Description
This recipe for the BEST Black Bean Chili is a hearty and flavorful dish perfect for a cozy meal. Packed with black beans, veggies, and spices, it’s a satisfying vegetarian option that’s easy to make and even better the next day!
Ingredients
Scale
For the chili:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 can (8 ounces) tomato sauce
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- Salt and black pepper, to taste
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
For toppings (optional):
- Shredded cheese
- Sour cream
- Sliced avocado
Instructions
- Heat the olive oil: In a large pot over medium heat, heat the olive oil.
- Sauté vegetables: Add the onion and red bell pepper, sauté until softened. Stir in garlic and jalapeño.
- Add spices: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper if using.
- Add remaining ingredients: Stir in black beans, diced tomatoes, tomato sauce, vegetable broth, and tomato paste. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 20-25 minutes until thickened.
- Season and serve: Season with salt and pepper, stir in lime juice. Serve garnished with cilantro and optional toppings.
Notes
- This chili tastes even better the next day!
- Great when served with cornbread or over rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
