Craving a deeply flavorful, hearty chili that doesn’t take all day to simmer? Look no further! This classic black bean chili gets a major upgrade with the addition of spicy, smoky chipotle chile powder, creating a rich and satisfying stew that’s unbelievably ready in just 30 minutes. It’s the perfect cozy meal for a busy weeknight, packed with plant-based protein and bold flavors that will have everyone coming back for a second bowl.
Ingredients
• (Serves 6)
• 1 tsp olive oil
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 1 green or yellow bell pepper, chopped
• 1 cup frozen corn
• ¼ tsp chipotle chile powder, or to taste
• 1 Tbs chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4½ cups cooked black beans, or 3 15-oz cans black beans, rinsed and drained
• 1 14½-oz can diced tomatoes
Instructions
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes. Add bell pepper and corn and sauté 2 minutes more. Stir in chipotle powder, chili powder, cumin, and oregano and cook 1 minute until fragrant.
2. Stir in the beans, tomatoes, and ¾ cup water. Reduce heat to medium-low, partially cover the pan, and simmer, stirring occasionally, for 20 minutes.
3. If the chili becomes too thick, add up to ¼ cup hot water. Season with salt and pepper to taste before serving.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 341
• Protein: 21 g
• Total Fat: 2 g
• Saturated Fat: 1 g
• Carbohydrates: 63 g
• Cholesterol: 0 mg
• Sodium: 25 mg
• Fiber: 21 g
• Sugar: 7 g
Pro Tips
• To make the chili milder, omit the chipotle powder and reduce the regular chili powder to 2 teaspoons.
• Load up your bowl with toppings! Sliced avocado, fresh cilantro, a dollop of vegan sour cream, or crushed tortilla chips add fantastic texture and flavor.
• This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.
FAQ
Q: Is this vegetarian chili a good source of protein
A: Absolutely! This chili is packed with plant-based protein from the black beans. Each serving provides an impressive 21 grams of protein, making it a very hearty and satisfying meal.
Q: Can I use different beans in this recipe
A: Yes, this recipe is very flexible. While it’s designed for black beans, you can easily substitute them with pinto beans, kidney beans, or a combination of your favorite beans for a different texture and flavor.
Q: How can I meal prep or store this chili
A: This chili is perfect for meal prep as the flavors get even better overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, it freezes beautifully for up to 3 months.
Q: How can I make this chili thicker or thinner
A: To make the chili thicker, you can mash about a cup of the beans before adding them back to the pot, or simply simmer it a bit longer with the lid off. To make it thinner, just stir in a bit of hot water or vegetable broth until it reaches your desired consistency.
