This is the perfect black bean chili recipe — flavorful, a little on the spicy side with a hint of sweet from the corn. Simple enough for when you’re short on time but eager for something warm and hearty. I’ve been making this chili for about a decade and I always like to add a little something extra each time.
Here are some of my favorites:
- Roasted corn
- Diced sweet potato
- Fresh avocado
- TVP – textured vegetable protein
- Swap one can of black beans for kidney bean
- Fresh jalapeño
- Swap out regular tomatoes with roasted tomatoes
- Add half a diced mango with the black beans
- Swap one can of black beans for 1/2 cup of dried, rinsed lentils
- Add 1 cup diced carrots
- Add 2 cups chopped kale
I like to serve it with fresh cilantro, avocado, green onion and most definitely this recipe for vegan corn bread.
Recipe updated January 10, 2016
- 1/4 cup olive oil
- 2 cups chopped onions
- 1 medium red bell pepper, coarsely chopped
- 6 garlic cloves, chopped
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 3 cans (15–16 ounce) black beans, drained, 1/2 cup liquid reserved
- 1 can (16 ounce) tomato sauce
- 1 cup frozen corn
- Chopped fresh cilantro, green onions, tomatoes or avocado
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, tomato sauce, and corn (if using). Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Pass chopped cilantro, green onions or other toppings.