Can I adjust the heat level in this dish?

Yes, you can vary spiciness by including or omitting jalapeño seeds and adjusting cayenne pepper to taste.

What beans work best for this dish?

Black beans are preferred, but pinto or kidney beans are great alternatives and blend well with the spices.

Mash some of the beans against the pot side towards the end of cooking to create a thicker texture.

Serve alongside rice, tortilla chips, or crusty bread for a complete and satisfying meal.

This dish is naturally vegan, gluten-free, and packed with plant-based protein and fiber.

A hearty, flavorful chili packed with black beans, vegetables, and warming spices. Perfect for a cozy meal with a spicy kick.

I first served this chili on a chilly evening and everyone loved its spicy warmth and comforting flavors.

Beans & Legumes: 2 cans (15 oz/425 g each) black beans, drained and rinsed
Vegetables: 1 medium onion, diced, 1 red bell pepper, diced, 2 cloves garlic, minced, 1 jalapeño pepper, seeded and finely chopped (optional, for extra heat), 1 can (14.5 oz/410 g) diced tomatoes, 1 cup (240 ml) vegetable broth
Spices & Seasonings: 2 tbsp olive oil, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp ground coriander, 1/2 tsp cayenne pepper (optional, adjust to taste), 1 tsp salt, 1/2 tsp black pepper
Optional Toppings: Fresh cilantro, chopped, Sliced avocado, Lime wedges, Vegan sour cream or regular sour cream

Step 1:: Heat olive oil in a large pot over medium heat. Add onion and cook for 3 4 minutes until softened and translucent.
Step 2:: Add red bell pepper, jalapeño, and garlic. Sauté for another 2 3 minutes until fragrant.
Step 3:: Stir in chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and black pepper. Cook for 1 minute to bloom the spices.
Step 4:: Add black beans, diced tomatoes (with their juice), and vegetable broth. Stir well to combine.
Step 5:: Bring to a simmer. Reduce heat to low, cover, and cook for 25 30 minutes, stirring occasionally.
Step 6:: Taste and adjust seasoning if needed. For a thicker chili, mash some beans against the side of the pot.
Step 7:: Serve hot, garnished with cilantro, avocado, lime wedges, or sour cream if desired.

My family always gathers around this chili on cold nights, sharing stories and warmth over hearty bowls.

Serve with rice, tortilla chips, or crusty bread. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Large pot or Dutch oven, Chefs knife, Cutting board, Wooden spoon or spatula

Calories: 310, Total Fat: 7 g, Carbohydrates: 48 g, Protein: 14 g per serving

This chili is the perfect blend of spice and comfort that you can customize to your taste.

→ Can I adjust the heat level in this dish?: Yes, you can vary spiciness by including or omitting jalapeño seeds and adjusting cayenne pepper to taste.
→ What beans work best for this dish?: Black beans are preferred, but pinto or kidney beans are great alternatives and blend well with the spices.
→ How can I thicken the consistency?: Mash some of the beans against the pot side towards the end of cooking to create a thicker texture.
→ What sides complement this main dish?: Serve alongside rice, tortilla chips, or crusty bread for a complete and satisfying meal.
→ Is this suitable for various diets?: This dish is naturally vegan, gluten-free, and packed with plant-based protein and fiber.