Black Bean Chili

5 from 4 votes

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

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 red onion roughly chopped
2 garlic cloves minced
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 red bell pepper roughly chopped
1 chipotle pepper roughly chopped, plus 2 tablespoons adobo sauce from a can of chipotles en adobo
2-15 ounce cans black beans
1-15 ounce can sweet corn drained and rinsed
1-28 ounce can crushed fire roasted tomatoes
2 cups water
For serving: sliced jalapenos tortilla chips, shredded cheddar cheese, cilantro, chopped red onions, avocados

Instructions

Heat the oil in a large saucepan over medium heat.
Sauté the onions for 3-4 minutes until they start to soften and turn translucent.
Stir in the garlic, cumin, garlic powder, onion powder, salt and pepper. Cook until fragrant about 1 minute.
Add the red peppers and sauté for 2-3 minutes.
Stir in the chipotle peppers and adobo sauce, black beans, corn, tomatoes and water.
Bring the mixture to a boil. Reduce heat and simmer until the chili thickens, about 20-30 minutes.
Divide the chili into bowls. Top with desired toppings including jalapenos, tortilla chips, cheese, cilantro, red onions and avocados.

Notes

If you want the chili to be less spicy, only add 1 tablespoon adobo sauce.

You can substitute with kidney beans or pinto beans. You can also use a mix including black beans.

Leftovers can be stored in an airtight container up to 3 days. Warm over low to medium heat on the stove or in the microwave.

To keep the chili longer, freeze it up to 1 month. Thaw it before warming it on the stove or in the microwave.

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