Smoky Chipotle Black Bean Chili

When it comes to hearty, soul-satisfying meals, few dishes can rival the comfort and warmth that a well-prepared chili offers. Among the vast array of chili recipes, Smoky Chipotle Black Bean Chili stands out as a unique and flavorful option that delights the senses. This dish marries the rich, earthy flavors of black beans with the bold, smoky heat of chipotle peppers, creating a flavorful experience that is both nourishing and deeply satisfying.

Discover the comforting warmth of Smoky Chipotle Black Bean Chili, a delicious twist on a classic dish. This recipe combines creamy black beans with the bold, smoky flavor of chipotle peppers, creating a hearty meal perfect for gatherings or cozy nights in. Learn how to sauté aromatics, choose the right spices, and elevate your chili with simple additions. Whether serving it warm with crusty bread or as a flavorful topping, this chili is sure to satisfy your cravings.

Print Recipe Pin Recipe

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 medium carrots, diced

2 celery stalks, diced

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon dried oregano

1-2 teaspoons chipotle pepper in adobo sauce (to taste), minced

1 can (14 oz) fire-roasted diced tomatoes

2 cans (15 oz each) black beans, drained and rinsed

4 cups vegetable broth (or water)

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 cup corn kernels (fresh, frozen, or canned)

Juice of 1 lime

Fresh cilantro, for garnish

Avocado, diced (optional, for serving)

Sour cream or yogurt (optional, for serving)

Instructions

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Add Remaining Vegetables: Stir in the diced red bell pepper, carrots, and celery. Cook for another 5-7 minutes until the vegetables are tender.

Spices: Sprinkle in the ground cumin, smoked paprika, and dried oregano. Stir well to coat the vegetables, cooking for about 1 minute until the spices are aromatic.

Incorporate Chipotle: Add the minced chipotle pepper in adobo sauce, adjusting the amount to your desired spice level. Stir to combine.

Tomatoes and Beans: Pour in the fire-roasted diced tomatoes along with their juices, and stir in the black beans. Mix well to combine all ingredients.

Add Broth: Pour in the vegetable broth (or water) and stir to incorporate everything. Season with salt and black pepper. Bring the chili to a simmer.

Simmer: Lower the heat and let the chili simmer uncovered for about 30-40 minutes, stirring occasionally. If it thickens too much, add a bit more broth or water to reach your desired consistency.

Final Touches: In the last 10 minutes of cooking, stir in the corn kernels. Squeeze in the lime juice to add brightness and flavor. Taste and adjust salt and pepper if needed.

Serve: Ladle the chili into bowls and garnish with fresh cilantro, diced avocado, and a dollop of sour cream or yogurt if desired.

Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 6 servings