Black Bean Chili

James Carrier

Serve a delicious vegetarian chili recipe for your next low-key gathering.

Yield: Makes 6 cups; about 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 21%
  • Protein: 14g
  • Fat: 6.2g
  • Saturated fat: 1.5g
  • Carbohydrate: 40g
  • Fiber: 10g
  • Sodium: 709mg
  • Cholesterol: 5mg


  • 1 onion (8 oz.), peeled and chopped
  • 2 teaspoons pressed or minced garlic
  • 2 teaspoons olive oil
  • 3 cans (14 1/2 oz. each) black beans, rinsed and drained
  • 1 can (14 1/2 oz.) crushed tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon canned chipotle chili purée (see below)
  • 1 tablespoon rice vinegar
  • Salt
  • 1/4 cup reduced-fat sour cream
  • Tomato salsa (optional)


  1. 1. In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes.
  2. 2. Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.
  3. 3. Stir in cilantro, chipotle purée, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.
  4. To make chipotle purée, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.
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