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Award Winning Black Bean Chili

This hearty vegetarian chili combines black beans, vegetables, and spices for a flavorful, comforting meal that's quick to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper chopped
  • 1 jalapeño seeded and minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 3 cans 15 oz each black beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 1 can 8 oz tomato sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, garlic, bell pepper, and jalapeño and sauté for about 5 minutes until softened.
  3. Sprinkle in the ground cumin, chili powder, and smoked paprika and cook for 1 minute to release the spices’ aromas.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil.
  5. Stir in the black beans, diced tomatoes, and tomato sauce.
  6. Reduce heat to low and let the chili simmer for 20–25 minutes to allow the flavors to meld.
  7. Stir in the lime juice and season with salt and pepper to taste.
  8. Serve the chili hot, garnished with fresh cilantro.

Notes

For even more depth of flavor, let the chili sit for a few hours or overnight in the fridge before reheating.