Black Bean Chili

This hearty Black Bean Chili is a flavorful and comforting treat that’s perfect for a chilly evening. Made with tender black beans, vibrant spices, and a touch of smokiness, this recipe is a symphony of flavors that will leave you craving for more.

Ingredients

• 1 pound dried black beans, soaked overnight and drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cayenne pepper
• 1 can diced tomatoes, 14.5 ounces
• 1 can crushed tomatoes, 14.5 ounces
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: jalapenos, sour cream, shredded cheese, and diced onions for toppings

Instructions

Rinse the soaked black beans and place them in a large pot or pressure cooker. Add enough water to cover the beans and bring to a boil.

Reduce the heat to low and simmer for 1 hour, or until the beans are tender.

In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the diced red bell pepper to the skillet and cook until tender, about 3-4 minutes. Stir in the cumin, chili powder, and cayenne pepper.

Cook for 1-2 minutes, until the spices are fragrant.

Add the cooked black beans, diced tomatoes, crushed tomatoes, smoked paprika, salt, and pepper to the skillet. Stir to combine.

Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened slightly.

Taste and adjust the seasoning as needed. Serve hot, with optional toppings such as jalapenos, sour cream, shredded cheese, and diced onions.

Notes

Make sure to soak the black beans overnight to reduce cooking time. If using a pressure cooker, you can cook the black beans for about 20-25 minutes instead of 1 hour.

If you like a little extra heat in your chili, don’t be shy with the cayenne pepper or add some diced jalapenos on top.

To make this recipe more substantial, serve with some crusty bread, cornbread, or over rice. You can also customize the toppings to your heart’s content – some other options include diced avocado, sliced radishes, or a dollop of Greek yogurt.

Nutrional Value

• Calories: 420
• Protein: 22g
• Fat: 10g
• Saturated Fat: 1.5g
• Sodium: 450mg
• Total Carbohydrates: 60g
• Dietary Fiber: 10g
• Sugars: 10g
• Cholesterol: 0mg
• Vitamin A: 20% of the Daily Value (DV)
• Vitamin C: 60% of the DV
• Calcium: 10% of the DV
• Iron: 25% of the DV