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1-Pot Chipotle Black Bean Chili Recipe

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3.8 from 12 reviews

A hearty and smoky 1-pot chipotle black bean chili packed with fire-roasted tomatoes, chipotle peppers, and warming spices. This flavorful vegetarian chili is easy to make on the stovetop and topped with creamy cashew sauce, crunchy tortilla chips, fresh avocado, and cilantro for a satisfying meal.

Ingredients

Main Ingredients

  • 1 Tbsp avocado or olive oil (or 2 Tbsp water for oil-free option)
  • 1 medium onion, diced (about 2 cups or 250 g)
  • 1 large red or orange bell pepper, diced (about 1 ¼ cups or 165 g)
  • 3 large cloves garlic, minced
  • ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp sea salt (plus more to taste)
  • ½ cup vegetable broth (or water)
  • 1 (14.5-oz) can fire-roasted diced tomatoes
  • 2 chipotle peppers in adobo sauce, minced
  • 2 Tbsp adobo sauce (from chipotle peppers)
  • 4 (15 oz) cans black beans, drained

Toppings (Optional)

  • Cashew cream or jalapeño cashew sauce
  • Tortilla chips or tortilla strips, slightly crushed
  • Diced avocado
  • Cilantro leaves

Instructions

  1. Sauté Vegetables: Heat a large pot or Dutch oven over medium heat. Add the oil, diced onion, and diced bell pepper. Cook, stirring occasionally, for 4-5 minutes until softened.
  2. Add Spices and Garlic: Stir in the minced garlic, smoked paprika, ground cumin, and sea salt. Cook for 1 minute until fragrant, ensuring the spices bloom and release flavor.
  3. Add Liquids and Beans: Pour in the vegetable broth (or water), fire-roasted diced tomatoes, minced chipotle peppers, adobo sauce, and drained black beans. Stir everything well to combine.
  4. Simmer: Bring the mixture to a gentle boil. Reduce the heat slightly and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens and flavors meld.
  5. Adjust Seasonings: Taste the chili and add more sea salt to enhance flavor. Increase adobo sauce for smokiness or add extra chopped chipotle peppers for added heat, as desired.
  6. Serve: Ladle the chili into bowls and top with cashew cream or jalapeño cashew sauce, crushed tortilla chips, diced avocado, and fresh cilantro if using. Enjoy warm.
  7. Storage: Store leftovers separately in airtight containers in the refrigerator for up to 3-4 days. The chili can also be frozen for up to 1 month.

Notes

  • For an oil-free version, substitute the oil with twice the amount of water when sautéing the vegetables.
  • Toppings such as cashew cream, avocado, tortilla chips, and cilantro are optional but add great flavor and texture contrast.
  • This chili pairs well with grains like quinoa or rice for a more filling meal.
  • Store leftovers in sealed containers in the refrigerator for 3-4 days or freeze for up to 1 month.

Find it online: https://simpleplatter.com/1-pot-chipotle-black-bean-chili-recipe/