Yellow Pepper, Black Bean, and Cumin Chili
This is definitely my favorite vegetarian chili. It’s super easy to make, only takes about 1 hour total (including cook time), and is delicious! Adjust the spice to your preference. If you are serving people with different spice needs, I suggest putting out a small dish of minced canned chilies for those who want to mix in a little extra spice! Another great part of this recipe is the addition of 2 cups of blended chili. This adds thickness and a lovely texture to this bean chili. Pair with some whole-wheat cornbread muffins and you have a well rounded and satisfying meal! At only 300 calories per one cup serving, you can’t beat this meatless chili!
YELLOW PEPPER, BLACK BEAN, AND CUMIN CHILI
Recipe adapted from BonAppetit.com
Ingredients:
- 6 Tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 large yellow bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 Tablespoons ground cumin
- 2-4 teaspoons minced canned chipotle chilies (adjust to your preference)
- 3-15oz cans black beans, drained and rinsed
- 2-14.5oz cans diced tomatoes
- 2 cups vegetable broth
Directions:
- Heat oil in heavy large pot over medium-high heat. Add onion and bell pepper. Saute until onion is soft and golden, stirring frequently, about 10 minutes.
- Add garlic and ground cumin and stir 1 minute. Add chipotle chilies and stir 30 seconds.
- Add black beans, diced tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes.
- Transfer 2 cups chili to food processor or blender. Blend to coarse paste and return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper.
