Introduction
This Vegetarian Black Bean Chili is the perfect balance of comfort and versatility. It’s a hearty, flavorful dish that you can easily adjust based on your preferences. Whether you love adding heat with jalapeños or prefer a milder version, this chili can be tailored to fit any taste. Plus, it’s a great make-ahead meal for busy weeknights!
Why You’ll Love This Recipe
This chili is not only packed with flavor, but it’s also incredibly easy to make. The combination of black beans, tomatoes, and spices creates a rich and hearty dish that’s perfect for cozy nights. The best part is that it’s adaptable—add your favorite toppings and ingredients to make it your own.
Recipe Origins
Chili has many variations, and this one brings together a vegetarian twist using black beans instead of meat. Traditionally, chili was made with ground beef and tomatoes, but this vegetarian version offers a lighter alternative without sacrificing any of the warmth and comfort of the original dish.
Nutrition Information
Calories: 220
Fat: 4g
Carbohydrates: 38g
Protein: 12g
Sodium: 680mg
Potassium: 800mg
Fiber: 12g
Sugar: 6g
Quick Facts
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Servings: 4
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, portion the chili into freezer-safe containers and store for up to 3 months. To reheat, warm in a pot over medium heat or microwave in intervals, stirring between each. Add more broth if it has thickened too much.
Serving Suggestions
This chili is delicious served with cornbread, tortilla chips, or a side of rice. For extra flavor, top with sour cream, shredded cheese, cilantro, or even avocado slices.
Common Mistakes
- Mistake 1: Not seasoning enough. Make sure to taste and adjust the seasoning as you go, especially after adding the beans and tomatoes.
- Mistake 2: Overcooking the beans. Keep an eye on the chili to ensure the beans don’t lose their texture.
- Mistake 3: Not adding enough liquid. If the chili becomes too thick, add extra broth or water to get the right consistency.
Recipe Variations
- Vegan: This recipe is naturally vegan.
- Gluten-Free: The recipe is gluten-free as long as the chili powder and broth are gluten-free.
- Spicy: For a spicier version, add more jalapeños or use a spicy hot sauce.
Frequently Asked Questions
- Can I use different beans? Yes! You can substitute black beans with pinto beans or kidney beans.
- Can I make this ahead of time? Yes, this chili stores well and actually tastes better the next day!
- What toppings can I add? Try sour cream, shredded cheese, avocado, cilantro, or tortilla chips for a flavorful addition.
Ingredients
- Black beans
- Yellow onion
- Garlic
- Jalapeño pepper
- Chili powder
- Ground cumin
- Paprika
- Tomatoes
- Vegetable broth
- Olive oil
- Salt and pepper
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the diced onions and sauté until softened, about 5 minutes.
Step 2: Add the minced garlic and chopped jalapeño pepper. Cook for an additional 1-2 minutes, until fragrant.
Step 3: Stir in the chili powder, ground cumin, and paprika. Cook for another 1-2 minutes to allow the spices to toast.
Step 4: Add the black beans, tomatoes, and vegetable broth. Stir to combine, then bring the mixture to a simmer.
Step 5: Reduce the heat and simmer for 30 minutes, stirring occasionally. Step 6: Taste and adjust the seasoning with salt and pepper as needed.
Step 7: Serve hot with your favorite toppings such as sour cream, cilantro, and shredded cheese.
