powder and cayenne pepper according to your preferred spice level.
- Using fire-roasted tomatoes adds a smoky depth, but regular diced tomatoes can be substituted if needed.
- For a thicker chili, simmer uncovered longer to reduce the liquid.
- For added protein, consider serving with cooked quinoa or brown rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
