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This Spicy (or Not) Vegetarian Black Bean Chili may just be the crowd-pleasing, go-to chili recipe you’ve been looking for.
This recipe is perfect for any gathering Halloween, tailgate parties, sports night and or any fall/winter evening at home.
And, it’s also a perfect make-ahead or Sunday prep meal because it’s good in the refrigerator and freezes well (but it never lasts that long in my house).
Black beans used to be an underrated superfood but not so much these days. Most now know they’re packed with protein (14 grams/cup), healthy fiber and good carbs. Not only that, they’re also loaded with vitamins, minerals, and other plant nutrients, like anthocyanins, the same powerful antioxidant compounds found in blueberries and grapes. Even better, they’re pretty inexpensive for being a superfood, so no price shock when you go to store to get some. When I see organic black beans in BPA free cans on sale, I buy cases. 🙂
Black beans are definitely a pantry staple.
Spicey (or Not) Vegetarian Black Bean Chili
Total Time: 45 min (15 minutes prep)
Ingredients (use organic when possible):
- 2-3 tbsp extra virgin olive oil
- 1 white or yellow onion, finely chopped (or yellow)
- 1 cup shredded carrot (I used a small food processor but box grated works great too)
- 2-3 cloves garlic, depending size, pressed thru garlic press (or finely chopped)
- 1 red bell peppers, seeded and chopped (add another if you are a red pepper fan)
- 3 12 oz cans black beans, drained and rinsed
- 1 12 oz can kidney beans, drained and rinsed
- 2 12 oz cans diced tomatoes (or 3-4 vine ripe tomatoes, chopped)
- 1 12 oz can tomato sauce
- ½ tsp red pepper flakes
- 1 1/2 -2 tbsp ground cumin, depending on your love for cumin
- 2 teaspoons smoked paprika (or use regular but I will say the smoked adds a delicious, unique flavor)
- 1 tbsp chili powder (add another 1/2 tbsp for a little more bite)
- 1 cup vegetable stock (or water) – this recipe is a thick ch
- 1 tbsp sea salt (a little more or less to taste)
- 1 ½ tsp black pepper (a little more or less to taste)
Spice It Up: For more spice, add 1 jalapeño pepper, seeded and medium chopped.
Optional: Add a cup of frozen organic corn.
Heat the olive oil in a large pot over medium heat.
Add the chili flakes, onion, carrot, and salt, sauté 4-5 minutes or until the onion is translucent.
Add the jalapeno (if using), cumin, paprika, chili powder and garlic, and sauté 2-3 minutes until fragrant (my favorite part of the prep).
Add the diced tomatoes, with the liquid. Stir the bottom of the pot well to blend all of the spices.
Add the beans, red bell pepper, tomato sauce, water, salt, and pepper. Stir well and let simmer for 30 minutes minimum to allow flavors to combine.
My favorite garnishes:
Fresh chopped or sliced avocado
Fresh chopped cilantro
Fresh chopped white onion
Organic tortilla strips