Are you ready to tantalize your taste buds with a hearty and wholesome dish that’s not only delicious but also packed with plant-based goodness? Look no further than this mouthwatering Plant-Based Black Bean Chili! Perfect for cozy nights in or as a crowd-pleasing dish at your next gathering, this chili is a delightful blend of spices and textures that will have everyone asking for seconds. With just a handful of simple ingredients and a quick 40-minute preparation, you can whip up a satisfying meal that’s both nutritious and bursting with flavor. Dive into our recipe and discover how easy it is to create this vegan masterpiece that’s sure to become a staple in your kitchen!
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium heat and add a small amount of olive oil or water for sautéing.
- Add chopped onions and sauté for 3-4 minutes until they become translucent and slightly softened.
- Add minced garlic and chopped bell pepper, continuing to cook for another 2-3 minutes until vegetables are tender.
- Sprinkle chili powder and cumin over the vegetables, stirring to coat and release their aromatic flavors for about 30 seconds.
- Pour in drained and rinsed black beans, diced tomatoes with their juice, and vegetable broth.
- Stir all ingredients together, bringing the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let the chili simmer for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed.
- If desired, use a potato masher or the back of a spoon to partially mash some beans for a thicker consistency.
- Serve hot, optionally garnished with chopped cilantro, diced avocado, or a dollop of vegan sour cream.
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your spices ahead of time. This way, you can simply toss everything into the pot when you're ready to cook.
- Adjust the Spice Level: If you like your chili with a kick, consider adding diced jalapeños or a pinch of cayenne pepper along with the chili powder.
- Enhance the Flavor: For an extra depth of flavor, try adding a tablespoon of cocoa powder or a splash of balsamic vinegar to the chili while it simmers.
- Thicker Chili: If you prefer a thicker consistency, mash some of the black beans with a potato masher or the back of a spoon as the chili cooks.
- Garnish Creatively: Elevate your chili by garnishing it with fresh cilantro, diced avocado, or a dollop of vegan sour cream. These toppings add a refreshing contrast to the rich flavors of the chili.
- Make it a Meal: Serve your chili over cooked quinoa or brown rice for a heartier meal, or pair it with cornbread for a classic combination.
- Leftovers Love: This chili tastes even better the next day! Store leftovers in the fridge for up to 3 days or freeze for a quick meal later on.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg