Spicy Black Bean Chili
Warm up your kitchen with this hearty and flavorful Spicy Black Bean Chili, a vibrant plant-based dish packed with bold spices and wholesome ingredients! Perfect for cold evenings, this one-pot recipe combines tender black beans, smoky paprika, and fiery jalapeño for a satisfying heat balanced by the sweetness of corn and red bell pepper. Simmered in a rich tomato and vegetable broth base, this chili is easy to make in under an hour and is naturally vegan and gluten-free. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and serve it solo or alongside crusty bread for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 medium red bell pepper, diced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 28 ounces crushed tomatoes
- 3 cups black beans, cooked or canned (rinsed and drained)
- 2 cups vegetable broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 optional lime wedges (for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and chopped jalapeño, cooking for 1-2 minutes until fragrant.
Add the diced red bell pepper and cook for another 3-5 minutes until slightly softened.
Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir well to coat the vegetables with the spices.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the black beans and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.
Stir in the corn kernels and let the chili cook for an additional 5-10 minutes until the flavors are well combined.
Taste and adjust seasoning if necessary.
Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 16.2 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1565 mg | 33% | |
*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.
