Best Black Bean Chili
By Stephanie Ganz
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Prep Time:
15m -
Cook Time:
45m -
Total Time:
60m -
Quantity:
4 servings
This black bean chili is the perfect, simple, affordable, protein-packed weeknight dinner. I use a jar of Mateo’s Medium Salsa, which delivers all the chili flavors I need with just one ingredient. Serve with corn chips and lots of toppings!
Ingredients
2 Tablespoons Olive Oil
1 Yellow Onion Diced
4 Cloves Garlic, Minced
1 Tablespoon Smoked Paprika
2 Teaspoons Ground Cumin
1 Teaspoon Chili Powder
4 Cups Black Beans, Cooked
1 Jar Mateo's Medium Salsa (16oz)
1 quart Vegetable Stock
2 teaspoons Red Wine Vinegar
Kosher Salt and Black Pepper, to Taste
Fresh cilantro diced red onion, and sour cream to garnish.
Instructions
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In a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 4 cloves of minced garlic, and cook until fragrant and translucent but not browned – about 4 minutes. Add 1 tablespoon smoked paprika, 2 teaspoons ground cumin, 1 teaspoon chili powder, 4 cups cooked black beans, 1 (16 oz) jar Mateo’s Medium Salsa, and 1 quart vegetable stock to the pot, and bring to a simmer. Continue to simmer for at least 30 minutes or up to an hour, stirring occasionally. Add 2 teaspoons red wine vinegar toward the end of the cooking time, and season with salt and pepper, to taste. Serve with corn chips and lots of toppings. We like cilantro, diced red onion, and sour cream, but choose the toppings that you like best!
