Black bean chili (vegetarian)

This vegetarian black bean chili has been ideal during this super gloomy, rainy week. I daresay this was better than a typical chili made with red (kidney) beans. I like to serve my chili with grated cheddar, sour cream, sometimes green onions and chips. You can use kettle chips, nacho chips or even regular chips like Lays.

Keeping your chili saucy aka not cooking it too long on the stove is what makes it awesome. The longer you leave the chili to simmer, the drier it gets. I think a good measure of if your chili is done is if you scrape it through with a ladle, there should be a dry line. That is, the sauce should be thick enough to separate for a few minutes where you scraped with the ladle. This recipe takes 50-55 minutes to get ready so be prepared to spend about an hour in the kitchen.

This black bean chili would be perfect for assembling loaded fries since it is has no meat. To make this, place grated cheese over freshly fried potatoes and then pour the hot chili over the cheese. The heat from the chili will melt the cheese right away! You can also use this for a chili cheese hot dog where its on a hotdog on a bun instead of fries. I had this at the cinema in the winter and will recreate this one day because it hits different!

Black bean chili

Print

Servings: 4 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

3 tablespoons cooking oil

1 large onion, chopped

1 or 2 large bell peppers, seeds removed and chopped

3 garlic cloves, finely chopped

1 habanero pepper, chopped (or scotch bonnet pepper)

156ml (5 oz.) tinned tomato paste

1 tablespoon table salt

1 tablespoon ground black pepper

1 tablespoon garlic powder/minced garlic

1 tablespoon Italian seasoning

796ml (28 oz.) can diced tomatoes

1 bag baby carrots

1 cup vegetable broth

540ml (18 oz.) can black beans

Instructions

1. Heat the oil in a very large saucepan on medium heat.
2. Fry the onions, bell pepper, garlic cloves and habanero pepper in the oil until they are browned.
3. Then stir in the tomato paste for at least 5 minutes.
4. Season with the salt, black pepper, garlic, Italian seasoning and add in the broth, diced tomatoes, carrots, and black beans.
5. Let this simmer on medium heat, uncovered, for about 20 minutes, stirring occasionally. It shouldn't be dry but it should be very saucy.
6. Check the salt and pepper levels and adjust as necessary.
7. Serve warm with grated cheddar, chips or boiled rice.
8. Store leftovers in the fridge in airtight containers for up to 5 days.