Imagine a pot bubbling away on the stove, filling your kitchen with the warm, inviting aroma of spices mingling with earthy black beans and vibrant vegetables.
Black Bean Chili is a comfort food classic, effortlessly simple yet deeply satisfying with every spoonful.
As the ingredients simmer together, they transform into a rich, flavorful dish that delights the senses.
Ready to experience this hearty Mexican favorite? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 can opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Black Bean Chili, you can follow this timeline:
- Reading and Preparation (10 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all necessary equipment and ingredients.
- Prep Work (15 minutes)
- Dice the onion and bell pepper.
- Mince the garlic.
- Drain and rinse the black beans.
- Cooking (45 minutes)
- 0-5 minutes: Heat olive oil in a large pot over medium heat.
- 5-10 minutes: Add diced onion and cook until translucent.
- 10-13 minutes: Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.
- 13-15 minutes: Add ground cumin, chili powder, smoked paprika, salt, and black pepper, stirring to combine.
- 15-20 minutes: Pour in black beans, diced tomatoes, and vegetable broth, stirring well.
- 20-50 minutes: Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
- 50-55 minutes: Stir in lime juice and chopped cilantro, and simmer for an additional 5 minutes.
- Resting (5 minutes)
- Remove from heat and let the chili rest for 5 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until translucent, about 5 minutes.
Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.
Add ground cumin, chili powder, smoked paprika, salt, and black pepper, stirring to combine.
Pour in black beans, diced tomatoes, and vegetable broth, stirring well.
Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
Stir in lime juice and chopped cilantro, and simmer for an additional 5 minutes.
Remove from heat and let rest for 5 minutes before serving.
Serving Tips
- Sour Cream: A dollop of sour cream adds a creamy contrast to the spicy and smoky flavors of the chili.
- Avocado Slices: Fresh avocado slices offer a smooth and buttery texture that complements the chili’s heat.
- Shredded Cheese: Melt some cheddar or Monterey Jack cheese on top for an extra layer of richness and flavor.
- Cornbread: Serve with a piece of cornbread for a sweet and savory combination that pairs well with the chili.
- Tortilla Chips: Use crunchy tortilla chips for scooping up the chili, adding a delightful crunch to each bite.
Storage
To store black bean chili, allow it to cool completely.
Then, transfer to an airtight container.
Refrigerate for up to 5 days.
Alternatively, you can freeze it for up to 3 months.
Freezing
To freeze black bean chili, let it cool completely.
Then, transfer it to airtight containers or freezer bags.
Label and date the containers.
Freeze for up to 3 months.
Reheating
To reheat Black Bean Chili, use a stovetop over low heat.
Stir occasionally until warmed through.
Alternatively, microwave in a microwave-safe dish.
Cover loosely, and heat in 1-minute intervals, stirring in between.
Final Thoughts
Black Bean Chili is a delicious and hearty meal that’s perfect for any occasion.
It combines a variety of flavors and spices to create a comforting dish that’s easy to prepare.
Whether you’re serving it as a main course or enjoying it as a side, this chili is sure to satisfy your taste buds.
For those who enjoy experimenting, try adding toppings like sour cream or avocado slices for an extra layer of flavor.
With its rich taste and simple preparation, Black Bean Chili is a recipe you’ll want to keep in your culinary repertoire.
Frequently Asked Questions
Can I Use Dried Black Beans Instead of Canned?
Yes, you can use dried black beans. Soak 1 cup of dried beans overnight, then boil them for about 1-1.5 hours until tender. Drain and rinse before adding to your dish, adjusting cooking time as needed.
How Can I Make the Chili Less Spicy?
Decrease chili powder to 1/2 teaspoon and omit smoked paprika. Increase diced tomatoes to 1.5 cans for added sweetness. Stir in 1 tablespoon sugar during simmer to balance heat. Top with sour cream to cool.
Is It Possible to Make This Chili in a Slow Cooker?
Yes, you can make it in a slow cooker. Combine all ingredients except cilantro and lime juice. Cook on low for 6-8 hours. Stir in lime juice and cilantro before serving. Adjust seasoning as needed.
What Are Some Suitable Substitutes for Cilantro?
You can substitute cilantro with equal parts parsley or basil for a fresh taste. If you prefer a more citrusy profile, use a tablespoon of lemon or lime zest. Always chop finely for even distribution in your dish.
Can I Add Meat to This Vegetarian Chili?
Yes, you can add meat. Brown 1 pound of ground beef or turkey separately, then drain excess fat. Incorporate it after sautéing the vegetables. Adjust spices and simmering time to guarantee flavors meld thoroughly.
Black Bean Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 can opener
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 bell pepper diced
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 can black beans drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.
- Add ground cumin, chili powder, smoked paprika, salt, and black pepper, stirring to combine.
- Pour in black beans, diced tomatoes, and vegetable broth, stirring well.
- Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
- Stir in lime juice and chopped cilantro, and simmer for an additional 5 minutes.
- Remove from heat and let rest for 5 minutes before serving.
Notes
