Vegetarian Black Bean Chili
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 460
Despite being a vegetarian chili, you won’t miss the meat here. The accompaniments are what make this chili that much better, so definitely go with the sprinkling of scallions, cilantro, and a few avocado slices. The juxtaposition of the warm chili and the cold sour cream is also lovely, so don’t skip out on that. If you’re a bit apprehensive about heat, leave out the cayenne pepper and halve the amount of chili powder called for in the recipe. Another route is to use 2 tablespoons of chipotle chili powder instead of the regular chili powder. About 3 tablespoons of your favorite smoky Mexican chipotle seasoning would also work as a great alternative to the cumin, cayenne pepper, and chili powder called for in the recipe.
recipe updated Sep 3, 2021
Ingredients
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- Onion
- 325 g
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- Red bell pepper
- 2
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- Garlic clove
- 6
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- Olive oil
- 60 ml
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- Chili powder
- 2 tablespoons
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- Dried oregano
- 2 teaspoons
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- Ground cumin
- 1 ½ teaspoons
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- Cayenne pepper
- ½ teaspoon
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- Canned black beans
- 3
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- Tomato sauce
- 480 ml
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- Cilantro
- as needed
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- Sour cream
- as needed
Tools
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Spatula
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Stove
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Large saucepan
Step preview
- Add olive oil to a clean large saucepan
- Heat - medium heat
- Add onion, red bell pepper and garlic clove to the large saucepan
- Sauté until softened - approx 10 min
- Add chili powder, dried oregano, ground cumin and cayenne pepper to the large saucepan
- Stir - approx 2 min
- Add canned black beans and tomato sauce to the large saucepan
- Cook until just boiling then reduce heat
- Simmer until thickened - 15 min, low heat
- Serve
- Garnish with cilantro and sour cream