Vegetarian Black Bean Chili
Black beans simmered with toasted cumin, chili powder, and chipotle until the liquid thickens around them and a spoon stands up in the pot. It costs little and freezes well.
- 1
Heat the olive oil in a large pot over medium heat. Cook the onion and bell pepper with the salt for 8 minutes, until softened and just starting to brown.
- 2
Add the garlic, cumin, chili powder, and oregano and stir for 1 minute, until the spices smell toasted and coat the vegetables.
- 3
Stir in the chipotles and adobo sauce, then the crushed tomatoes, black beans, and water.
- 4
Bring to a simmer and cook uncovered over low heat for 40 minutes, stirring every 10 minutes, until the liquid has thickened enough that a spoon leaves a trail.
- 5
Mash about a cup of the beans against the side of the pot and stir them back in to thicken the chili further.
- 6
Stir in the lime juice, taste for salt, and top each bowl with the cilantro.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 chipotle chiles in adobo, minced
- 1 tablespoon adobo sauce from the can
- 1 (28 ounce) can crushed tomatoes
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups water
- 2 tablespoons lime juice
- 1/3 cup fresh cilantro, chopped
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Cook the onion and bell pepper with the salt for 8 minutes, until softened and just starting to brown.
- 2
Add the garlic, cumin, chili powder, and oregano and stir for 1 minute, until the spices smell toasted and coat the vegetables.
- 3
Stir in the chipotles and adobo sauce, then the crushed tomatoes, black beans, and water.
- 4
Bring to a simmer and cook uncovered over low heat for 40 minutes, stirring every 10 minutes, until the liquid has thickened enough that a spoon leaves a trail.
- 5
Mash about a cup of the beans against the side of the pot and stir them back in to thicken the chili further.
- 6
Stir in the lime juice, taste for salt, and top each bowl with the cilantro.