Description
This easy and flavorful Black Bean Chili is a creamy, cozy meal perfect for cold days. Made with fire-roasted tomatoes, green chiles, and a blend of spices, it’s rich in protein and fiber, vegan, vegetarian, and gluten-free. Ready in about 40 minutes, it’s a versatile dish that can be customized with your favorite toppings and stored in the fridge for up to 4 days or frozen for longer.
Ingredients
Scale
Base 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
Spices & Flavorings
- 3 tablespoons chili powder
- Freshly ground black pepper, to taste
- 1 teaspoon maple syrup
- 1 tablespoon fresh lime juice, plus wedges for serving
- ¼ teaspoon cayenne pepper (optional)
Main Components
- 3 cups cooked black beans (including 1 cup of their liquid, typically from 2 cans)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (4-ounce) can green chiles, undrained
Toppings (optional)
- Sour cream or Greek yogurt
- Avocado slices
- Sliced serranos or jalapeños
- Cilantro
- Pickled onions
- Tortilla chips
Instructions
- Heat the oil and sauté 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 is translucent and softened, about 5 to 8 minutes.
- Add garlic and chili powder: Stir in the minced garlic and chili powder. Cook for about 30 seconds until fragrant, taking care not to burn the spices.
- Add beans and other main ingredients: Add the cooked black beans along with 1 cup of their liquid, diced fire-roasted tomatoes, green chiles with their liquid, maple syrup, and a few grinds of freshly ground black pepper.
- Simmer and thicken: Reduce the heat to low and simmer the chili uncovered for 20 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken to a hearty consistency.
- Finish with lime and seasoning adjustments: Stir in fresh lime juice and season the chili to taste with additional salt, pepper, chili powder, and cayenne pepper if you desire some heat.
- Serve with toppings: Serve the black bean chili warm with lime wedges and your choice of toppings such as sour cream or Greek yogurt, avocado slices, sliced serranos or jalapeños, fresh cilantro, pickled onions, and tortilla chips.
Notes
- This black bean chili is creamy, flavorful, and perfect for cold weather comfort.
- It is vegan, vegetarian, and gluten-free.
- The chili keeps well in the refrigerator for up to 4 days.
- You can freeze leftovers for longer storage without losing flavor or texture.
- Feel free to adjust the heat level by adding or omitting cayenne pepper and spicy peppers in the toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
