Vegetarian Black Bean Chili
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
4
-
Calories
142 kcal
-
Course
Main Course
-
Cuisine
American
Vegetarian Black Bean Chili
Report
This quick and easy black bean chili recipe is ready to eat in about an hour. I use real fire-roasted Hatch green chiles with fresh tomatillos and canned black beans to layer the vegetarian chili with flavorful Southwestern flavors. Like its Colorado green chili cousin, it's great served with flour tortillas for dipping.
Share:
Ingredients
- ½ pound tomatillos husked and quartered
- 2-3 cups homemade vegetable broth divided (depending on how thick or thin you like it).
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 2 tablespoons chopped garlic about 6 cloves garlic
- ½ - 1 Jalapeno pepper seeded and diced
- 2 tablespoons flour
- 30 ounces canned black beans rinsed and drained
- 1½ cups fire roasted hatch chiles peeled, seeded and chopped
- 1 cup canned tomatoes with their juice
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried Mexican oregano
- ½ teaspoon celery salt
- 1 teaspoon onion powder
- ½ teaspoon kosher salt (I used Mortons, which is saltier than Diamond Crystal - if you have Diamond Crystal, increase the salt to 1 teaspoon).
- ½ teaspoon freshly ground black pepper
SERVE WITH THESE OPTIONAL TOPPINGS:
- flour tortillas preferably warm and slightly charred over a grill or gas burner
- grated cheddar cheese we like sharp white cheddar
- cilantro
- Lime wedges
- chopped red onion
- Sliced avocado
Add to Shopping List
Instructions
ASSEMBLE THE BLACK BEAN CHILI:
- Transfer the tomatillos to the blender and add 1 cup of the vegetable broth. Seal the lid and process for 10-20 seconds or until the tomatillos have been mostly pureed in the stock -- can be a little chunky if you like. Set aside.
- Heat the olive oil over medium high heat in a heavy pot or dutch oven. When the oil is hot and easily slicks across the bottom of the pot, add the onion and jalapeño. Stir and cook for 3-4 minutes until the onion is tender and slightly translucent. Add the chopped garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the vegetables and cook, stirring for one minute until there are no bits of dry flour left in the pot and the vegetables are coated and kind of pasty.
- Add the blended tomatillos, black beans, hatch chiles, tomatoes and the remainder of the vegetable stock (remember 1 cup of stock for thicker chili and 2 cups for thinner chili -- thinner is best if you're using this to sauce another dish like a burrito). Stir to combine and bring to a simmer over medium high heat.
- Add the cumin, chili powder, oregano, celery salt, onion powder, kosher salt and black pepper.
- Reduce heat to a low simmer, cover and cook for about 45 minutes to an hour.
- Ladle the chili into bowls and add a squeeze of lime. Garnish with your preferred toppings and serve with tortillas for dipping.
Nutrition Information
Show Details
Calories
142kcal
(7%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1149mg
(48%)
Potassium
641mg
(18%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1206IU
(24%)
Vitamin C
104mg
(116%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1149mg | 48% |
| Potassium | 641mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1206IU | 24% |
| Vitamin C | 104mg | 116% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}
American, Vegan
5.0
(3 reviews)
