Black Bean Chili
Black Bean Chili is a Tex-Mex classic for good reason — (8 dl) dried black beans does most of the work, and the method is rewarding enough for a weeknight. It sits firmly in the Tex-Mex tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 4h
- Total 4h
- Serves 12
- Level Medium
Ingredients
- 30 ½ cup (8 dL) dried black beans
- 2 tbsp (30 mL) corn oil or other vegetable oil
- 1 medium Chopped Onion, diced
- 2 clove Garlic, minced
- 1 Chipotle chile
- ¼ Ancho chile
- 1 tbsp (15 mL) cumin
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) dried oregano
- ¾ tbsp (11 mL) sea salt
- ?
- 2 tbsp 2 tablespoons (30 mL) wine vinegar (red or white), 30 mL) wine vinegar (red or white
- 10 ½ cup (350 mL) diced tomatoes
- 10 ½ cup (350 mL) tomato puree
- 4 cup (1 l) water
- Sour cream for garnish
Method
- Place beans in a large pot, add with enough water to cover by 2 inches (2.5 cm), and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil, reduce heat, and simmer for 2 hours.
- Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and sauté until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes.
- Add tomatoes, tomato puree, and the water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour.
- Serve with or without sour cream.
Tips for the best Black Bean Chili
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Keep the simmer gentle. A hard boil toughens (8 dl) dried black beans and drives off the liquid too fast.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Tex-Mex base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
How many people does this Black Bean Chili recipe serve?
As written it serves 12. The quantities scale up or down in a straight line, so double everything for 12×2.
Is Black Bean Chili vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for (8 dl) dried black beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Black Bean Chili ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Black Bean Chili recipe hard to make?
It is rated hard: 16 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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