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+ servings

Smoky Vegetarian Black Bean Chili

Ingredients

  • ½ lb dry black beans
  • ½ lb dry kidney beans
  • (If using canned beans, you'll need to add about 6 cups in total)
  • 2 bay leaves
  • pinch of fine-grain sea salt
  • ¼ cup olive oil
  • 2 medium-sized yellow onions, diced (~ 2 cups)
  • 2 medium-sized red bell peppers, diced
  • 6 cloves garlic, minced
  • 2 Tbsp chili powder (heat of your choice and more or less, depending on your tolerance for heat)
  • ¼ tsp chipotle powder
  • ¼ tsp cayenne pepper (more or less, depending on your tolerance for heat)
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 cup beer
  • 1 cup water
  • 1 - 2 cups vegetable or chicken broth
  • 1 (28 oz) can diced fire-roasted tomatoes, including the juice
  • 1 Tbsp tomato paste
  • 1 Tbsp honey
  • 1 dried Chipotle chili, chopped fine (if you like a bit more heat, include the seeds)
  • 1 Tbsp apple cider vinegar

  • For Serving
  • fresh cilantro, chopped
  • sour cream or Greek yogurt
  • green onions chopped (white and green parts)
  • grated Monterey Jack cheese

Instructions

  • Soak and Cook the Beans
  • Pick through the beans and rinse them well
  • In a large bowl, cover them generously with water, and let them soak overnight. The next day, drain and rinse the beans and then transfer them to a large pot.
  • Add enough water to cover the beans by a couple of inches, along with the bay leaves, and a pinch of sea salt.
  • Bring the water to a boil. Lower the heat to a simmer and allow the beans to cook for 1 - 1 ½ hours, or until they're thoroughly cooked
  • Rinse, drain, and set them aside

  • Make the Chili
  • In a heavy large pot over medium-high heat, add the oil.
  • When the oil is hot, add the onions, bell peppers, and garlic; sauté until the onions have softened (~ 10 minutes)
  • Add the spices, stirring to coat the onions and bell peppers. Cook an additional 2 or 3 minutes, until fragrant
  • Add the beer, water, and 1 cup broth, the diced tomatoes, tomato paste, honey, and the dried Chipotle chili
  • Reduce the heat to low, and simmer for 15-20 minutes.
  • Add the beans and apple cider vinegar. If you like your chili thinner, add another ½ -1 cup of broth.
  • Simmer another 15 minutes, allowing the flavors to blend, and the chili to thicken, stirring occasionally
  • Season to taste with additional sea salt, pepper, or spices

  • To Serve
  • Ladle chili into bowls.
  • Garnish each serving with cilantro, avocado, chopped green onions, and sour cream (or Greek yogurt).
  • The chili will keep covered, in the fridge for up to a week. It also freezes beautifully