Black Bean Chili Recipe

There’s something incredibly comforting about a hearty bowl of Black Bean Chili. It’s not just about the rich, complex flavors that warm you from the inside out, but also about the memories it creates around the dining table. This recipe is perfect for a family dinner or a casual get-together with friends. Picture a cozy evening, with everyone gathered around, enjoying this delicious chili with a side of cornbread and a generous splash of hot sauce. It’s not just a meal; it’s an experience that brings us closer together.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, peeled and diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon chili flakes (optional for extra heat)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic, red bell pepper, green bell pepper, and carrots. Cook, stirring frequently, until the vegetables are softened, about 7-8 minutes.
4. Stir in the ground cumin, smoked paprika, oregano, and chili flakes (if using). Cook for another minute until the spices become fragrant.
5. Add the black beans, diced tomatoes (with their juice), and vegetable broth. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for around 30 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro. Pair with cornbread and your favorite hot sauce for an added kick.

Helpful Tips

If you’re new to making chili, don’t worry! This recipe is very forgiving. You can easily adjust the spices based on your personal preference. If you prefer a smokier flavor, add more smoked paprika. For a bit more heat, increase the chili flakes or add a diced jalapeno.

Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This chili also freezes well for up to 3 months. Simply reheat on the stove or in the microwave when ready to enjoy.

Ingredient Substitutions: Feel free to use kidney beans or pinto beans if you don’t have black beans on hand. If you’re not vegetarian, you can also add some cooked ground beef or turkey for a meaty version of this chili.

Pairings and Complementary Dishes

This Black Bean Chili is incredibly versatile and pairs well with a variety of sides. Serve it with a warm batch of cornbread, a fresh green salad, or even over a bed of rice. For drinks, consider a refreshing iced tea or a light beer to complement the robust flavors of the chili.

We hope this Black Bean Chili recipe brings warmth and joy to your table, just as it has to ours. Remember to share your creations using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback on our website zynahz.com. Don’t forget to subscribe to our newsletter for the latest recipes, and follow Zynahz on social media for more food inspiration. Happy cooking!