epicurious4.6
Vegetarian Black Bean Chili
A few tricks make this weeknight black bean chili recipe great. This vegetarian chili is based on pantry staples—the toppings are where things really get fun.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 30 min👤 Robyn Fuoco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 6 garlic cloves, chopped, 2 medium onions, chopped (about 2 cups), and 2 medium red bell peppers, chopped (about 1⅔ cups) and cook until onions are softened, 8–⏱️ 10 minutes. Add 2 Tbsp. chili powder, 2 tsp. dried oregano, 1½ tsp. ground cumin, and ½ tsp. cayenne pepper; cook, stirring, ⏱️ 2 minutes.
medium onions, chopped (about 2 cups)2medium red bell peppers, chopped (about 1⅔ cups)2. chili powder2 Tbsp. dried oregano2 tsp½ tsp. ground cumin1
2
Add three 15-oz. cans black beans, drained, ½ cup bean liquid, and one 15-oz. can tomato sauce; stir to combine. Bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded and chili is thickened, 15–⏱️ 20 minutes. Season with kosher salt and freshly ground pepper.
15-oz. cans black beans, drained, ½ cup liquid reserved315-oz. can tomato sauce1Kosher salt, freshly ground pepper
3
Divide chili among bowls. Top with grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions if using.
Grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions (for serving, optional)
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