Go Back
Chili is more than just a meal; it's a tradition that brings people together. The Smoky Chipotle Black Bean Chili stands out in this cherished culinary landscape, offering a delightful blend of flavors that are both comforting and invigorating. This recipe is not only a feast for the taste buds but also a nutritious option that showcases the goodness of plant-based ingredients. Whether you’re hosting a cozy dinner party, looking for meal prep ideas, or simply craving something hearty, this chili is a fantastic choice.

Smoky Chipotle Black Bean Chili

Discover the delicious world of Smoky Chipotle Black Bean Chili, a dish that seamlessly blends comfort and nutrition. This recipe highlights black beans, fresh vegetables, and a trio of spices that create a bold, smoky flavor. Perfect for cozy dinners or meal prep, this chili showcases the beauty of plant-based cooking. With easy-to-follow steps and tips for ingredient quality, it’s a satisfying dish you can make any day. Elevate your dining experience with delightful garnishes and discover how to adapt it for different tastes and dietary preferences. Enjoy a nourishing meal that brings everyone together!
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, finely diced

3 cloves garlic, minced

2 tablespoons olive oil

1-2 chipotle peppers in adobo sauce, finely chopped (adjust based on heat preference)

1 teaspoon adobo sauce from the chipotle can

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 bell pepper (red or green), diced

1 cup vegetable broth

Salt and pepper, to taste

1/2 cup corn (fresh or frozen)

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely diced onion and diced bell pepper. Sauté for approximately 5-7 minutes, or until the vegetables are soft and translucent. Stir in the minced garlic, cooking for an additional 1-2 minutes until it becomes fragrant.

    Add the Spices: Introduce the chopped chipotle peppers, adobo sauce, ground cumin, smoked paprika, and dried oregano to the pot. Mix well to incorporate and cook for 1-2 minutes. This will allow the spices to release their flavors into the oil.

      Mix in the Beans and Tomatoes: Carefully pour the drained black beans, the can of diced tomatoes (including their juices), corn, and vegetable broth into the pot. Stir everything together until well mixed.

        Let It Simmer: Increase the heat to bring the chili to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes. Stir occasionally to prevent sticking. If the chili thickens too much, add a bit more vegetable broth or water to reach your desired consistency.

          Season to Taste: Once the chili has simmered, taste and adjust the seasoning by adding salt and pepper as needed. For extra smokiness, you can also incorporate additional chopped chipotle peppers if desired.

            Serve Up the Chili: Ladle the hot chili into bowls. Garnish generously with freshly chopped cilantro and diced avocado. Serve with lime wedges on the side to add a burst of zest to each bowl.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings

                Presentation Tips: For a vibrant presentation, serve the chili in colorful bowls, and arrange the garnishes artistically on top. A sprinkling of extra cilantro and a squeeze of lime right before serving can enhance both flavor and appeal.