This smoky black bean chili recipe is fast, simple, inexpensive, healthy and good! Smoky chipotles and beer give it an extra delicious kick.
Yield: |
6 servings |
Active Time: |
30 minutes |
Start to Finish: |
1 hour |
For this recipe you’ll need:
- 2 tablespoons grapeseed oil
- 1 onion, medium dice
- 1 red pepper, medium dice
- 3 cloves garlic, rough chopped
- 2 tablespoons chili powder blend
- 1 teaspoon ground chipotle pepper powder
- 2 teaspoons ground cumin
- 1 cup dark beer
- One 28-ounce can whole tomatoes, crushed with their juice
- 1 to 2 canned chipotle peppers, rough chopped
- 1/2 cup your favorite barbecue sauce
- Two 15-ounce cans black beans, drained and rinsed
- Water as needed
- 1 cup frozen corn, defrosted
- Salt and pepper to taste
Garnish options:
- Sour cream
- Grated cheddar cheese
- Tortilla chips
- Sliced or diced avocado
- Hot sauce
Directions:
-
Heat a deep, heavy pot over medium heat and add the grapeseed oil.
-
Sauté the onions and pepper until lightly caramelized, 4 to 5 minutes. Add the garlic, chili powder, chipotle powder and cumin and cook until aromatic, about 1 minute.
-
Deglaze the pan with the beer and scrape up any bits of fond from the bottom of the pan. Stir in the tomatoes, chipotle peppers, barbeque sauce and beans.
-
Simmer the chili to blend the flavors, about 30 minutes. If the chili is too thick, add a splash of water.
-
Stir in the corn kernels, and season with salt and pepper to taste.
-
Ladle into bowls, and top with the garnishes of your choice.
