I’m so excited to share this chilli black bean recipe with you all! I’ve been making this dish for years, and it’s always a hit with my family and friends.
The origin of this recipe is unclear, but I like to think it’s a fusion of Mexican and American cuisines. The combination of spicy chilli, rich black beans, and a hint of cumin is just magic.
I remember the first time I made this recipe for my kids – they were a bit skeptical at first, but after one bite, they were hooked. Now, it’s one of their favorite meals, and I love how versatile it is.
We can serve it as a main course, add some rice or tortillas on the side, or even use it as a filling for tacos or burritos. Not to mention the health benefits – black beans are packed with fiber and protein, while chilli peppers are full of antioxidants and anti-inflammatory compounds.
This recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd. And the best part?
It’s ridiculously easy to make, requiring only a few ingredients and minimal prep time.
Chilli Black Bean Recipe
4.5 from 1102 votes
This hearty chilli features black beans as the star ingredient, simmered with tomatoes, onions, and a blend of spices. It is a satisfying and nutritious meal that can be served on its own or with rice and toppings.
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup vegetable broth
2 tablespoons chilli powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional for heat)
Salt and black pepper to taste
For Serving (optional)
Cooked rice
Sour cream
Shredded cheddar cheese
Fresh cilantro, chopped
Lime wedges
👨🍳Directions
1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4The garlic should not brown.
5Add the chilli powder, cumin, smoked paprika, and cayenne pepper if using.
6Stir constantly for 1 minute to toast the spices and release their aroma.
7Pour in the diced tomatoes with their juices, tomato paste, and vegetable broth.
8Stir well to combine, scraping up any browned bits from the bottom of the pot.
9Add the drained black beans and stir to incorporate.
10Bring the chilli to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally, until the chilli thickens and the flavors meld.
11Season with salt and black pepper to taste.
12If the chilli is too thick, add a splash of water or broth to reach your desired consistency.
For a smokier flavor, add a chipotle pepper in adobo sauce. This chilli freezes well for up to 3 months. Adjust the cayenne pepper to control the spice level.
Watch Video Of How Chilli Black Bean Recipe Works
This chilli black bean recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd.
One of my favorite things about this recipe is how versatile it is – we can serve it as a main course, add some rice or tortillas on the side, or even use it as a filling for tacos or burritos.
Plus, with its rich flavors and nutritious ingredients, you can feel good about what you’re serving your family.
❓ Frequently Asked Questions About Chilli Black Bean
What type of chilli peppers should I use in this recipe?
For this recipe, I recommend using either jalapeños or Anaheim peppers. Jalapeños have a nice balance of heat and flavor, while Anaheim peppers add a slightly sweet and smoky taste.
Can I use canned black beans instead of cooking dried beans?
Yes, you can use canned black beans as a substitute. However, keep in mind that canned beans may contain added salt and preservatives. If you’re watching your sodium intake or prefer the taste of cooked-from-scratch beans, cooking dried black beans from scratch is always the better option.
How long does this recipe take to prepare?
This recipe takes approximately 30 minutes to prepare from start to finish. That includes cooking the black beans from scratch.
Can I make this recipe in advance?
Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Simply reheat it when you’re ready to serve.
What if I don’t have cumin powder on hand?
If you don’t have cumin powder in your pantry, you can omit it or substitute with ground coriander as an alternative spice.
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