Black Bean Chili

Why You Need This Chili

The recipe is simple. If you haven’t made chili before, it doesn’t have to be complicated. Don’t let chili cook-offs and long cook times intimidate you. Actually, you can make a pretty fantastic one in less than 45 minutes.

It makes the most of pantry ingredients. The recipe uses canned beans, tomatoes and corn.  I encourage you to keep a supply of these canned goods in your pantry because they are incredibly convenient to throw together a pot of chili, Minestrone Soup, Rosemary White Bean Tomato Soup and so much more.

This chili has tons of flavor.  The combination of aromatics including dried spices and chipotles en adobo give the chunky broth a nice smoky taste. It has everything you want from a veggie chili.

The Ingredients

This is what you need:

• Black beans: You don’t have to rinse off the beans like you do with other recipes. You can dump the beans and the goop from the can right into the pot. Kidney beans or pinto beans are good substitutes or include a mix of beans like I do in this Three Bean Chili.
• Corn: Sweet corn plays a supporting role to the star in this chili, the black beans of course! I love the color and texture those little kernels add to each bite.
• Red peppers give the chili something a bit crispy. With any soup, you risk everything being soft from simmering, so that’s why I like bell peppers in my chili.
• Red onions really kick things off. The recipe starts with sautéing chopped onions, and this becomes base that you keep adding spices to and layering in more ingredients.
• Tomatoes: You can see the charred flecks in a can of crushed fire-roasted tomatoes. They are perfect for any chili.
• Spices: The mix includes ground cumin, garlic and onion powder, salt and pepper.
• Chipotles en adobo: To give the chili that wonderful smoky, spicy flavor, I chop a chipotle pepper from a can of chipotles en adobo. I also add a couple tablespoons of the adobo sauce.
• Garlic: Along with the spice blend, I include 2 minced cloves.
• Water: When I stir in the tomatoes, corn and beans, I also pour in 2 cups of water to thin out the chili into a more broth-like consistency. It does thicken and reduce slightly as it cooks. You can use low-sodium vegetable broth if you want.
• Olive oil: The onions sauté in olive oil as they soften.

Chili Toppings

You can arrange the toppings individual bowls with spoons and let each person top their chili however they want. Some of my favorites include:

• Shredded cheese (cheddar cheese or a Mexican cheese blend)
• Sliced jalapenos
• Tortilla chips
• Cilantro
• Finely chopped red onions
• Avocados (sliced or diced)
• Sour cream or Greek yogurt

How To Make Black Bean Chili

1. Heat the oil in a large pot or dutch oven over medium heat.

2. Sauté the onions until they begin to soften and turn translucent, about 3-4 minutes.

3. Add the garlic and spices. The onions will become very aromatic after a minute.

4. Sauté the red peppers for 2-3 minutes. They should still be crisp. Make sure not to overcook them.

5. Add the chipotle peppers and adobo sauce, black beans, corn, tomatoes and water.

6. Bring the chili to a boil, reduce heat and simmer until it thickens. This will take 20-30 minutes.

Divide the chili into bowls and serve with your desired toppings.