This week I finally spent some long overdue time reorganizing my kitchen cabinets. As much as I love a beautifully organized pantry, the reality of my life is that:
a) I am one of the least naturally organized people I know.
b) I live in a loft and have extremely limited cabinet space.
c) I try to cram two kitchens’ worth of stuff into my little loft.
So needless to say, my cabinets can turn into a bit of a jungle.
However, they can also turn into a bit of a surprise treasure chest when it comes time for cleaning! My unexpected loot this time around was finding seven (yes 7!) cans of black beans in the cabinets. Not quite sure how that happened, but it gave me a great excuse to make a double batch of one of my favorite chilis — a simple Smoky Black Bean Chili.
This is definitely one of my favorite winter soups. It is quick, it can usually be made with simple staples I keep on hand, it is a really inexpensive meal, and it’s fresh and healthy. But more than that, it is SUPER delicious with the extra kick of chipotle and bottle of beer in there. I love topping mine with avocados and cheese and maybe a few crumbled tortilla chips. But you can also easily omit the cheese to make it vegan.
Definitely a yummy way to use up lots of black beans and enjoy some cozy comfort food in the process.
What would you make with a surplus of black beans?
Smoky Black Bean Chili
Ingredients
- 1 Tbsp. olive oil
- 1 medium white onion, diced
- 3 garlic cloves, chopped
- 1 bottle beer (or chicken/vegetable broth)
- 3 (15 oz. each) can black beans, drained and rinsed
- 2 (15 oz.) cans diced tomatoes and green chiles
- 2 chipotle peppers in adobo, chopped
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, salsa
Instructions
- Heat oil in a large saucepan or stockpot over medium-high heat until shimmering. Add onlon and saute for 5 minutes until translucent, stirring occasionally. Add garlic and continue sauteing for 2 minutes until fragrant. Add the beer (or broth), black beans, diced tomatoes and green chiles, chipotle in adobo, cumin, chili powder, oregano, and salt. Stir to combine.
- Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes. Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.
Did you make this?Let me know how it turned out in the comments below!
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Ali, I just did the exact same thing. I bought about 3 dozen glass jars and went through my entire “pantry” (or, big corner cabinet in my tiny kitchen) and discovered that it seems like instead of looking for the sliced almonds, I just buy more. I had 4 bags!
And this chili looks fantastic, I love smoky chilis.
It’s embarrassing how often this happens with me. I buy a massive bag of sugar then open the cabinet to see I already had a massive bag of sugar. It takes me no time at all to go through sugar though, so it’s not a problem aside from the immediate dilemma of where to store the aforementioned massive bags of sugar. I, too, have stuffed way too much kitchen stuff into way too limited cabinet space.
Black beans are a fantastic thing to have too much of though! Chili is a great solution, as are black bean tacos or black bean soup. This looks delicious.
I can’t believe you aren’t organized… at all!
This chili looks so good, Ali!
I could eat chili every single day. YUM!!! Happy Friday!
I may be too wimpy for adobo chipotle pepper. It’s the truth. But this looks so yum!
After looking at the comments, maybe we’re too wimpy for the chipotles! However, I’d look at using 1 chipotle (or even less) and substituting adobo sauce from the can of chipotles. That gives you the smokiness without the burn.
YUM. love the idea of adding adobo chipotle peppers…they make anything better!
oh mama mama MAMA I want to collapse into that.
Ooh I love the sound of this! Black beans always seem to consume my cabinets as well! yum!
My black bean burgers area always my #1 choice with a surplus of black beans but this will be next. Love the smoky-ness!
I never tire of more chili recipes! I love how quick yours are! This one sounds fabulous!! I’ll take chipotles and beer anytime. :)