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    Home » Vegetarian & Vegan

    Smoky Vegetarian Black Bean Chili

    Published: Feb 19, 2019 · Modified: Mar 4, 2023 by Debs · This post may contain affiliate links · Leave a Comment

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    Two bowls of black bean chili with all the toppings on a wood table with text overlay.

    This really is the perfect smoky black bean chili.  It's a quick and easy vegetarian weeknight dinner, that's so full of smoky chipotle flavor and naturally gluten-free.

    Vegetarian Black bean chili in a bowl with tortilla chips and avocado.

    How's your February going? We've past Valentine's day and it feels like we're a million miles away from spring. We're still on the cozy train, right?! Because I've got some ultra warming and delicious recipes comin at ya this week. Like some slow cooker baked potato soup and some honey garlic baked chicken.

    But let's get down to the chili talk, shall we?

    This vegetarian chili hits all your bases for a cozy, delicious simmer-able soup/chili that's perfect for meal prep (freezes like a dream), or a cozy weekend/weeknight in.


    Smoky Vegetarian Black Bean Chili
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    Roasted red peppers for black bean chili in a blue bowl.

    It's healthy, packed with protein-filled beans and is perfect for serving a crowd. Because it's vegetarian and naturally gluten-free, it's perfect for when you've got a group of friends around that may all have different dietary needs. This chili is actually naturally vegan, but my love of cheesy toppings puts my version firmly in the vegetarian camp.

    Smoky Vegetarian Black Bean Chili Shortcuts

    You know I'm all about farmhouse tables and cozy food, but I'm also about fast prep time and simple cooking. So, of course, my love of a shortcut comes in handy here.

    1. Skip dried beans and go for tinned. They're just as healthy and cut your cook and prep time by hours.
    2. Buy a tin of refried beans. You don't need to make your own here. These ones are perfect!
    3. Use a jar of charred red peppers. I was going to make this recipe and roast my own pepper and peel them, but it did seem like a bit of a fuss when you can buy a jar of roasted peppers for a couple of bucks.  Be sure to read the label though. We want the ones packed in brine, not oil.

    Pot of black bean chili on a wooden farm table.

    Black Bean Chili Meal Prep

    Can you freeze this chili and/or make it ahead of time?

    • Absolutely! This chili recipe is so versatile, it works for whatever your meal prep situation is. If you make it ahead to freeze it then skip adding the cheese and sour cream.
    • And if you make it ahead to serve on another night of the week, the flavors are only intensified and mingle so well when left in the fridge for a day or so.

    What's the deal with the cocoa powder in the recipe?

    Good question! Cocoa powder in chili is like putting chili in your hot chocolate. All the flavors play off each other and create a balance and depth of flavor that wouldn't otherwise be possible. The richness of cocoa powder complements the smokiness of the chipotle and the sweetness of the roasted red peppers.

    Can I sub cocoa powder for something else?

    You bet you can! Cinnamon and coffee also perform the same flavor bending job that cocoa powder does.

    Close up of black bean chili with grated cheese and avocado.

    Black Bean Chili Topping Essentials

    So, grab some

    • fresh avocados
    • crunchy tortilla chips
    • melty cheese
    • creamy sour cream or Greek yogurt
    • jalapeno peppers
    • tonnes of cilantro
    • limes, always limes

    And then go forth and spread all the cozy black bean chili vibes!

    More Cozy Simmerable Style Recipes from Salted Mint

    • Sweet Potato Curry
    • Chickpea Coconut Curry
    • Spinach and Tomato Dhal

    Tools used to make this Recipe Name

    1. Glass food storage containers
    2. Measuring Spoons
    3. Garlic Zester/ Microplane
    Two bowls of black bean chili with all the toppings on a wood table.

    Smoky Vegetarian Black Bean Chilli

    This really is the perfect smoky black bean chili.  It's a quick and easy vegetarian weeknight dinner, that's so full of smoky chipotle flavor and naturally gluten-free.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 6 Servings
    Calories: 100kcal
    Author: Salted Mint

    Ingredients

    • 2 tablespoons olive oil
    • 1 large red onion finely chopped
    • 3 garlic cloves minced
    • 1 jar roasted red peppers packed in brine drained
    • 2 teaspoons chipotle paste
    • 1 tablespoon cocoa powder
    • 1 tablespoon smoked paprika
    • 2 tablespoons ground cumin
    • 1 tablespoon dried thyme
    • 1 teaspoon ground cinnamon
    • ½ cup apple juice
    • 2 x 400g tins chopped tomatoes fire roasted if available
    • 1 x 400g tin red kidney beans rinsed
    • 1 x 400g tin black beans rinsed

    Instructions

    • Heat the olive oil in a large heavy based sauce pan over medium heat. Sweat the onions and garlic in the oil until soft and translucent, about 10 minutes. Drain the roasted red peppers and chop roughly. Add to the onions and garlic and continue to cook for a further 5 minutes.
    • Add the chipotle paste and all the ground herbs and spices. Mix well and keep over the heat until the spices are fragrant and toasty. Add the apple juice, tomatoes and 1 cup of water. Bring to a boil and turn down to a simmer and let cook for 30 minutes. Add the kidney beans and black beans and stir well.
    • Serve with rice, avocado, limes, cheese, sour cream and tortilla chips.

    Nutrition

    Calories: 100kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Sodium: 314mg | Potassium: 395mg | Fiber: 3g | Sugar: 6g | Vitamin A: 845IU | Vitamin C: 18.2mg | Calcium: 89mg | Iron: 4mg
    have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

     

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    Hi, I'm Debs! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) comfort food recipes from scratch. Welcome to my virtual kitchen!

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