Chili is the perfect dish for chilly weather. We don’t set the rules. This black bean chilli has the same hearty comfort you love in chili with a smoky, chipotle-infused twist. YUM.
This dish is a great plant-based option for those cooler days or whenever you want a warming bowl of nourishment. just 1 pot, and only 30 minutes are required!
This hearty 1 pot Black Bean Chili begins with a sweet and savory sauteed base of onion, bell pepper and garlic.
We then add cumin, smoked peppers, and paprika in adobo for a smoky and delicious flavor. The salt enhances everything.
Then, add canned black beans for this easy weeknight recipe. You could also use home-made beans made in the Instant Pot. Dinner is ready after a quick simmering to infuse beans with flavor.
If oil is not available, use twice as much water.
One medium onion diced in any color (2 cups or 240 g from 1 onion)
One large red or orange pepper, diced (one bell pepper yields about 1 1/4 cups or 165g)
3 large cloves garlic, minced
1/2 tsp smoked paprika
1 tsp cumin ground
1 tsp of sea salt (plus as much to taste).
Half a cup vegetable stock or store-bought//or sub water
1 (14.5-oz.) Can of fire-roasted diced tomato
2 chipotle peppers in adobo sauce, minced
2 Tbsp of adobo (from the can of adobo peppers // and more to taste).
4 (15 oz.) Cans of black beans, drained. (Or sub 6 cups home-made beans).
Over medium heat, heat a large pot Dutch Oven. Once the oil is hot, add onion and bell pepper. Cook, stirring frequently, for about 4-5 mins.
Add the cumin and salt to the smoked paprika and garlic and cook until fragrant, about 1 minute.
Stir well the drained beans, tomatoes, adobo, and chipotle sauce. Bring to a gentle simmer, then lower heat and cook at a low simmer for 20-25 mins, stirring every so often.
Add more salt to taste, adobo for smokey flavor or chipotle peppers chopped for heat.
Serve hot with Cashew Cream, or Jalapeno Cashew Sauce. You can also add diced avocado and/or cilantro. This chili is also delicious in our Smoky Black Bean and Quinoa Chili Bowl.
Separately store leftovers in the fridge for 3-4 days. The soup can be frozen for up to one month.