Rating: 5 stars
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Looking for the best black bean chili recipe? Your search ends here. Serve this delicious vegetarian dish for your next low-key gathering. Our readers love this easy chili (in one 5-star rating, one reviewer says this recipe won first prize at a charity cook-off!) and it's easy to see why: It's not only incredibly easy to make, it's one of the healthier chili recipes you'll find on our site. Serve this perfect black bean chili with our Classic Skillet Cornbread or one of Our Favorite Grilled Cheese Sandwiches

This Story Originally Appeared On sunset.com


Credit: Greg DuPree

Recipe Summary

Makes 6 cups; about 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

265 calories; calories from fat 21%; protein 14g; fat 6.2g; saturated fat 1.5g; carbohydrates 40g; fiber 10g; sodium 709mg; cholesterol 5mg.