Black Bean Chili

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Set aside leftover chili to use in Black Bean Enchiladas with Tomatillo Sauce.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4 Servings


1 tablespoon vegetable oil
6 cups chopped onion (about 1 1/2 pounds)
1/2 teaspoon salt
1 1/2 cups chopped red bell pepper (about 1 large)
6 garlic cloves, minced
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
4 (15-ounce) cans black beans, drained
1 (14 1/2-ounce) can 99% fat-free vegetable broth
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice (about 1 large)


Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onions and salt; cook 10 minutes or until onion is soft. Add bell pepper and garlic; cook 5 minutes, stirring frequently.

Remove 1 chile from can and mince; repeat as needed to equal 1 tablespoon. Reserve remaining chiles and sauce for another use.

Add minced chile and next 5 ingredients (through tomatoes). Reduce heat to low; simmer 30 minutes, stirring occasionally. Stir in cilantro and lime juice. Reserve 4 cups for the Black Bean Enchiladas.


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