Vegetable Black Bean Chili

This Vegetable Black Bean Chili is a comforting, plant-based powerhouse that delivers rich, earthy flavors without the meat. By simmering dried black beans with aromatic onions, roasted garlic, and smoky pasilla chilies, you create a complex broth that thickens beautifully over time. The addition of sweet corn provides a delightful pop of texture and sweetness, balancing the deep, savory notes of the beans. It is an ideal dish for weeknight dinners, meal prep, or feeding a crowd, and freezes exceptionally well.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 350

Dietary: Vegan

Description

This Vegetable Black Bean Chili is a comforting, plant-based powerhouse that delivers rich, earthy flavors without the meat. By simmering dried black beans with aromatic onions, roasted garlic, and smoky pasilla chilies, you create a complex broth that thickens beautifully over time. The addition of sweet corn provides a delightful pop of texture and sweetness, balancing the deep, savory notes of the beans. It is an ideal dish for weeknight dinners, meal prep, or feeding a crowd, and freezes exceptionally well.

Directions

1
Rinse the dried black beans and place them in a large pot. Cover with water and soak overnight.
2
Alternatively, for a quick soak, bring the beans and water to a boil, simmer for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.
3
Preheat oven to 400 degrees F (200 degrees C).
4
Coat a whole or partial head of garlic with olive oil, place in an ovenproof skillet, and roast on the lower rack until the skin is brown and garlic is tender, about 30 to 60 minutes. Squeeze the roasted cloves out of their skins once cooled.
5
In a large pot over medium-high heat, warm 1/4 cup olive oil. Add the diced onions and sauté until tender and translucent, about 3-5 minutes.
6
Stir in the dried chili powder and cook for 1 minute to toast the spices.
7
Add the soaked and drained beans to the pot. Add the dried pasilla chilies (stemmed and seeded if desired, or whole for mild flavor).
8
Fill the pot with cold water until the beans are covered by about 1 inch of water.
9
Add 1 tablespoon of salt and black pepper to taste. Bring the mixture to a boil.
10
Reduce heat to medium-low to maintain a gentle simmer. Cover partially and cook until the beans are tender, about 1 1/2 to 2 hours. Stir occasionally.
11
Remove the whole pasilla chilies from the pot and discard.
12
Stir in the roasted garlic cloves and fresh lime juice.
13
Taste and adjust salt and pepper as needed.
14
Add the fresh corn to the pot and simmer uncovered for about 3 minutes until the corn is heated through.
15
Ladle the hot chili into warm bowls.
16
Top with sour cream, grated sharp cheddar, and snipped scallion greens if desired. Serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 10mg4%
Sodium 1200mg50%
Total Carbohydrate 55g19%
Dietary Fiber 15g60%
Sugars 4g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/vegetable-black-bean-chili/