Here’s another one-pot meal that’s easy to pull together. It’s loaded with flavor, hearty and filled with lots of dietary fiber. This chili recipe has a spicy kick that can be adjusted to your liking. Serve with avocado, sour cream, jalapeños, cilantro and of course, corn bread.
Black Bean Chili
Serves 4-6
- 1 tablespoon extra virgin olive oil
- 1 medium white onion, chopped
- 1 red bell pepper, diced
- 1½ teaspoons sea salt
- 3 garlic cloves, minced
- 1 teaspoon cocoa powder
- 1 chipotle pepper, finely chopped
- 1 tablespoons chili powder, or to taste
- 3 cups cooked black beans, (amount in 2 cans beans)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (4-ounce) can green chiles, not drained
- 1 1/2 cups vegetable broth or chicken
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus wedges for serving
Topping Suggestions
- Sour cream or Greek yogurt
- Avocado
- Sliced serranos or jalapeños
- Cilantro
- Tortilla chips
- Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic, chili powder cocoa powder, chipotle and cook, stirring, for 30 seconds, until fragrant.
- Add the beans, tomatoes, green chiles and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
- Stir in the lime juice and season to taste with more salt, pepper, chili powder if desired. Serve with lime wedges and desired toppings.
