Description
Make this hearty, smoky vegetarian black bean chili. It is a simple, one-pot recipe perfect for a healthy weeknight dinner or meal prepping.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black beans, undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Ro-Tel (diced tomatoes and green chilies), undrained
- 1 cup vegetable broth
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Stir in the rinsed black beans, undrained black beans, diced tomatoes, Ro-Tel, vegetable broth, and corn.
- Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. For deeper flavor, simmer for 45 minutes.
- Remove the lid for the last 10 minutes of cooking if you prefer a thicker chili.
- Season with salt and pepper to your taste before serving.
Notes
- For a thicker chili, mash about one cup of the beans against the side of the pot before simmering.
- Add 1 small diced sweet potato with the onions for extra heartiness and fiber.
- Serve with toppings like avocado, cilantro, or a squeeze of lime juice.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 15
- Protein: 14
- Cholesterol: 0