This Black Bean Chili Recipe is easy to make and packed with flavor! It’s cozy and hearty, the ideal idea for a vegetarian dinner.

Can you have too many chilli recipes? We don’t think We’re introducing our new favorite easy spin … this one black bean chili recipe! It’s more than easy to make and the taste is superb. (We hope you will agree.) It has a touch of smoke to highlight the flavorful tomatoes and hearty black beans. Top it with your favorite toppings and it’s so hearty and hearty you’ll forget it’s healthy too.

Ingredients for this chilli recipe with black beans

This black bean vegetarian chilli recipe was inspired by cooking over an open fire. In fact, we made it to our fireplace for the first time during a kitchen reno! We made our healthy chilli recipe even simpler to make it easy enough to cook on the fire. This is the stove top version of it, and it has lots of great ingredients in it to get massive flavor with little effort:

  • onion
  • garlic
  • Olive oil and butter
  • Andean millet
  • Black beans
  • Canned tomatoes
  • Corn
  • Mustard, ketchup, and Worcestershire sauce
  • Chili powder, oregano, garlic powder, cumin, smoked paprika and salt

The secrets of taste here? The butter adds the richness you need in a vegetarian chili. Mustard, ketchup, and Worcestershire add flavorful and hearty notes. The kicker in the end? Add some smoked paprika that will help mimic the smokiness of the campfire chilli that we took inspiration from.

black bean chili

Chili toppings: dress it up!

This black bean vegetarian chili is simple and elegant. In fact, all you have to do is dice an onion and a garlic and let your stove do the rest of the work for you! When it’s done, dress it up with the toppings of your choice. Here are our top picks and then a few more creative ideas:

  • Sour cream and cheese: Just a little is a lot! In our opinion, these are necessary. For vegans, use Cashew Cream or Vegan Queso.
  • Green onion: Thinly sliced ​​spring onions are the best fresh accessory.
  • Coriander: Fresh coriander leaves are a great addition.
  • Hot sauce: Naturally! A favorite is a Mexican hot sauce like cholula.
  • Toasted Salted Pepitas: This unique option adds a salty crunch.
  • Pickled jalapenos or onions: Pickled jalapeños provide the kick! If you think ahead, pickled onions are one of our favorites: they add a bright color and a tangy taste.

Residual storage

This chilli recipe with black beans has a good shelf life and is great for leftovers! Here are a few tips on residual storage:

  • Chill for up to 3 days. It can get very thick so you may need to add a splash of water as it warms up.
  • Freeze for up to 3 months. This recipe works well frozen in a freezer-safe container.

Chili cheese fries

Make It A Meal: Ways To Serve Chili With Black Beans

There are so many ways to serve this black bean chilli recipe – right in a bowl or with more creative options! Here are a few ways to add accessories:

Variation: cook on an open fire

Sure, you probably won’t do this every day! But this Black Bean chilli recipe is also an ideal campfire chilli. We did this over an open fire for the first time when our kitchen was being renovated and it worked wonderfully! The fire gives the taste an incredible smokiness. Here are a few notes:

  • Use a hardwood for the fire, such as oak or cherry. These woods have the best flavor for cooking food.
  • Follow the recipe, but skip the smoked paprika powder. You don’t need it as the fire gives off a smoky taste.
  • Advanced preparation for camping: If you take it with you when camping, prepare the chopped onion and garlic and place them in a sealed container. Transfer the ingredients, from the water to the kosher salt, to another large, sealed container (keep the dry quinoa outside and add as you cook).

Let us know in the comments below if you have a try! It’s a fun twist, although we usually do this on the stove.

Black Bean Chili Recipe

Even more chilli recipes

This black bean chilli is our new favorite, but we have plenty of other chilli recipes for the season! Here are a few to try:

This black bean chili recipe is …

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, substitute the butter as directed in the recipe below.

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description

This Black Bean Chili Recipe is easy to make and packed with flavor! It’s cozy and hearty, the ideal idea for a vegetarian dinner.

  • 1 medium yellow onion
  • 3 Garlic cloves
  • 2 tablespoons olive oil
  • Cup dry quinoa
  • 1 cup water
  • 3 15-ounce cans of black beans, drained (not rinsed)
  • 2 28-ounce cans of diced tomatoes, fire-roasted if possible
  • 4 tablespoons salted butter (replace with 2 tablespoons Olive oil or refined coconut oil for vegans)
  • 1 15-ounce can of corn (or 1 ½ cups frozen corn)
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcester sauce
  • ½ cup Ketchup
  • 2 tablespoons each chili powder and dried oregano
  • 1 tablespoon each Garlic powder and cumin
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon smoked peppers
  1. Dice the onion. Chop the garlic.
  2. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add onions and garlic and sauté for 5 to 7 minutes until tender.
  3. Add all the other ingredients except the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika powder. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days or frozen for 3 months.
  4. Campfire Chili Instructions: Follow the directions above, but remove the smoked paprika powder (the fire gives it a smoky aroma). If you take it with you when camping, prepare the chopped onion and garlic and place them in a sealed container. Transfer the ingredients, from the water to the kosher salt, to another large, sealed container (keep the dry quinoa outside and add as you cook). Keep everything cool until the chilli.
  • Category: main dish
  • Method: Stovetop
  • Kitchen: American

Keywords: Black Bean Chili, Black Bean Chili Recipe

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