Easy Black Bean Chili
A super easy black bean chili recipe that takes roughly an hour to make six hearty servings. This recipe is plant-based and vegan-friendly, free from coconut, dairy, gluten, grains, nuts, and soy, making it suitable for just about everyone.
Servings servings
Ingredients
- 2 tbsp. oil (I use cold-pressed avocado oil)
- 1 red onion (chopped)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 2 tbsp. chili powder
- 1 1/2 tsp. smoked paprika (for a less smokey flavor option, see notes)
- 1 tsp. dried oregano
- 1 tsp. basil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 bay leaf (optional)
- 1 cup vegetable broth
- 30 oz. of black beans (rinsed and drained)
- 15 oz. of canned diced tomatoes
- 1 - 2 tsp. lime juice
Instructions
- In a large 6-quart pot, preheat the avocado oil over medium-high heat.
- Add the onions and peppers to the pot and saute them until soft (about five minutes). Stir occasionally.
- Add the minced garlic and then stir to combine. Let cook for about 1 minute.
- Add all the seasoning through the optional bay leaf and stir until well combined.
- Add the broth, diced tomatoes (with their juice), beans, and lime juice (start with one teaspoon of lime juice, taste, and add more if desired). Stir well to incorporate.
- Bring the chili to a low boil and reduce to medium-low heat.
- Let the chili gently simmer, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat and allow to cool for 5-10 minutes before serving. Garnish with cheese, sour cream, avocado, green onions, hot sauce, and/or any other chili toppers.
Notes
For a less smoky flavor, combine paprika and smoked paprika (ex., 1 teaspoon paprika and 1/2 teaspoon smoked paprika). If you're not a fan of smokey flavors at all, just swap smoked paprika for regular paprika.
