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Chilly 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 cooler days, or any time you’re craving a warm bowl of nourishment! Just 1 pot and 30 minutes required!  This hearty, 1-pot black bean chili begins with a naturally sweet and savory base of sautéed onion, bell pepper, and garlic. 1-Pot Chipotle Black Bean Chili Chipotle Black Beans, Black Bean Chili, Black Bean Soup, No Bean Chili, Canned Black Beans, Quinoa Chili, Vegan Chili, Curried Cauliflower Soup, Homemade Beans
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1-Pot Chipotle Black Bean Chili

8 ratings
· 30 minutes · Serves 6
1 Tbsp avocado or olive oil ((if oil-free, sub twice the amount of water))
1 medium onion, diced ((any color // 1 onion yields ~2 cups or 250 g) )
1 large red or orange bell pepper, diced ((1 bell pepper yields ~1 ¼ cups or 165 g))
3 large cloves garlic, minced
1/2 tsp smoked paprika
1 tsp ground cumin
1 tsp sea salt ((plus more to taste))
1/2 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 Tbsp adobo sauce ((from a can of chipotle peppers in adobo // plus more to taste))
4 (15 oz.) cans black beans, drained
Cashew cream
Tortilla chips, slightly crushed ((or tortilla strips*))


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