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Quick and Easy Black Bean Chili: A Family-Friendly Winner

Black Bean Chili
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A robust, smoky vegetarian chili loaded with black beans, fire-roasted tomatoes, and warm spices. Topped with creamy avocado and tangy lime for a satisfying meatless meal that even carnivores will love!

  • Author: ranime
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tex-Mex

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional)
  • 3 (15 oz) cans black beans, drained/rinsed
  • 1 (28 oz) can fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 cup frozen corn
  • 2 tbsp tomato paste
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 1 tsp salt
  • Toppings:
  • Diced avocado
  • Fresh cilantro
  • Sour cream or Greek yogurt
  • Shredded cheddar cheese
  • Lime wedges
  • Tortilla chips

Instructions

  1. Sauté veggies: Heat oil in large pot over medium. Cook onion and bell pepper 5 mins until soft. Add garlic and spices; cook 1 min until fragrant.
  2. Build chili: Stir in beans, tomatoes, broth, corn, tomato paste, lime juice, sugar, and salt. Bring to a boil.
  3. Simmer: Reduce heat to low. Partially cover and simmer 30 mins, stirring occasionally.
  4. Adjust: For thicker chili, mash some beans against pot. Add water if too thick.
  5. Serve with desired toppings and crusty bread or rice.

Notes

  • Slow cooker: Sauté veggies first, then cook on LOW 6-8 hrs
  • Protein boost: Add 1 cup cooked quinoa or textured vegetable protein
  • Spice control: Omit cayenne for mild chili
  • Freezes beautifully: Store in portions up to 3 months
  • Instant Pot: Use Sauté function, then pressure cook 15 mins

Nutrition

Find it online: https://recipesfood.org/quick-and-easy-black-bean-chili/