Description
A hearty and flavorful Black Bean Chili recipe that combines black beans, crushed tomatoes, and spices for an easy, nutritious meal. This chili is perfect for a quick weeknight dinner and can be customized for texture and thickness to suit your preference.
Ingredients
Vegetables and Aromatics
- About 3 tablespoons of water (or more as needed), for sautéing
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- 1 small green bell pepper, seeded and finely diced
Main Ingredients
- ¾ of a (15-ounce) can of crushed tomatoes, in their juices
- 2 (15-ounce each) cans black beans, in their juices (do not drain)
- 4 ounces canned diced green chilies
Spices
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- ½ teaspoon chili powder
Instructions
- Sauté Vegetables: Heat about 3 tablespoons of water in a large pot over high heat. Add chopped onion, minced garlic, and diced green bell pepper. Sauté, stirring frequently, for about 5 minutes or until the onion becomes translucent. Add additional water as needed to prevent sticking.
- Add Remaining Ingredients and Simmer: Pour in the crushed tomatoes with their juices, black beans along with their liquid, diced green chilies, and all the spices (ground cumin, cayenne, and chili powder). Stir everything to combine well. Reduce heat to medium-low and let the chili simmer, stirring occasionally, for about 15 minutes, or until the flavors meld together.
Notes
- For a smoother consistency: Blend a portion of the chili using an immersion blender or transfer to a regular blender and puree, then mix back into the pot.
- If the chili is too thick: Add a splash of vegetable broth to thin it out to your desired consistency.
- To serve a crowd or meal prep: Double or triple the recipe and store leftovers in individual airtight containers in the refrigerator or freezer.
