Boston Black Bean Chili
Hearty, comforting, and bursting with bold flavors, Boston Black Bean Chili is a vibrant twist on a classic chili recipe. Loaded with wholesome ingredients like black beans, bell peppers, carrots, and a rich blend of smoky spices, this vegetarian chili is both satisfying and nutritious. Simmered to perfection with diced tomatoes, tomato paste, and a splash of vegetable broth, each spoonful delivers a deliciously robust and slightly smoky depth of flavor. Ready in just under an hour, this chili is perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro, a dollop of sour cream, or a squeeze of lime, and serve with crispy tortilla chips for the ultimate comfort meal. Whether you're craving a healthy dinner idea or meal-prepping for the week, Boston Black Bean Chili checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium carrot, finely diced
- 3 garlic cloves, minced
- 3 cups black beans, cooked and rinsed
- 1 28-ounce can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1.5 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- sour cream (optional for serving)
- lime wedges (optional for serving)
- tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, red bell pepper, and carrot to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the black beans, diced tomatoes with their juices, tomato paste, and vegetable broth to the pot. Stir to combine.
Mix in the ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasonings if needed, removing the bay leaf before serving.
Serve the chili hot in bowls, garnished with fresh cilantro if desired. Optionally, top with sour cream, a squeeze of lime juice, and serve alongside tortilla chips.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 57.6 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5879 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
