Smoky Vegetarian Black Bean Chili
(A rich, protein-packed chili using pantry staples)
Chili is traditionally a long, slow-simmered project, but by using canned black beans, a beginner can achieve incredible depth of flavor in under forty minutes. It’s naturally thick, deeply savory, and entirely gluten-free.
Equipment Needed:
• Large heavy-bottom pot or Dutch oven
• Wooden spoon
• Can opener
• Colander
Ingredients:
• Canned black beans: 2 cans (15 ounces each), drained and rinsed thoroughly
• Olive oil: 1 tablespoon
• Yellow onion: 1 large, diced
• Bell pepper: 1 medium (any color), chopped
• Garlic: 2 cloves, minced
• Chili powder: 1 tablespoon
• Ground cumin: 1 teaspoon
• Smoked paprika: 1/2 teaspoon
• Canned crushed tomatoes: 1 can (28 ounces)
• Vegetable broth: 1 cup
• Salt and Black Pepper: To taste
Step-by-Step Instructions:
• Soften the Base: Heat the olive oil in your pot over medium heat. Add the diced onion and bell pepper, cooking for 5 to 6 minutes until soft and fragrant.
• Toast the Spices: Add the minced garlic, chili powder, cumin, and smoked paprika. Stir constantly for 1 minute. Toasting the spices directly in the warm oil wakes up their flavor compounds before you add liquid.
• Combine Ingredients: Pour in the crushed tomatoes, vegetable broth, and the rinsed black beans. Stir thoroughly to combine.
• Simmer: Bring the mixture to a gentle boil, then lower the heat to medium-low. Let it simmer uncovered for 20 to 25 minutes, stirring occasionally so the bottom doesn’t stick, until the chili has thickened to your liking.
• Season and Style: Taste for salt and pepper. Ladle into bowls and encourage your readers to top it with gluten-free options like sour cream, shredded cheddar cheese, or fresh cilantro.
