1-Pot Chipotle Black Bean Chili

Name: 1-Pot Chipotle Black Bean Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican, Latin American
Ingredients: 1 Tbsp avocado or olive oil (if oil-free, sub twice the amount of water); 1 medium onion, diced (any color // 1 onion yields ~2 cups or 250 g); 1 large red or orange bell pepper, diced (1 bell pepper yields ~1 ¼ cups or 165 g); 3 large cloves garlic, minced; 1/2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp sea salt (plus more to taste); 1/2 cup vegetable broth (or store-bought // or sub water); 1 (14.5-oz.) can fire-roasted diced tomatoes; 2 chipotle peppers in adobo sauce, minced; 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo // plus more to taste); 4 (15 oz.) cans black bean, drained (or sub ~6 cups homemade beans); Cashew cream (or Creamy Jalapeño Cashew Sauce); Tortilla chips, slightly crushed (or tortilla strips*); Avocado; Cilantro

6 steps

Prep:5minCook:25min

Updated at: Thu, 17 Aug 2023 01:43:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories299.3 kcal (15%)

Total Fat6.9 g (10%)

Carbs39.1 g (15%)

Sugars5 g (6%)

Protein14.8 g (30%)

Sodium1271 mg (64%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspavocado oil

or olive, if oil-free, sub twice the amount of water

250gonion

medium, diced, any color /, 1 onion yields ~2 cups

165gred bell pepper

large, or orange, diced, 1 bell pepper yields ~1 1/4 cups

3cloves garlic

large, minced

½ tspsmoked paprika

1 tspground cumin

1 tspsea salt

plus more to taste

½ cupvegetable broth

or store-bought or sub water

1 x 14.5 ozcan fire-roasted diced tomatoes

2chipotle peppers in adobo sauce

minced

2 Tbspadobo sauce

from a can of chipotle peppers in adobo, plus more to taste

4 x 15 ozblack bean

cans, drained, or sub ~6 cups homemade beans

Optional - For Serving

Cashew cream

or Creamy Jalapeño Cashew Sauce

Tortilla chips

slightly crushed, or tortilla strips

avocado

cilantro

Instructions

Step 1

Heat a large pot or Dutch oven over medium heat. Once hot, add the oil, onion, and bell pepper and cook, stirring occasionally, until softened, about 4-5 minutes.

Step 2

Add the garlic, smoked paprika, cumin, and salt, and cook for 1 minute, until fragrant.

Step 3

Add the broth (or water), tomatoes, chipotle peppers, adobo sauce, and drained black beans and stir well. Bring to a gentle boil, then reduce heat slightly and allow to cook uncovered at a gentle boil for 20-25 minutes, stirring occasionally, until thickened.

Step 4

Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.

Step 5

Serve warm topped with cashew cream (or jalapeño cashew sauce), tortilla chips or strips (see notes), diced avocado, and/or cilantro (all optional). It's also amazing in our Smoky Black Bean & Quinoa Chili Bowl.

Step 6

Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the freezer for up to 1 month.

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