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Mexican Black Bean Chili

DelectablePlanet's picture
This recipe is quick to prepare and delicious served with brown rice and a green salad. It can also be used as a burrito filling. If you enjoy a lot of heat, add more chilies.
Ingredients
  Water 1⁄2 Cup (8 tbs)
  Onion 1⁄2 , diced
  Green bell pepper 1⁄2 , diced
  Garlic 4 Clove (20 gm), minced
  Dried oregano 1 Teaspoon
  Ground cumin 1 Teaspoon
  Cooked black beans/Canned black beans 3 Cup (48 tbs), rinsed, drained
  Canned diced tomatoes/1.5 cups chopped tomato 15 Ounce, undrained
  Vegetable broth/Been cooking liquid 1⁄2 Cup (8 tbs)
  Frozen corn 1⁄2 Cup (8 tbs), thawed, or canned corn, drained
  Chipotle in adobo sauce/1/4 teaspoon crushed red pepper flakes 2 Can (20 oz)
  Adobo sauce/Chili powder 1 Teaspoon (From The Chipotle Chilies)
  Salt To Taste
Directions

Heat the water in a large soup pot. Add the onion, bell pepper, garlic, oregano, and cumin. Cook and stir over medium heat for about 5 minutes, or until the onion is soft.
Add the beans, tomatoes, bean cooking liquid, corn, chilies, and optional adobo sauce, cover, and simmer, stirring occasionally, for about 20 minutes, or until the mixture has thickened and the flavors have blended. Season with salt to taste.
Stored in a covered container in the refrigerator, leftover Black Bean Chili will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Easy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4
As nights get nippy, take comfort in a hearty dinner with this Mexican black bean chilli for meal, perfect for warming up your midweek. Adobo sauce adds a touch of indulgence to this protein-packed bean dish. This spicy bean stew is vegetarian and low fat too. No wonder taste members love them!

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