Description
This easy black bean chili is a creamy, flavorful, and hearty meal that’s perfect for chilly days. Packed with protein-rich black beans and a blend of spices, it’s a vegan and gluten-free dish that comes together quickly on the stovetop. Topped with fresh lime juice and your choice of toppings like avocado, cilantro, and sour cream, this chili is both comforting and nutritious.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion, chopped
- 1 red bell pepper, diced
- 1½ teaspoons sea salt
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 3 cups cooked black beans (plus 1 cup liquid from canned beans)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (4-ounce) can green chiles, undrained
- 1 teaspoon maple syrup
- Freshly ground black pepper
- 1 tablespoon fresh lime juice (plus wedges for serving)
- ¼ teaspoon cayenne pepper (optional)
Toppings (Optional)
- Sour cream or Greek yogurt
- Avocado slices
- Sliced serranos or jalapeños
- Cilantro
- Pickled onions
- Tortilla chips
Instructions
- Heat the oil and sauté vegetables: In a large pot over medium heat, warm the extra-virgin olive oil. Add the chopped onion, diced red bell pepper, and sea salt. Cook while stirring occasionally until the onion turns translucent and soft, about 5 to 8 minutes.
- Add garlic and chili powder: Stir in the minced garlic and chili powder. Cook for about 30 seconds, stirring constantly, until the mixture becomes fragrant.
- Combine beans and tomatoes: Add the cooked black beans along with their liquid, the can of diced fire-roasted tomatoes, and the green chiles (no need to drain). Stir in the maple syrup and a few grinds of freshly ground black pepper.
- Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens and flavors meld together.
- Finish with lime and season: Stir in the fresh lime juice. Taste the chili and adjust seasoning with additional sea salt, black pepper, chili powder, and cayenne pepper if you prefer more heat.
- Serve: Spoon the chili into bowls and offer lime wedges and optional toppings such as sour cream, avocado slices, sliced serranos or jalapeños, cilantro, pickled onions, and tortilla chips to customize each serving.
Notes
- This black bean chili is creamy and flavorful, ideal for a cozy meal on a cold day.
- It is vegan, vegetarian, and gluten-free, making it suitable for a variety of diets.
- The chili keeps well in the refrigerator for up to 4 days and also freezes beautifully for longer storage.
- Adjust the spiciness by adding cayenne pepper or hot peppers according to your preference.
- Using fire-roasted tomatoes adds a nice smoky depth; regular diced tomatoes can be used if unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
