Black Bean Chili Recipe
I came up with this black bean chili recipe on the fly this week and it turned out with such an amazing flavor!
At the start of a new season, I like to go through the entire pantry and see what things are lurking in there that I’ve forgotten about. I combine them together with a few other ingredients and voila, the pantry items get used up!
This time, I found a couple of cans of corn, black beans, chopped tomatoes, and Rotel tomatoes with green chilies. I already had plenty of spices on hand and knew I could make a great soup with just a few added veggies from the store. It turned out great so I wanted to share it with all of you.
The best part is that you can sneak in the veggies and your kiddos will never know it’s in there! If you don’t want spicy you could leave out the jalapeno and the green chilies, but I think they add SO much flavor!
BLACK BEAN CHILI RECIPE
Black Bean Chili Recipe
Ingredients
FRESH INGREDIENTS
- 1 jalapeno, seeded and finely chopped
- 1 onion, chopped
- 2 red bell peppers, chopped
CANNED ITEMS
- 1 can whole kernel corn, drained
- 1 can rotel tomatoes, with green chilies
- 1 can diced tomatoes
- 2 cans black beans, drained
- 1½ cup chicken broth
- 2 TBSP olive oil
SPICES
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cumin
- 1 TBSP chili powder
OPTIONAL ITEMS
- 1 bag blue corn chips OPTIONAL
- 4 ounces shredded cheddar cheese OPTIONAL
- 8 ounces sour cream OPTIONAL
- 2 cups rice, cooked OPTIONAL
Instructions
- Heat olive oil in a large saucepan and sautee onion, jalapeno, and bell peppers until soft.
- Add all other ingredients to the pan and simmer for 5-10 minutes.
- Serve with soup toppings of your choice. I prefer blue corn chips, shredded cheddar cheese, and a dollop of sour cream. This would also be really nice over rice.
- OPTIONAL: For picky eaters, you can puree the sauteed veggies with the can of diced tomatoes before adding back to the soup.
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