Vegetarian black bean chipotle chiliVegetarian black bean chipotle chili

We made this recipe during the CoMoSnowpocalypse, and I didn’t expect it to be anything special. So much so that we only took one photo of it. Fail.

This is quite possibly the best chili I have ever had. I am somewhat partial to vegetarian chilis, and this one blows me away with its bold chipotle flavour.

Vegetarian Black Bean Chipotle Chili Recipe
Adapted from All-Bean Chili from Vegetarian Cooking for Everyone

  • 2 cups black beans, cooked ahead or canned, rinsed
  • 5 t cumin
  • 2 t oregano
  • 3 onions, finely diced
  • 3 T oil
  • 4 garlic cloves, coarsely chopped
  • Salt
  • 4 t paprika
  • 2 t chili powder
  • 1 t cayenne
  • 2 large cans diced tomatoes (56 oz)
  • 2-3 diced chipotle chiles
  • 1/4 c chopped cilantro
  • Dash of sherry

Regarding the beans, I am beginning to delve into cooking with dry beans instead of using canned because of the BPA used in the lining of cans. Instead of soaking them, I boiled them hard for 1.5-2 hours.

Regarding the chipotle, this is where so much of the flavour comes from, but beware. I used three chipotle chiles, and the heat was really too much for me. Next time I’d use only two. If you like melting your face off, use three or more.

  1. Toast the cumin in a dry skillet over medium heat. When it turns fragrant, add the oregano, shaking the pan so the herbs don’t burn, for about 5 seconds. Turn them onto a plate to cool.
  2. Sauté the onions in the oil in a skillet over medium heat for 7-8 minutes. Add the garlic, 1 1/2 t salt, the cumin mixture, paprika, chili powder and cayenne. Lower the heat and cook until the onions are soft, another 5 minutes.
  3. Add the tomatoes and juice, the chipotle purée, cilantro and the beans. Simmer for 15 minutes.
  4. Taste and season with more chipotle and salt, if needed. Just before serving, add a dash of sherry to the flavours.
  5. Ladle the chili into bowls and garnish with a spoonful of sour cream.

3 Responses to “Vegetarian black bean chipotle chili”

  1. Jessica
    14 February 2011 at 9:21 am #

    I agree with you on the vegetarian chilis, I’ve enjoyed them so much more than any meat chili I’ve ever had.

  2. What Pigs Don't Know
    16 February 2011 at 3:36 pm #

    I can’t believe with all of the cooking I do that I’ve never even heard of toasting herbs before. Great idea and I’m definitely going to give it a try. -Carrie

  3. CoMo Homestead
    16 February 2011 at 4:04 pm #

    It’s fairly new for me, too! I’m not entirely sure what the difference is supposed to be (I would assume better flavour), but I just follow the directions. :)