Description
This easy Black Bean Chili is a hearty, flavorful, and nutritious plant-based meal perfect for chilly days. Made with cooked black beans, fire-roasted tomatoes, and a blend of spices, it simmers gently to develop rich flavors. Topped with fresh lime juice and optional garnishes like avocado, sour cream, and cilantro, this chili is both comforting and satisfying. It’s vegan, vegetarian, gluten-free, and freezer-friendly, making it an ideal dish for meal prep or a quick weeknight dinner.
Ingredients
Scale
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, approximately the amount in 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 wedges for serving
- ¼ teaspoon cayenne pepper (optional)
Toppings (Optional)
- Sour cream or Greek yogurt
- Avocado slices
- Sliced serranos or jalapeños
- Cilantro
- Pickled onions
- Tortilla chips
Instructions
- Heat the oil: In a large pot, warm the extra-virgin olive oil over medium heat to create a base for flavor infusion.
- Sauté vegetables: Add the chopped onion, diced red bell pepper, and sea salt to the pot. Cook, stirring occasionally, until the onion becomes translucent, about 5 to 8 minutes. This softens the vegetables and develops sweetness.
- Add garlic and spices: Stir in minced garlic and chili powder, cooking for about 30 seconds until fragrant, to release their essential aromas.
- Combine main ingredients: Pour in the cooked black beans along with 1 cup of their liquid, diced fire-roasted tomatoes, green chiles (undrained), maple syrup, and freshly ground black pepper. Mix to combine evenly.
- Simmer chili: Reduce heat to low and let the mixture 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 fresh lime juice. Taste and adjust seasoning as needed with additional salt, pepper, chili powder, and optional cayenne pepper for heat.
- Serve: Ladle the chili into bowls and serve with lime wedges and your choice of toppings such as sour cream, avocado, sliced serranos or jalapeños, cilantro, pickled onions, and crunchy tortilla chips for added texture and flavor.
Notes
- This Black Bean Chili is creamy and flavorful, making it perfect for cold days as a comforting meal.
- It’s vegan, vegetarian, and gluten-free, accommodating many dietary preferences.
- The chili keeps well in the refrigerator for up to 4 days, making it great for leftovers.
- It also freezes well, so you can prepare in advance and enjoy later.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
