Delicious Black Bean Chili

Black bean chili is a dish that has been around for centuries. In fact, it’s one of the oldest known recipes in the world! It was originally created by Native Americans to help them survive long winters. If you are familiar with this vegetarian chili, then you must have heard of its meat-free counterpart, vegan black bean chili. This is where we will focus on the difference between these two and understand how they differ from each other.

This is a medium-hot vegetarian chili. If you prefer a three-alarm version, make it hotter by using hot ground chili or adding more medium chili.Black bean chili, recipe below.

Enjoy!

BLACK BEAN CHILI

Ingredients

• 1 pot simmered Black beans

• 2 tablespoons canola oil

• 1 onion, finely chopped

• 4 large garlic cloves, minced

• 3 tablespoons mild ground chili (or use hot, or use more)

• 1 tablespoon lightly toasted cumin seeds, ground

• 1 28-ounce can chopped tomatoes, with juice

• 2 tablespoons tomato paste dissolved in 1 cup water

• 2 canned chipotle chiles in adobo, seeded and chopped

• 1 teaspoon dried oregano, preferably Mexican oregano

• Salt, preferably kosher salt, to taste

• ½ cup chopped cilantro

• 4 ounces goat cheese or queso fresco (also known as queso ranchero), crumbled.

Directions

•  Make the black beans as directed, preferably the day before you wish to serve.

•  Heat the oil in a medium nonstick skillet over medium heat, and add the onion. Cook, stirring often, until the onion is lightly colored, about 10 minutes. Add the garlic, stir together for about a minute until fragrant, and add the ground chili and cumin. Cook, stirring, for two to three minutes, until the mixture begins to stick to the pan.

• Add the tomatoes and their juice and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and the chipotles, and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 15 minutes, until the mixture is thick and fragrant.

•  Stir the tomato mixture into the beans, and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. Taste and adjust salt.

•  Just before serving, stir in the cilantro. Spoon into bowls, and garnish each bowl with a generous spoonful of goat cheese or queso fresco. Serve with corn tortillas or cornbread.

Note: If you want a thicker chili, puree 1 or 2 cups of the beans in a blender or a food processor fitted with the steel blade and stir back into the pot.You can use Kidney beans,Cannellini Beans,Chickpeas instead of black beans.

Yield: Serves six to eight

Advance preparation: The simmered beans can be made three or four days ahead, and the chili will keep for three or four days in the refrigerator. This chili freezes well.

Black Bean Chili is a very popular dish in most parts of the world. This black bean chili recipe is easy to make and can be used as a main dish or side dish. It's best served with some rice and some tortilla chips. The spices and flavors in this black bean chili will make you want to keep eating it until your belly is full! Check out the video below for more information on how to make this delicious meal.

Black bean chili

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Ingredients

  

• 1 pot simmered Black beans
• 2 tablespoons canola oil
• 1 onion finely chopped
• 4 large garlic cloves minced
• 3 tablespoons mild ground chili or use hot, or use more
• 1 tablespoon lightly toasted cumin seeds ground
• 1 28- ounce can chopped tomatoes with juice
• 2 tablespoons tomato paste dissolved in 1 cup water
• 2 canned chipotle chiles in adobo seeded and chopped
• 1 teaspoon dried oregano preferably Mexican oregano
• Salt preferably kosher salt, to taste
• ½ cup chopped cilantro
• 4 ounces goat cheese or queso fresco also known as queso ranchero, crumbled

Instructions

 

• 1.Make the black beans as directed, preferably the day before you wish to serve.
• Heat the oil in a medium nonstick skillet over medium heat, and add the onion. Cook, stirring often, until the onion is lightly colored, about 10 minutes. Add the garlic, stir together for about a minute until fragrant, and add the ground chili and cumin. Cook, stirring, for two to three minutes, until the mixture begins to stick to the pan. Add the tomatoes and their juice and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and the chipotles, and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 15 minutes, until the mixture is thick and fragrant.
• Stir the tomato mixture into the beans, and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. Taste and adjust salt.
• Just before serving, stir in the cilantro. Spoon into bowls, and garnish each bowl with a generous spoonful of goat cheese or queso fresco. Serve with corn tortillas or cornbread.
• Note: If you want a thicker chili, puree 1 or 2 cups of the beans in a blender or a food processor fitted with the steel blade and stir back into the pot.

Frequently asked questions