Black Bean Chili
The ultimate comfort food, Black Bean Chili is a hearty, nutritious dish that boasts rich flavors and satisfying textures. This easy weeknight dinner is perfect for gatherings or meal prep, making it a must-try recipe for chilly evenings.
Equipment
- Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion chopped
- 1 medium red bell pepper diced
- 1.5 teaspoons sea salt
- 3 cloves garlic minced
- 3 tablespoons chili powder
- 3 cups cooked black beans plus 1 cup of their liquid
- 1 14-ounce can diced fire-roasted tomatoes
- 1 4-ounce can green chiles no need to drain
- 1 teaspoon maple syrup
- to taste black pepper freshly ground
- 1 tablespoon fresh lime juice plus wedges for serving
- 0.25 teaspoon cayenne optional
- to serve sour cream or Greek yogurt
- to serve avocado
- to serve sliced serranos or jalapeños
- to serve cilantro
- to serve pickled onions
- to serve tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and sea salt and cook, stirring occasionally, until the onion is translucent, about 5 to 8 minutes.
- Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.
- Add the cooked black beans, bean liquid, diced fire-roasted tomatoes, green chiles, maple syrup, and a few grinds of black pepper. Stir everything together.
- Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
- Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired.
- Serve hot with sour cream or Greek yogurt, avocado, tortilla chips, and any other desired toppings.
Notes
- Chili powders can vary in spice level: Use less if you’re sensitive to spice; use more if you like more heat or if your chili powder is very mild.