Stay Warm with Spicy Black Bean Chili
by Jenna Weber on Oct 6, 2011
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It's that time of year again! It's time for soups, stews and chilies to keep warm and cozy as the temperature starts to dip. I love making big batches of chili and freezing it in individual sized Tupperware containers so I can have a warm meal quickly when I'm low on time. And this black bean chili is one of my favorites!
Using dry black beans makes all the difference in this spicy vegetarian chili, and the best part is that there's no long soaking time needed. Literally, just throw everything in the pot and let it cook the day away and you'll have a comforting bowl of chili for dinner.
Personally, I love the spice so I load up on the chili powder and peppers in this recipe. If you prefer a milder chili, add a little less to suit your tastebuds. Remember, this recipe is coming from a girl that's been known to carry hot sauce around in her purse.
Spicy Black Bean Chili
Recipe by Jenna Weber
- Servings
- 4 servings
Ingredients
- 8 oz dried black beans
- 2 14.5 oz cans diced fire roasted tomatoes with green chilies
- 6 cups vegetable stock
- 4 cloves garlic, minced
- 1 large yellow onion, minced
- 1.5 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 2 chipotle peppers in adobo sauce, roughly chopped
