Description
This hearty and flavorful Black Bean Chili is a perfect vegetarian meal packed with protein-rich black beans, vibrant vegetables, and a blend of warming spices. Easy to prepare and simmered to perfection, this chili makes for a nutritious and satisfying dish ideal for any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 1 yellow onion, finely diced
- 2 garlic cloves, finely minced
- 2 red bell peppers, diced
- 2 ears corn, kernels sliced off
Spices and Seasonings
- 2 teaspoons paprika
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
Liquids and Canned Goods
- 1 tablespoon olive oil
- 3 cups vegetable stock
- 1 (15 ounces) can fire-roasted diced tomatoes
- 3 (15 ounces) cans black beans, drained and rinsed
Instructions
- Heat Oil and Sauté Onion: Heat the olive oil in a large stockpot over medium-high heat until hot. Add the finely diced onion and sauté for 4 minutes until translucent and soft.
- Add Garlic, Bell Pepper, and Corn: Add the minced garlic, diced red bell peppers, and corn kernels to the pot. Continue sautéing for another 4 minutes while stirring frequently to combine the flavors.
- Incorporate Spices: Sprinkle in the paprika, cumin powder, chili powder, and kosher salt. Stir constantly for 30 seconds to toast the spices and release their aromas.
- Add Stock, Tomatoes, and Beans: Pour in the vegetable stock, fire-roasted diced tomatoes, and the drained black beans. Stir thoroughly to mix all the ingredients evenly.
- Simmer Covered: Cover the pot and bring the chili to a boil. Once boiling, reduce the heat to a simmer and let it cook for 30 minutes, stirring occasionally to prevent sticking.
- Simmer Uncovered for Consistency: Remove the lid and continue simmering the chili for an additional 10 minutes uncovered, allowing it to thicken to your desired consistency. Stir occasionally.
- Serve or Store: Serve the chili immediately while hot. Alternatively, store it in the refrigerator for up to 3 days, perfect for meal prepping.
Notes
- For added heat, consider adding a pinch of cayenne pepper or chopped jalapeños.
- This recipe is fully vegetarian and can be made vegan by ensuring the vegetable stock is vegan-friendly.
- Leftovers taste even better the next day as flavors meld.
- Serve with toppings like avocado, sour cream, shredded cheese, or fresh cilantro if desired.
- Freezes well for up to 3 months when stored in airtight containers.
