Smoky Black Bean Chili
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(4)
Ingredients
4-6 servings
- 1 Tbsp. olive oil
- 1 medium white onion, diced
- 3 garlic cloves, chopped
- 1 bottle beer (or chicken/vegetable broth)
- 3 (15 oz. each) can black beans, drained and rinsed
- 2 (15 oz.) cans diced tomatoes and green chiles
- 2 chipotle peppers in adobo, chopped
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, salsa
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Preparation
Step 1
Heat oil in a large saucepan or stockpot over medium-high heat until shimmering. Add onion and sauté for 5 minutes until translucent, stirring occasionally.
Step 2
Add garlic and continue sautéing for 2 minutes until fragrant.
Step 3
Add the beer (or broth), black beans, diced tomatoes and green chiles, chipotle in adobo, cumin, chili powder, oregano, and salt. Stir to combine.
Step 4
Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes.
Step 5
Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.
Step 6
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Chef's notes
Topping variations can include avocados and cheese, though cheese can be omitted for a vegan option.
