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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I absolutely love this, Ali!! I love black beans…we need to make this soon!
Ha, my cupboards are not dissimilar (and I so hear you on that squashing two kitchens into one thing…). What a perfect and delicious way to use up the leftovers!
This looks fabulous, Ali! I love black beans. Going to give this a try!
Looks perfect, I have a chili recipe which takes a bottle of beer and I love it!
7 cans of black beans?! That is quite the find! And what a perfect way to use them up int his chili!
My cupboards often surprise me with what I find in them. It is amazing to me all the things I am always forgetting I already purchased. Of course you always need 10 bags of chocolate chips at one time, right? This chili does look great. With all the cold weather, I am on the lookout for more soups and chilis to try.
Wow! SO gorgeous!!
this popped up on pinterest right when I was deciding what to make for dinner… and let me just say: it smells delicious !!
This sounds like the perfect use for a surplus of black beans!
Well I just happen to be eating chili as a sit here reading you post! I think I need some limes…