black bean chili
This is a great chili recipe that can be easily adapted to what you happen to have on hand. Adjusting the heat level is easy too. I make it without meat, but have had friends make it with traditional ground beef and love it, too.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1/4 cup olive oil
- 2 cups onion, chopped
- 2 medium red bell peppers, coarsely chopped
- 1 medium zucchini, chopped
- 6 cloves garlic, chopped
- 6 ounces cooked ground beef (or frozen meatless substitute)
- 2 tablespoons chili powder
- 2 teaspoons oregano, dried
- 1 1/2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 32 ounces black beans, canned and drained (reserve 1/2 cup liquid)
- 16 ounces red kidney beans, canned and drained
- 1 1/2 cups corn, frozen
- 16 ounces tomato sauce
- - salt and pepper
How To Make black bean chili
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Step 1Heat oil in a heavy pot over medium heat. Add onions, bell peppers, zucchini and garlic; saute until onions soften.
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Step 2Mix in meat (or meat substitute), chili powder, oregano, cumin and cayenne; stir 2 minutes.
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Step 3Mix in beans, 1/2 cup reserved bean liquid, corn and tomato sauce; bring to a boil, stirring occasionally.
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Step 4Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally. (About 15 minutes)
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Step 5Season to taste with salt & pepper.
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Step 6Top with your favorite toppings and serve! (Cilatro, sour cream, green onions or cheddar cheese are always a good choice.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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