How to make Black Bean Chili at Home? (Rich, Creamy and Tangy)

• Food: Black Bean Chili
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Thick, creamy, acidic, and delicious describe this simple black bean chili. It makes the ideal substantial supper on a chilly night when served with cornbread or tortilla chips.

I remember eating spoonful after spoonful of this black bean chili dish right from the pot while I was standing at the stove the first time I cooked it.

Sincerely, I believe it to be the finest chili I’ve ever had. It has depth from green chiles, fire-roasted tomatoes, and a significant amount of chili powder.

It is thick, creamy, acidic, and complex. Making your homemade chili powder for this recipe is strongly recommended if you can do so because it truly elevates the flavor of the black bean chili.

It has a more complex flavor, with earthy undertones from the cumin, coriander, and allspice, savory notes from the fennel and garlic, and a light, smoky heat from the toasted chiles.

But this black bean chili recipe will still taste wonderful if you prefer to use store-bought chili powder. Fill it to the brim with your preferred toppings and serve it with cornbread or tortilla chips for the ideal cozy dinner on a chilly fall night.

Ingredients for a black bean chili recipe

The following essential items are required to make this vegetarian black bean chili recipe:

• Black beans! The beans and 1 cup of their boiling liquid are required. Use the beans and liquid from 2 (14-ounce) cans, or prepare your own on the stovetop or in an instant pot.
• Olive oil extra virgin – for richness.
• For a savory depth of flavor, include onion and garlic.
• Red bell pepper is a must-have for chili! The black beans’ creamy texture contrasts beautifully with its crisp-tender texture.
• I highly advise producing your chili powder.
• Fire-roasted tomatoes, diced They are always my preferred option versus ordinary diced tomatoes. They have a smokier flavor, which gives this vegan black bean chili so much depth.
• Green chilies can add a nice flavor to the chili.
• A little maple syrup goes a long way in this case. It balances the chili by softening the sourness of the lime and green chiles.
• Fresh lime juice: This adds a lovely brightness to the chile.
• Optional cayenne pepper is used for heat. Before adding the chile, be sure to taste it. Since different chili powders have different levels of spice, I only advise incorporating cayenne if you want your child to be spicy but only have a mild chili powder.
• Additionally, add salt and pepper to bring out each flavor.

Making Black Bean Chili

Making this black bean chili is SO simple! This is how it works:

First, sauté the red pepper and onion. Cook them for 5 to 8 minutes at medium heat, or until they soften.

Add the garlic and chili powder after that. Cook for 30 seconds while stirring, or until the spices are fragrant.

And now, simmer! Tomatoes, green chiles, maple syrup, black beans, and their liquid should all be added. To blend, stir. After that, simmer the chili, uncovered, for 20 minutes, or until it thickens.

Lastly, add seasoning to taste. Add the lime juice and season with salt and pepper as desired. If you want to create a taste combination you adore, you can add additional cayenne and chili powder.

That’s it!

Serving ideas for black bean chili

Much while this black bean chili is wonderful on its own, adding toppings makes it even better. Some of my favorites are listed here:

• Avocado or guacamole in dice
• Vegan sour cream, Greek yogurt, or sour cream
• Cilantro
• Sliced serranos, pickled jalapenos, or jalapenos,
• Crumbled cheese
• Tangy red onions

For squeezing, don’t forget the lime wedges! This chili is elevated with an additional lime burst.

Add tortilla chips, handmade cornbread, or jalapeo cornbread to finish the meal. My handmade coleslaw, sweet potato salad, or broccoli salad would be delicious side dishes if you’re in the need of something extra.

Additionally, tasty options are roasted potatoes, broccoli, butternut squash, and sweet potatoes.

Enjoy!

Black Bean Chili

On a chilly day, this simple black bean chili is the ideal comfort food because it’s creamy, aromatic, and tasty. It is gluten-free, vegan, and vegetarian, and it keeps for up to 4 days in the refrigerator. It freezes well as well.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium white onion, chopped
• 1½ teaspoons sea salt
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 3 tablespoons chili powder
• 3 cups cooked black beans, plus 1 cup of their liquid (amount in 2 cans of beans)
• 1 (14-ounce) can dice fire-roasted tomatoes
• 1 (4-ounce) can of green chiles, no need to drain
• Freshly ground black pepper
• 1 teaspoon maple syrup
• 1 tablespoon fresh lime juice, plus wedges for serving
• ¼ teaspoon cayenne, optional

Topping Options

• Sour cream or Greek yogurt
• Avocado
• Sliced serranos or jalapeños
• Cilantro
• Pickled onions
• Tortilla chips

Instructions

1. In a big pot, warm the oil over medium heat. Cook, turning periodically, the onion, bell pepper, and salt for 5 to 8 minutes, or until the onion is transparent. Stirring often, sauté the garlic and chili powder for 30 seconds until aromatic.
2. Add the tomatoes, green chiles, maple syrup, beans, bean liquid, and a few grinds of pepper. Once the chili has thickened, reduce the heat to low, cover the pot, and simmer for 20 minutes.
3. Add extra salt, pepper, chili powder, and cayenne, to taste, after adding the lime juice. Serve with chosen toppings and lime wedges.

Notes

• The level of spice in chili powder can differ. Use more if you prefer more heat or if your chili powder is very light; use less if you’re sensitive to spice.