Black Bean Chili

A comforting and richly flavored chili packed with black beans, vegetables, and savory spices, served with fluffy white rice and crunchy tortilla chips.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 2 clove garlic (minced)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 tablespoon chili powder
• 1 teaspoon cumin (ground)
• 0.5 teaspoon dried oregano
• 1 can diced tomatoes (28 ounce, undrained)
• 2 can black beans (15 ounce, rinsed and drained)
• 1.5 cup vegetable broth
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup white rice (uncooked)
• 2 cup water
• 1 tortilla chips (9 ounce)
• 0.5 cup cheddar cheese (shredded)
• 0.25 cup sour cream

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes, until the peppers start to soften.
3. Add chili powder, ground cumin, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
4. Stir in the diced tomatoes (undrained), black beans (rinsed and drained), and vegetable broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or longer for deeper flavor.
6. While the chili simmers, cook the white rice. In a separate saucepan, combine the white rice, 2 cups water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
7. Serve the black bean chili hot over white rice, accompanied by tortilla chips and optional toppings like shredded cheddar cheese and sour cream.

Notes

This chili freezes well! Store cooled leftovers in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition (per serving)

• Calories: 520
• Protein: 19.5 g
• Carbohydrates: 88 g
• Fat: 11.5 g
• Fiber: 17 g
• Sodium: 950 mg
• Saturated Fat: 2.5 g
• Sugar: 7 g
• Cholesterol: 10 mg