gimmesomeoven4.8
The BEST Black Bean Chili!
Truly the best black bean chili recipe!! It ultra-quick and easy to make (less than 10 mins prep time), it's naturally gluten-free, vegetarian, vegan (although you can add meat if you'd like), it only calls for 8 main ingredients, and it's SO flavorful and delicious.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Instant Pot (Pressure Cooker) Directions:
2
Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot. Stir to combine.
dry black beans (rinsed and picked over)1 pound(16 ounces) salsa verde2 cupsgarlic (peeled and minced)6 clovesground cumin1 tablespoonsalt and pepper (to taste)
3
Close lid securely and set vent to “Sealing”.
4
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads ⏱️ 38 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and give the soup a good stir.
5
Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
(16 ounces) salsa verde2 cupssalt and pepper (to taste)
6
Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
7
Stovetop Directions:
8
Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for ⏱️ 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
garlic (peeled and minced)6 cloves(16 ounces) salsa verde2 cups
9
Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
(16 ounces) salsa verde2 cupsground cumin1 tablespoonsalt and pepper (to taste)
10
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for ⏱️ 45 minutes, or until the beans are completely tender, stirring occasionally.
11
If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
(16 ounces) salsa verde2 cupssalt and pepper (to taste)
12
Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
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