Black Bean Chili
Black bean chili is a hearty and flavourful vegetarian dish that is perfect for a cozy night in. It is easy to make and can be customized to your liking. This recipe is a great base to start with, and you can add in your favourite toppings, such as avocado, sour cream, and cheese.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper, to taste
Instructions:
- Sauté the vegetables. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 minutes, or until softened.
- Add the spices. Stir in the garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using) and cook for 30 seconds, or until fragrant.
- Add the tomatoes and beans. Stir in the crushed tomatoes, black beans, kidney beans, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 30 minutes, or until thickened.
- Season and serve. Season the chili with salt and pepper to taste. Serve hot with your favorite toppings, such as avocado, sour cream, and cheese.
Tips:
- For a thicker chili, mash some of the beans with a fork before adding them to the pot.expand_more
- You can also add other vegetables to this chili, such as corn, corn kernels, or chopped zucchini.
- If you like your chili spicy, you can add a diced jalapeño pepper or a few dashes of hot sauce.
- This chili can be stored in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be reheated on the stovetop or in the microwave.
