1-Pot Chipotle Black Bean Chili
Smoky chipotle black bean chili made in 1 pot! The ultimate cold weather plant-based meal that’s warming, satisfying, and ready in just 30 minutes!
Servings 6 (~1 ¼ cup servings)
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 beans, drained (or sub ~6 cups homemade beans)
FOR SERVING optional
- Cashew cream (or Creamy Jalapeño Cashew Sauce)
- Tortilla chips, slightly crushed (or tortilla strips*)
- Avocado
- Cilantro
Instructions
- 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.
- Add the garlic, smoked paprika, cumin, and salt, and cook for 1 minute, until fragrant.
- 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.
- Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.
- 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.
- Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the freezer for up to 1 month.
Video
Notes
*To make tortilla strips, use this method but leave out the spices and nutritional yeast.
*For a creamier texture, you can purée the soup partially with an immersion blender, or transfer half of the soup to a blender and purée until smooth.
*Loosely adapted from our Easy 1-Pot Black Bean Soup and Smoky BBQ Bean Tacos.
*For a creamier texture, you can purée the soup partially with an immersion blender, or transfer half of the soup to a blender and purée until smooth.
*Loosely adapted from our Easy 1-Pot Black Bean Soup and Smoky BBQ Bean Tacos.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 315 Carbohydrates: 55 g Protein: 16.2 g Fat: 3.9 g Saturated Fat: 0.5 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 523 mg Potassium: 973 mg Fiber: 20.4 g Sugar: 5.7 g Vitamin A: 136 IU Vitamin C: 40.8 mg Calcium: 162 mg Iron: 5 mg