This Black Bean Chili is pretty quick, tasty, and simple to make. Oil free! It’s mostly made up of staples you can stock up on in your pantry. We’ve served this to a couple of people who are not vegan, and they thought it was delicious! Enjoy!
About 3 tablespoons of water (or more as needed), for sautéing
1mediumonion, chopped
2mediumgarlic cloves, minced
1smallgreen bell pepper, seeded and finely diced
15ouncesof a can of crushed tomatoes, in their juices¾ of the can
30ouncesof can black beans, in their juices don't drain
4ouncesof can diced green chilies
1teaspoonof ground cumin
⅛ teaspoonof cayenne
½ teaspoonof chili powder
Instructions
Heat the water in a large pot. Add chopped onion, garlic, and bell pepper. Sauté over high heat, stirring often, for about 5 minutes or until onion is translucent. Add water as needed.
Add crushed tomatoes in their juices, beans and their liquid, chilies, and spices, and stir to combine. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.
Video
Notes
Can you cook black bean chili in a crockpot? You sure can- start by sautéing the onion and garlic for 3-4 minutes (optionally, add the pepper too), then adding the spices to ‘bloom’ for a further minute or so. Then add all the ingredients, mix well, and transfer to the slow-cooked. Cook on low for between 4-6 hours or on high for between 1-2 hours. Check on it several times to increase the liquid (with veg stock), if needed. If you’re adding the beans from raw, increase the time to 6-8 hours LOW or 3-4 hours on HIGH.
For a ‘creamier’ black bean chili: You can transfer a small portion of the chili to a blender (or use an immersion blender) to blend some of the chili into a creamy consistency. Then pour it back into the black bean chili.
To adjust how ‘brothy’: Feel free to add vegetable broth to the black bean chili recipe to adjust how ‘soupy’ the results are.