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Vegetarian Black Bean Chili

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A hearty, simple, and meat-free chili that brings warm, tangy, and smoky flavors to the table.

Ingredients

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  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 can (14–15 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 1–2 tsp ground cumin
  • 1 tsp smoked paprika (or regular paprika)
  • 1 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro or green onion to finish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook until soft, about 5–7 minutes.
  2. Add garlic, cumin, chili powder, and paprika. Cook 1 minute until fragrant.
  3. Stir in tomato paste, then pour in diced tomatoes and vegetable broth. Scrape any browned bits.
  4. Add black beans. Bring to a simmer and reduce heat. Cover and cook for 15–20 minutes.
  5. Finish with lime juice, salt, and pepper. Mash a few beans against the pot wall for a thicker texture. Serve hot with toppings.

Notes

Use a heavy-bottomed pot for even heat. Mash some beans for a creamy body. If the chili thickens too much, add small amounts of broth until you reach the desired texture. Can be made in a slow cooker as well.

Nutrition

Find it online: https://recipesunfolded.com/vegetarian-black-bean-chili/

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