Vegetarian Black Bean Chili
A few tricks make this weeknight black bean chili recipe great. This vegetarian chili is based on pantry staples—the toppings are where things really get fun.
Yield
4
Ingredients
¼ cup extra-virgin olive oil
6 garlic cloves, chopped
2 medium onions, chopped (about 2 cups)
2 medium red bell peppers, chopped (about 1⅔ cups)
2 Tbsp. chili powder
2 tsp. dried oregano
1½ tsp. ground cumin
½ tsp. cayenne pepper
3 15-oz. cans black beans, drained, ½ cup liquid reserved
1 15-oz. can tomato sauce
Kosher salt, freshly ground pepper
Grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions (for serving, optional)
Instructions
Step 1
Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 6 garlic cloves, chopped, 2 medium onions, chopped (about 2 cups), and 2 medium red bell peppers, chopped (about 1⅔ cups) and cook until onions are softened, 8–10 minutes. Add 2 Tbsp. chili powder, 2 tsp. dried oregano, 1½ tsp. ground cumin, and ½ tsp. cayenne pepper; cook, stirring, 2 minutes.
Step 2
Add three 15-oz. cans black beans, drained, ½ cup bean liquid, and one 15-oz. can tomato sauce; stir to combine. Bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded and chili is thickened, 15–20 minutes. Season with kosher salt and freshly ground pepper.
Step 3
Divide chili among bowls. Top with grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions if using.
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