1-pot chipotle black pepper

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Adding cashew cream to a bowl of chipotle black pepper

Cold weather calls for chili. We don’t make the rules! This black bean chili has all the hearty satisfaction you know and love about chili, with a new smoky chipotle twist. YUM

This fiber-packed dish is the perfect plant-based meal for chilly days, or anytime you want a warm bowl of nutrition! only 1 pot And 30 minutes Necessary!

Fire-roasted diced tomatoes, red onions, chipotle peppers, red bell peppers, black beans, spices, garlic, oil and vegetable broth in adobo sauce.

this hearty, 1-container Black bean chili starts with a naturally sweet and savory base of sautéed onions, peppers, and garlic.

Roast onions, peppers, garlic and spices in Dutch oven

Then we add cumin, smoked paprika and chipotle peppers to the adobo sauce for serious smokiness and flavor. Salt improves everything.

Pour the vegetable broth in a dutch oven over the other ingredients

Next come the canned black beans to make it Super easy and weekend-friendly, but you can also make a batch of homemade beans in the Instant Pot and then use them in this recipe. After a quick boil to infuse the beans with flavor, dinner is served!

Chipotle Black Pepper Bowl and Dutch Oven on the side of toppings

We hope you love this Chipotle Black Bean Chili! This is:

sincere
nutritious
smoky
satisfactory
Subtly spicy
And perfect for cold (chili 😉) weather!

We love it as an easy weeknight meal, freezer staple, and delicious way to meet fiber goals (20+ grams of fiber per serving!)

This chili is delicious on its own or topped with cashew cream (or jalapeño cashew sauce) for cheesiness, tortilla chips or strips for crunch, diced avocado for richness, and cilantro for freshness. Or, prepare a batch now and stay tuned for an EPIC way to serve it tomorrow!

More delicious black bean recipes

Let us know if you try this recipe! Leave a comment, rate and don’t forget to @ tag a photominimalistbaker on Instagram. Cheers, friends!

Bowl of Chipotle Black Bean Soup with Toppings Sides of Tortilla Strips and Lime Wedges

Q. Time 5 minutes

cooking time 25 minutes

total time 30 minutes

serving 6 (~1 ¼ cup serving)

course Entrees, soups

cuisine Gluten-free, Mexican-inspired, vegan

Freezer friendly 1 month

Does it keep? 3-4 days

  • 1 table spoon Avocado or olive oil (If oil-free, less than twice the amount of water)
  • 1 the middle Onion, chopped (any color // 1 onion yields ~ 2 cups or 250 grams)
  • 1 big Red or orange bell pepper, diced (1 bell pepper yields ~ 1 ¼ cups or 165 grams)
  • 3 large cloves Garlic, minced
  • 1/2 teaspoon Smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon Sea salt (more to taste)
  • 1/2 the cup Vegetable broth (or store bought // or sub water)
  • 1 (14.5-oz.) can Fire roasted diced tomatoes
  • 2 Chipotle Peppers in adobo sauce, minced
  • 2 table spoon Adobo sauce (from a can of chipotle peppers in adobo // more to taste)
  • 4 (15 oz.) can Black beans, drained (or sub ~ 6 cups of homemade beans)
  • Heat a large pot or Dutch oven over medium heat. When hot, add the oil, onion, and pepper and cook, stirring occasionally, until softened, about 4-5 minutes.

  • Add the garlic, smoked paprika, cumin and salt and cook for 1 minute until fragrant.

  • Add broth (or water), tomatoes, chipotle peppers, adobo sauce, and dried black beans and stir well. Bring to a gentle boil, then reduce the heat slightly and let cook uncovered at a gentle simmer for 20-25 minutes, stirring occasionally, until thickened.

  • Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.

  • Serve hot with cashew cream (or jalapeño cashew sauce), tortilla chips or strips (see note), diced avocado and/or cilantro (all optional).

  • Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the refrigerator for up to 1 month.

* To make tortilla strips, use this method but omit the spices and nutritional yeast.
*For a creamier texture, you can partially puree the soup with an immersion blender, or transfer half of the soup to a blender and puree until smooth.
*Loosely adapted from our Easy 1-Pot Black Bean Soup and Smoky BBQ Bean Tacos.

Worship: 1 bhajana Calories: 315 Sugars: 55 g Protein: 16.2 g Fat: 3.9 g Saturated Fat: 0.5 g Polyunsaturated Fats: 1.2 g Monounsaturated fats: 2.1 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 523 mg Potassium: 973 mg Fiber: 20.4 g Sugar: 5.7 g Vitamin A: 136 IU Vitamin C: 40.8 mg Calcium: 162 mg Iron: 5 mg



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