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.
Cuisine American, Mexican
Keyword Black Bean Chili, Vegetarian chili
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Salted Mint
1large red onionfinely chopped
1jar roasted red peppers packed in brinedrained
2x 400g tins chopped tomatoesfire roasted if available
1x 400g tin red kidney beansrinsed
1x 400g tin black beansrinsed
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.