I’m really on a chili kick lately! #sorrynotsorry.
Just check out the quick versions of my favorite red chili and white chili from the other month – remember those? There’s something about it that I love. Maybe it’s all the veggies? Maybe it’s all the warm spices? Maybe it’s the fact that with minimal work and clean up I can have a hearty meal on the table in about 45 minutes? Yeah… probably the last one there 🙂 Although, this black bean chili recipe checks off each of these. Worried about it being vegetarian? My meat-loving husband actually said he “didn’t miss the meat at all” and I’m sure any meat lovers in your family will agree!
This chili comes together like most of my others, but is even quicker and easier because it removes the step of browning meat. How nice is that? Just saute your veggies, add the spices and then the broth, tomatoes and beans and after a quick simmer you’re all done. Does it really get any easier than that? This meal will help get a have a healthy dinner on the table in no time at all. Plus left-overs are great for the next few days and it’s easily portable for work lunches. It’s really a winner all the way around in my book and will be on our menu many times in the cold winter months ahead!
- 1 Tbs. oil
- 1 onion, diced
- 1 red pepper, diced
- 2 tsp. minced garlic (2-3 cloves)
- 2 tsp. chili powder
- 2 tsp. cumin
- ½ tsp. ground oregano
- ½ tsp. salt
- 2 Tbs. tomato paste
- 1 (14.5 ounce can) vegetable broth
- 3 (14.5 ounce cans) black beans, rinsed and drained
- 2 (14.5 ounce cans) diced tomatoes with chilies
- Optional Toppings: sour cream, shredded cheese, green onion
- In a large dutch oven, heat oil over medium heat. Add the onion and red pepper and cook until softened, about 5 minutes.
- Add the garlic and stir for about another minute, then stir in the spices and tomato paste. It will get a little thick and lumpy, but that's okay.
- Pour in the broth and stir well. Then stir in the black beans and tomatoes.
- Bring to a boil and then reduce heat and simmer uncovered, for 10-15 minutes. Slightly mash soup with a potato masher to help thicken it.
- Serve, topped with sour cream, cheese and green onions, if desired.
*Recipe adapted from Gimme Some Oven