Black Bean Chili

Whoever said that chili without meat isn’t chili lied to you. The black beans in this recipe make it so filling and the spices make it so flavorful that you might be able to convert a carnivore with this recipe. Well…maybe. Probably not but it’s worth a try, right?

This has been my “go to” chili recipe for years. My former friend (now current roommate) and I originally tackled this guy (guy=recipe) when we were sophomores in college and just getting use to finding our way around the kitchen. This means that it’s a recipe for even the newer cooks. We have made this recipe dozens of times and have been tweaking it to our liking since, so for the experienced cookers, feel free to add/remove and tweak whatever you’d like for this recipe!

Black Bean Chili

  • 1/4 cup olive oil
  • 2 cups onions, chopped
  • 2 bell peppers, chopped
  • 3 large garlic cloves, minced
  • 2 Tablespoons chili powder (use red pepper flakes if you like a kick- I’m a wuss)
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 3- 15 oz. cans black beans, drained (but liquid reserved)
  • 1 14.5 ounce can of diced tomatoes
  • 1/2 cup liquid reserve from black beans
  • 8 oz. jar salsa
  • 1 can corn

Garnish options:

  • sour cream
  • cheddar cheese
  • cilantro
  • avocado

In a large pot, heat oil over medium heat.

Saute onions, peppers, and garlic for first ten minutes. Next, mix in chili powder, cumin, oregano, cayenne, beans, reserved liquid, tomatoes, salsa, and corn.

Bring to a boil and then simmer for 15 to 20 minutes.

Top with loads of cheese, avocados, cilantro, and anything else scrumptious. Also, serve with cornbread (which I made but we’ll have to save that for a future post!) Soooo simple right? Piece. of. cake. Well…chili cake? Yeah, I’m done.

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8 Comments

  • Savory Simple
    January 8, 2012

    This looks so comforting on this cold January night.

  • Jalapeno Cheddar Cornbread Muffins « Vegetarian 'Ventures
    January 9, 2012

    […] gems, junk, and crap we were in need for some serious grub. I made these muffins to dip into my Black Bean Chili and they were fantastic! I usually stick to my traditional vegan cornbread recipe that I’ve […]

  • valeriamaleria
    January 9, 2012

    This looks yummy, I will have to take a shot at making it. It can also easily be made vegan friendly.

  • Searchable Saturdays | V
    March 30, 2013

    […] were a little sparse this week. Things got busy and I mostly relied on leftovers from a big pot of Black Bean Chili for my meals. Things should start to calm down this weekend and I will hopefully have more […]

  • life insurance types
    April 19, 2013

    Hi would you mind sharing which blog platform you’re working with? I’m looking to start my own blog soon but I’m having a hard time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something
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    • Shellywest
      life insurance types
      April 20, 2013

      Heyyya,

      I use wordpress but purchased my design from BlogMilk – she makes very simple and beautiful layouts for reasonable prices.
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      Hope that helps!

  • One Pot 3-Bean Chili & Cornbread Over the Open Fire
    April 17, 2016

    […] Chili recipe stole from this recipe. […]

  • Creamy Vegetarian White Chili
    January 3, 2017

    […] goals is to share more vegetarian main recipes with you all and this chili fits the bill. I make this vegetarian chili recipe often in the winter and was honestly starting to fill a bit burnt out on it. Then, the other week, I came […]

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