Black Bean Chili Recipe

This is delicious! Don't let all the fresh ingrediants discourage you from trying it. I have made this seveal times now, but I use canned corn and tomatoes and it tastes great! I use one can if diced tomatoes, and one can of Mexican tomatoes and chilis (instead of the jalapeno). I serve it with cheese quesadillas. Yum! It's kinda like the Tex-Mex version of tomato soup and grilled cheese sandwiches. I garnish with sour cream and chopped red onion. The first time I made this I thought the step where you puree half of it was strange, but it really adds to the texture. Don't skip this step if you can! I have actually done that to some other dishes since then, it's a good trick. Really beefs it up. This is a wholesome, hearty meal, a good change from the tradional chili.

I successfully tried and used dried black beans that I soaked overnight, drained of the soaking water, rinsed and cooked according to "traditional" directions, using vegetable broth and water to generously cover the beans along with several dried bay leaves, a small chopped onion and 2 or 3 chopped garlic cloves for 1-2 hours or until the beans are tender. The small container of Italian basil tomatoes was a perfect find in my cabinet as an addition to the chili mix and I used everything else listed here successfully; it was great! The chili was done in about an hour after combining the black beans, which I had first drained again, with the sauteed onion, garlic and red pepper along with the remainder of the ingredients including equal amounts of vegetable broth and water to create a delicious chili. Try adding a teaspoon or to taste of dried red pepper flakes for an extra-spicy taste that my family loves when assembling the chili additions. Serve with hearty healthy brown rice and low-fat sour cream alongside grated sharp cheddar cheese.

I enjoyed this and it was very quick and easy. I left out the mushrooms and used 1 cup salsa for the tomatoes and red pepper. I also used Sriracha instead of jalapeño And added two cloves of garlic?Lastly, I mashed the beans instead of puréeing. And added two cloves of chopped garlic. Delish!

This is delicious...I made a few changes. I had 2 stuffed red peppers (recipe on this site) as well as 2 cups of extra stuffing so I used them. They had rice in them, as did the extra stuffing. I added the first 7 ingredients (minus the mushrooms as my daughter dislikes them) and sautéed them for 10 minutes. I then added the two stuffed peppers (chopped the peppers) as well as the extra stuffing and the vegetable broth and spices ad a can of tomato soup. Cooked for 10 minutes, pureed 2 cups and added back to the chile...FANTASTIC!

absolutely delicious! i did not use a jalapeno, i just eliminated it - i used 1 large can of diced tomatoes instead of fresh and 3 13oz cans of black beans, i bought the mushroom already sliced at the grocery store and just chopped them up a bit, i used vegetable broth and added an extra 1/2 tsp of salt - i put 2 cups to be pureed for thickening - it was fantastic on its own - my husband wouldnt wait for the rice to be ready or for me to grate cheese lol

This is excellent, have made it several times. Substituted 1.5 cups dried beans instead of canned. Doubled the cumin, chili powder, and salt. Sometimes I add a pound of ground turkey which is delicious! I also reduced the broth and thickened with flour, starch or something else to save a little cleanup vs. pureeing some of the finished product and pouring it back in.

I will make this again! Omitting the oil, I sauteed vegetables in vegetable broth and also omitted the salt for a healthier version.

I didn't have many tomatoes so I used three Roma tomatoes and 1 can of tomato sauce. I used pickled jalapeño and added 1 tabl of red crushed chili pepper. I used a slow cooker for 10 hours and we had a delicious dinner when we got home from work.

As written, the result is a fairly thin chili, more akin to soup. After turning to medium-low, I had a bowl, but left it simmering on the stove while I ate and did the dishes. About an hour later, I got another bowl, and I felt the chili was markedly better. If you have time to let this sit and simmer, then you can get a much thicker, richer chili after a few hours.

I have a medical condition (IC) which makes many foods problematic . Any spice pepper --- white , red or black puts me in severe pain . We also had to leave out the chili powder . But even without those ingredients this" chili " was incredible .Our changes were to add in an orange bell pepper with the red and using a third of a medium green bell pepper in " place of " the jalapeño . We cooked it for hours to let the flavors meld . I was so tempted to add barley and may do so next time . FYI for Novice Cooks ---- If you use dried black beans cook them till soft first .

This turned out so delicious! I added a clove of garlic and a quarter of a Pasilla chile pepper along with the other veggies. I also browned 1 pound of lean ground beef, drained, and stirred it into the chili. Everyone loved it!!! There were no leftovers.

I added ground turkey and a few more spices. I used lots of garlic and put cheddar cheese on at end.

I didn’t expect it to be this good!

Watery, nice spice (mild), 'large saucepan' was not large enough, used a large pot. Overall, the flavour is basic but great beginner recipe to learn how to first make a chillie.

I didn’t have mushrooms but I really don’t think it needed any. I used a large can of diced tomatoes instead of fresh. This is a very versatile recipe and I’ll make it again. It was very fresh tasting! Instead of taking out some of the chili to puree, I used my immersion blender. Served with sour cream and tortilla chips.

i liked the recipe however i did alter it slightly by using tomato puree as a base which i Believe came out quite nicely

I threw in a pound of marinated diced carne asada. Excellent recipe!

Great recipe for a quick meal! The ingredients are easily swappable (i.e. if you don't have fresh corn, use frozen) for what you have on hand. If I don't gave romas, chop up regular tomatoes. We are more vegetarian/vegan so love the fact that there's no meat, but for those who do eat it, its easy to add whatever meat you want! 😉

I love this chili ! Everything always seems to turn out bland . The taste was fantastic . What s perfect blend of ingredients. I was truly shocked. What a great recipe to use What s in the pantry.

I also added ground chicken. It was delicious. I look forward to my next batch!