This is the best black bean chili recipe I've ever made! The chipotle chili puree is a must and 1 tbps is just the right amount of spice. I used 1 cup of vegetable stock instead of 1/2 cup of water, but otherwise followed the recipe. This is a great, hearty vegetarian meal.
Black Bean Chili
erinbowman Posted: 04/05/10
Silvia Posted: 01/29/09
Quick easy yummmm! I make it as a everyday meal
Jaycee Posted: 04/02/09
I just made this chili and it is wonderful. The recipe is easy to follow. I think it was more difficult finding the chipolte peppers in adobo sauce than preparing this recipe. I did not add any salt because the peppers in adobo sauce provide enough seasoning for my taste. I topped the soup with lowfat sour cream. This recipe fits my weeknight rotation as well as my budget.
Suzycb Posted: 02/01/09
Not only is this the best vegetarian chili I've ever made, it's the best vegetarian chili I've ever EATEN. It's perfect for weeknights -- goes together in a snap. I double the chipotle but still don't find it overly spicy. It's perfect over brown rice or spaghetti, topped with some lowfat sour cream and a little bit of grated cheddar. Yum yum yum, and inexpensive, too.
kittyscook Posted: 09/11/11
I hardly ever write reviews. This was so good. Fast. Easy. I substituted lime juice for the rice vinegar. My blender/food processor is broken so I just used the adobo sauce in the can instead of making the puree. Yummy.
Azuljava Posted: 10/10/11
A very bold chili. My first time making this and we LOVED it! The chipotle was great. I would definitely make again. Quick and easy. Perfect amount for 2-3 people. Has anyone made this recipe with chicken? How was it? Canned chipotle was a bit a tricky to find in the store as QFC only offered one kind. $4 per can. All the ingredients were $25 (incl store made cornbread). I may have saved money by visiting Safeway or one of the other big box stores. Also, cost was high because I did not already have most of the ingredients.
meljurgens Posted: 11/17/11
I made this chili untested for a charity cook-off at work. I made a double batch, won first prize, and it was gone by the end of the day. All the flavors blend perfectly--as others have said, the chipotle puree is a must, and the garlic, onion, cumin, and fresh cilantro give it a fresh and spicy-but-not-hot flavor. Very easy and absolutely delicious!
Rainee Posted: 01/04/12
I really enjoyed it. I just ignored the "fake beef" and used the real ground beef with as much less fat as possible. It is great. I would definitively use this recipe again.
Luv2cook Posted: 02/06/12
This is Very Good. I did add an additional can of tomatoes as I like my chili not so thick. The Chili paste made it a bit too spicy for us so next time will cut that back, otherwise I would not change a thing. I will be making this to put in the freezer for quick dinners. I also like to make the chili and then let it sit overnight in the fridge before serving, it is ALWAYS better the next day !! I serve with sour cream & tortillia chips, green onions and cheese.
allylofgren Posted: 03/01/12
This chili is terrific, even better the second day! Plus it's really easy and quick
melenchon Posted: 03/09/13
This was an alright recipe. I added corn and instead of chipotle peppers I roasted some serano peppers and threw them in the mix. Topped with greek yogurt, instead of sour cream, cheese and salsa.
kittiewan Posted: 04/19/14
I was craving chili and not about to pay $4/lb for ground beef, so I thought I'd try this instead of my regular chili recipe. This recipe really hit the spot--we didn't miss the meat at all. I am making it again for the third time in two months. The only change I make is to add more tomatoes. The first time I made it I only had a 28 oz can and after I carefully measured out the amount called for in the recipe, I just dumped in the rest, too. Turned out perfect consistency, so I'm sticking with it.