Go Back
Chili is a beloved dish that transcends borders, offering warmth and comfort with every spoonful. Among the countless variations, the Smoky Chipotle Black Bean Chili stands out as a powerhouse of flavor and nutrition. This recipe combines the heartiness of black beans with the smoky heat of chipotle peppers, creating a chili that is not only satisfying but also packed with nutrients.

Smoky Chipotle Black Bean Chili

Experience the warmth of homemade Smoky Chipotle Black Bean Chili, a delicious and nutritious dish that combines hearty black beans with the smoky spice of chipotle peppers. Packed with fresh vegetables and rich flavors, this chili is perfect for chilly evenings or gatherings. Not only is it customizable, but it also serves as a versatile base for nachos or baked potatoes. Discover how easy it is to create this satisfying meal that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

2 cups dry black beans (or 4 cans, drained and rinsed)

1 large onion, diced

3 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

2 carrots, diced

2 ribs celery, diced

2 cans (14 oz each) diced tomatoes with green chilies

2 tablespoons chipotle in adobo sauce (adjust for spice level)

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon salt (to taste)

½ teaspoon black pepper

4 cups vegetable broth (or chicken broth)

2 tablespoons olive oil

1 tablespoon lime juice

Fresh cilantro for garnish

Avocado, sliced (for topping)

Instructions
 

Soak the Beans (if using dry): If using dry black beans, soak them overnight in water. Drain and rinse before cooking.

    Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, green bell pepper, red bell pepper, carrots, and celery. Cook for about 5-7 minutes or until the vegetables are softened and the onion is translucent.

      Add Spices: Stir in the chipotle in adobo sauce, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for another 2 minutes, allowing the spices to become fragrant.

        Combine Ingredients: If using dry beans, add the soaked black beans to the pot, along with the diced tomatoes (with their juices) and vegetable broth. If using canned beans, add them along with the tomatoes and broth. Stir well to combine.

          Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45-60 minutes, stirring occasionally, until the beans are tender and the chili is thickened. If the chili becomes too thick, you can add a little more broth or water.

            Finish the Flavor: Once the chili is cooked, stir in the lime juice for a fresh finish. Adjust seasoning to taste.

              Serve: Ladle the chili into bowls and top with fresh cilantro and sliced avocado. Optionally, serve with cornbread or tortilla chips for added crunch.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 6-8