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 have made this Smoky Blackbean chili at least 5 times. I’ve added ground turkey and left it out I have used more chipotle to make it extra spicy. Love this recipe ❤️❤️❤️❤️❤️
I would try it someday. Thank you!
How many time to cooking smoky black bean chili? I look like delicious!
Hi Yara! The total cook time is about 20 minutes. We hope you enjoy!
Super yummy. I love white onion and green chiles. Great recipe.Thank you!
We’re so glad you enjoyed it, Maria! :)
Awesome!! it look so yummy, Really interesting. I wanna try it. Thank for sharing!!!
Thanks, Jen — we hope you enjoy it!
I’m so hungry, :)))
Made this today for a chili cook off at work. It came in last. :|
If I were to make it again (unlikely, honestly), I’d use more beans and fewer tomatoes, and add more chipotle. It was very watery, to boot.
We’re sorry you didn’t care for this one Melanie, we hope you can find another recipe you like better. Thanks for your feedback!
The flavor and quickness of this recipe is excellent! I like that it can be vegetarian/vegan or you can add meat as well if desired. However, I did fine that mine was a little runny, and I think it needs twice the amount of beans than listed. That could be easily remedied though. Thanks for the great flavor combo!
I have been coveting this recipe since I came across it last week! The black beans are in the slow cooker and I write this and hubs is on his way home with a bottle of beer ;) I love the idea of topping it with salsa… never thought of that! This is great because I love spicy but hubs can’t handle it, so I make and can two different versions. Now I can have my heat! And, you kept the recipe very “doable”. Thanks so much for this!
Tried this last night with one can of black beans and one of kidney beans, one can of tomatoes and vegetable broth and it was delicious! It was just enough to serve two with a little extra.