black bean chilli recipe
The Best black bean chilli recipe
I’m so excited to share with you my favorite black bean chilli recipe that has become a staple in our household. This dish originated from the southern United States, where it was traditionally made with beef or pork. However, I’ve adapted it to be vegetarian-friendly and vegan-friendly by using black beans as the main protein source.
The result is a hearty, flavorful, and nutritious meal that’s perfect for a weeknight dinner or a weekend gathering with friends and family. My kids love it because it’s easy to customize with their favorite toppings, and I love it because it’s packed with fiber and nutrients from the beans, vegetables, and spices. One of the best things about this recipe is its versatility – you can make it on the stovetop, in a slow cooker, or even in a pressure cooker.
The slow cooker version is especially great for busy days when I need to come home to a ready meal. The key to making a great black bean chilli is to use high-quality ingredients, especially the beans. I like to use dried black beans that I soak overnight and then cook until they’re tender.
This process helps to break down the phytic acid in the beans, making them easier to digest and more nutrient-rich. Another important step is to sauté the onions and garlic until they’re translucent before adding the rest of the ingredients. This step brings out the flavors of the dish and helps to balance out the acidity of the tomatoes.
Of course, no black bean chilli is complete without a good dose of cumin and chili powder – these spices give the dish its signature flavor and aroma.
Black Bean Chili
This hearty Black Bean Chili is a comforting and flavorful dish perfect for a cozy dinner. It is packed with protein and fiber, making it a satisfying and healthy meal.
🥘Ingredients
For the Chili
For Garnish
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
This black bean chilli recipe has become a staple in our household because of its ease of preparation, versatility, and nutritional value. You can store leftovers in an airtight container in the fridge for up to three days or freeze them for up to three months.
Reheating leftovers is easy – simply heat them up on the stovetop or in the microwave until warmed through. One of my favorite ways to serve this chilli is over rice or with some crusty bread on the side.
❓ Frequently Asked Questions About Black Bean Chili
Q: What type of beans should I use?
You can use either dried or canned black beans for this recipe. If using dried beans, make sure to soak them overnight and then cook them until they’re tender before adding them to the chilli.
Q: Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker! Simply brown the onions and garlic before adding all the ingredients to the slow cooker and cooking on low for 6-8 hours.
Q: How long does this recipe take to make?
This recipe takes about 30 minutes to an hour to make on the stovetop or in a pressure cooker. If using a slow cooker, it will take about 6-8 hours.
Q: Can I customize this recipe with my own favorite toppings?
Of course! One of the best things about this recipe is that you can customize it with your own favorite toppings. Some ideas include diced avocado, sour cream, shredded cheese, or sliced jalapeños.
Q: Is this recipe suitable for vegans?
This recipe is suitable for vegans if you use vegan-friendly broth and skip any animal-derived toppings.
