Black Bean Chili
A hearty and flavorful black bean chili that warms you from the inside out. Perfect for chilly evenings and packed with nutritious ingredients.
Ingredients
Base Ingredients
- 2 cans black beans, bean liquid reserved from one can Canned black beans are convenient; reserve liquid from one can for added flavor.
- 2 tablespoons olive oil For sautéing the vegetables.
- ½ cup onions, diced Use yellow or white onions for sweetness.
- 4 cloves garlic, diced Fresh garlic enhances flavor.
- 7 oz corn (canned or frozen) Add sweetness to the chili.
- 1 cup green bell pepper, diced Can substitute with red or yellow bell pepper.
- 14 oz diced tomatoes Canned or fresh, ensures a juicy base.
- 1 cup tomato sauce Adds depth to the flavor.
Spices
- 2 teaspoons chili powder Adjust according to taste.
- 1 teaspoon smoked paprika For a smoky flavor.
- 1 teaspoon cumin A classic chili spice.
- ¼ teaspoon cinnamon Enhances the depth of flavors.
- ½ teaspoon oregano Add for an herbal note.
- Salt and pepper to taste Season as preferred.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add ½ cup of diced onions and 4 cloves of diced garlic, sauté for about 4 minutes until onions become translucent.
- Add 1 cup of diced green bell pepper and sauté until fragrant.
Cooking
- Sprinkle in 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, ¼ teaspoon of cinnamon, and ½ teaspoon of oregano. Stir until spices are fragrant.
- Pour in 14 ounces of diced tomatoes and 1 cup of tomato sauce; stir to combine.
- Add 7 oz of corn and 2 cans of black beans, reserving the liquid from one can. Stir well to combine.
- Reduce heat to low and let the chili simmer for about 10 minutes, stirring occasionally.
Serving
- Once thickened, serve hot with desired toppings like diced avocado, cilantro, cheese, or tortilla chips.
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Notes
Prep ingredients ahead of time for convenience. Adjust spices to taste and consider adding more vegetables for extra nutrition.