My extended family got together on New Years Eve and celebrated with some yummy comfort food. We had a fun time visiting and sampling different types of chili: white chicken chili, beef chili and spicy vegetarian chili. Along with the chili, we enjoyed homemade buttermilk cornbread and corn muffins.
My contribution to the party was this very colorful Spicy Vegetarian Black Bean Chili. This chili doesn’t have any meat, but it is very hearty and satisfying. I made a double batch, and I’ve been enjoying it for lunch. It’s been cold this week and the heat (spice and temperature) really helps warm you up.
We made this chili a couple of years ago for Christmas Eve and it was a bit too spicy so I toned down the chipotles in adobe sauce this time. The original recipe suggests using 1 – 3 tablespoons. I barely used 1 tablespoon this time and that seemed to be the ticket to providing great flavor without totally scorching your taste buds. Of course, if you like more heat, you can always increase the amount of chipotles. The original recipe also calls for more kidney beans than black beans, but I wanted a black bean chili so I increased the amount of black beans.
I brought some steamed rice to the party in case the chili was too spicy, but it wasn’t. It tasted really good. My younger cousins even tried it and didn’t complain about the heat at all.
Spicy Black Bean Chili
Serves: 6 to 8 (original recipe)
Adapted from: Whole Foods Spicy Vegetarian Chili
- 2 tablespoons olive or canola oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 medium green bell pepper, cored, seeded and chopped
- 1 medium red bell pepper, cored, seeded and chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped chipotles in adobo sauce
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 (28-ounce) can diced tomatoes, with their liquid
- 2 cans red kidney beans, drained
- 3 cans black beans, drained
Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water.
Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes.
Garnish individual bowls with green onions or sour cream, if desired, but it doesn’t really need anything else.
Per serving: 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein