Are you ready to transform your dinner routine with a mouthwatering, soul-warming dish that's not just delicious, but also packed with protein and flavor? Our Vegetarian Black Bean Chili is about to become your new obsession! Imagine a hearty, rich chili that's so satisfying, even meat-lovers will be asking for seconds. This Mexican-inspired recipe is perfect for cozy nights, meal prep, or impressing your friends with a nutritious and incredibly tasty meal that comes together with minimal effort.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
Instructions
- Prepare all ingredients by draining and rinsing black beans, chopping onion and bell pepper, and mincing garlic.
- Heat a large pot or Dutch oven over medium heat with a small amount of olive oil.
- Sauté chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and chopped bell pepper, cooking for an additional 2 minutes until vegetables are soft.
- Sprinkle chili powder and cumin over the vegetables, stirring to coat and release their aromatic flavors.
- Add drained black beans, diced tomatoes, and corn to the pot, stirring to combine all ingredients thoroughly.
- Season with salt and pepper, adjusting to taste preferences.
- Bring the mixture to a gentle boil, then reduce heat to low and cover.
- Simmer the chili for 3-4 hours, stirring occasionally to prevent sticking and allow flavors to meld together.
- Taste and adjust seasonings as needed before serving hot.
- Optional: Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired.
Tips
- For maximum flavor, take your time when sautéing the onions and garlic. The caramelization process develops a deep, rich base for your chili.
- Don't rush the simmering process! The 3-4 hour slow cook allows the spices to fully infuse and the beans to become incredibly tender.
- If you want extra depth, consider toasting your spices (chili powder and cumin) in the pot for 30 seconds before adding other ingredients.
- For a smoother texture, you can mash some of the beans against the side of the pot during cooking to create a thicker consistency.
- Make this chili ahead of time - it actually tastes even better the next day as the flavors continue to meld.
- Experiment with toppings like fresh cilantro, diced avocado, or a squeeze of lime to brighten the dish just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 13g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
