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Black Bean Chili

Black Bean Chili

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 35-45 minutes
  • Yield: Serves 4


Chipotle chilies give this vegetarian black bean chili some serious smoky heat. With corn and red bell peppers, each spoonful is spicy, hearty and filling.


  • 1 tablespoon vegetable oil
  • 1 large red onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 chipotle, roughly chopped, plus 2 tablespoons adobo sauce from one 7-ounce can
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, roughly chopped
  • 215 ounce can black beans
  • 115 ounce can corn, drained and rinsed
  • 128 ounce can crushed fire-roasted tomatoes
  • 11/2 cups water
  • Crushed tortilla chips, sliced jalapeños and shredded Mexican blend cheese, for serving


  1. Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 4 minutes until they start to soften. Stir in the garlic, chipotles and adobo sauce, cumin, salt and pepper. Continue cooking for an additional 4 minutes until the onions are soft and translucent.
  2. Add the red peppers and sauté for 2 minutes. Then stir in the black beans, corn, tomatoes and water. Increase the heat and bring the mixture to a boil.
  3. Reduce the heat and simmer for 20-30 minutes letting the chili thicken.
  4. Garnish each bowl with chips, jalapeños and cheese.