Name: Black Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American, Tex Mex
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium white onion (chopped); 1 red bell pepper (diced); 1½ teaspoons sea salt; 3 garlic cloves (minced); 3 tablespoons chili powder*; 3 cups cooked black beans (plus 1 cup of their liquid (amount in 2 cans beans)); 1 (14-ounce) can diced fire-roasted tomatoes; 1 (4-ounce) can green chiles, no need to drain; 1 teaspoon maple syrup; Freshly ground black pepper; 1 tablespoon fresh lime juice (plus wedges for serving); ¼ teaspoon cayenne (optional); Sour cream or Greek yogurt; Avocado; Sliced serranos or jalapeños; Cilantro; Pickled onions; Tortilla chips

Black Bean Chili

This easy black bean chili is creamy, flavorful, and delicious - the perfect cozy meal on a cold day. It's vegan, vegetarian, and gluten-free, and it will keep in the fridge for up to 4 days. It also freezes well.

40 min total 10 min prep 30 min cook 4

Instructions

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1 Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.
2 Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
3 Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. Serve with lime wedges and desired toppings.