Chipotle Black Bean Chili

30-minute Chipotle Black Bean Chili is the best all-in-one comfort meal! It's hearty, wholesome, well-spiced, and packed with plant-based protein. Vegan, Gluten-Free.

Course Main

Cuisine American

Diet Vegan

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 1635kcal

Author Caitlin Shoemaker

Ingredients

1 tablespoon avocado oil optional; see notes for oil-free
1 yellow onion diced
1 tablespoon ground cumin
1 tablespoon cocoa powder or sub cacao powder
5 garlic cloves minced
1 chipotle pepper in adobo finely chopped
1/4 cup tomato paste
5 cups black beans drained and rinsed; about 4 cans
28 ounces fire roasted diced tomatoes
2 1/2 cups vegetable broth or water
kosher salt to taste
Serving suggestions: cilantro avocado, vegan cheese, tortilla chips, etc

US Customary - Metric

Instructions

Aromatics: Warm the oil on a large pot over medium heat. Add the onion and sauté for 3 to 5 minutes. Add the cumin, cocoa powder, garlic, chipotle pepper, and tomato paste. Sauté for an additional 3 minutes to toast the spices.
Simmer: Add in the beans, tomatoes, and vegetable broth. Give the chili a good stir, then cover and bring to a boil over high heat. Uncover, reduce the heat to medium, and simmer for 15 to 20 minutes, until thickened to your liking. Stir occasionally to prevent anything from sticking to the bottom of the pot.
Blend (Optional): Blend up ~1 cup of the chili using either an immersion blender or stand-up blender for a creamier consistency
Serve: Season with additional salt to taste, if necessary. Serve warm and top as desired. Leftovers can be stored in the refrigerator for up to 7 days, or in the freezer for up to one

Notes

Oil-Free: Sauté the onion in 2 tablespoons water or vegetable broth instead of oil, adding more water to the pot as necessary to prevent sticking

Nutrition