Loaded with flavor and easy to make, this spicy black bean chili is perfect for everything from weeknight dinners to feeding a crowd!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 1 ½ tablespoons ground cumin
- 1 teaspoon ancho chile powder
- 3 (14 ounce or 400 gram) cans black beans, drained and rinsed
- 3 (14 ounce or 400 gram) cans fire roasted tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 cup frozen corn, thawed
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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When the oil is hot, add the onion and pepper. Sweat the veggies for about 5 minutes, stirring frequently, until the peppers are soft and the onions are translucent.
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Stir in the garlic, chili powder, cumin, and ancho chile powder. Stir to coat the veggies with the spices and cook everything for about 1 minute, until very fragrant, stirring frequently.
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Stir in the beans, tomatoes, broth, and tomato paste. Raise the heat and bring the liquid to a boil
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Lower the heat and allow the mixture to simmer for about 20 minutes, until thickened.
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Stir in the corn, continue cooking the chili for a minute, then remove the pot from heat.
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Season the chili with salt and pepper to taste. Adjust any other seasonings to your liking.
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Ladle into bowls and serve.