Spicy Black Bean and Vegetable Chili

A robust and warming chili packed with protein-rich black beans, a colorful array of vegetables, and a smoky, spicy seasoning blend, perfect with a sprinkle of cheese and fresh avocado.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.73/serving

Dietary

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

Tags

• one-pot
• stir-fry
• healthy
• comfort food
• spicy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 red bell pepper (cored and diced)
• 1 poblano pepper (seeded and diced)
• 29 ounce diced tomatoes
• 30 ounce black beans (rinsed and drained)
• 1.5 cup frozen corn
• 2 cup vegetable broth
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 avocado (large, diced)
• 8 whole-grain crackers

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium heat. Add 1 chopped yellow onion, 1 diced red bell pepper, and 1 diced poblano pepper (if using). Sauté for 5-7 minutes until vegetables are softened.
2. Stir in 3 minced garlic cloves, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
3. Add 2 cans of diced tomatoes, 2 cans of black beans, 1 1/2 cups of frozen corn, and 2 cups of vegetable broth to the pot. Bring the mixture to a simmer.
4. Reduce heat to low, cover, and let the chili simmer for at least 20 minutes, or up to an hour, to allow the flavors to deepen. Stir occasionally.
5. Serve the chili hot, topped with shredded cheddar cheese, diced avocado, and a side of whole-grain crackers if desired.

Notes

For a thicker chili, you can simmer it uncovered for a longer period. Adjust the amount of poblano pepper and chili powder to your preferred spice level. This chili freezes well for longer storage.

Nutrition (per serving)

• Calories: 395
• Protein: 22.8 g
• Carbohydrates: 65.5 g
• Fat: 8 g
• Fiber: 20.3 g
• Sodium: 890 mg
• Saturated Fat: 1.2 g
• Sugar: 10.5 g