Smoky Black Bean Chili

A rich and warming black bean chili, loaded with smoky spices and tender vegetables, served with fluffy white rice, sharp cheddar, and cool sour cream. Perfect for meal prepping and cozy winter evenings.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 9
• Cuisine: American
• Difficulty: Easy
• Cost: $1.99/serving

Dietary

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

Tags

• budget-friendly
• comfort food
• one-pot
• savory
• slow cooker

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 1 green bell pepper (chopped)
• 1 jalapeño (seeded, minced)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 3 can black beans (15-ounce, rinsed, drained)
• 1 can crushed tomatoes (28-ounce)
• 1 can diced tomatoes (14.5-ounce, undrained)
• 4 cup vegetable broth
• 1 tablespoon cornstarch (mixed with 1 tablespoon water for slurry)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup white rice (uncooked)
• 4 cup water
• 1 cup cheddar cheese (shredded, for serving)
• 0.5 cup sour cream (for serving)
• 0.25 cup fresh cilantro (chopped, for serving)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, green bell pepper, and minced jalapeño (if using), and sauté for 8-10 minutes until softened.
2. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
3. Add the rinsed and drained black beans, crushed tomatoes, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, to allow flavors to meld. Stir occasionally.
5. In a separate saucepan, combine 2 cups of white rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
6. Whisk 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the chili and cook for another 5 minutes, uncovered, until the chili has thickened to your desired consistency.
7. Season the chili with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper, adjusting to your taste.
8. Portion the chili over servings of cooked white rice. Top with shredded cheddar cheese, sour cream, and fresh chopped cilantro, if desired.

Notes

This chili freezes well, making it ideal for future meals. For extra depth of flavor, simmer the chili for a longer duration on low heat. Adjust the jalapeño quantity to control spice level.

Nutrition (per serving)

• Calories: 370
• Protein: 17.5 g
• Carbohydrates: 65.2 g
• Fat: 6.8 g
• Fiber: 16.3 g
• Sodium: 750 mg
• Saturated Fat: 2.5 g
• Sugar: 7.1 g
• Cholesterol: 10 mg