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–+ servings
Chipotle Black Bean

Savory Chipotle Black Bean Chili You’ll Crave on Cold Nights

This Chipotle Black Bean Chili is a hearty, vegan, and gluten-free meal that's perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Red Onion Provides aromatic base and flavor depth; substitute with yellow onion for a milder taste.
  • 4 cloves Garlic Essential for aromatic depth; fresh garlic is recommended, but powdered garlic works in a pinch.
  • 2 tablespoons Olive Oil Used for frying and enhancing flavors; coconut oil can add a unique twist.
For the Chili
  • 2 medium Sweet Potatoes Acts as a hearty base; you can opt for regular potatoes if needed.
  • 2 cans Queen Black Beans (jarred) Main protein providing texture; any canned black beans can be used as a substitute, though flavor may vary.
  • 1 can Chopped Tomatoes (canned) Saves time and enriches flavor; fresh tomatoes can be used if preferred.
  • 2 cups Vegetable or Beef Stock Adds depth of flavor and liquid; water can be a last-minute substitute.
For the Spice Mix
  • 1 cup Tomato Puree Enriches the chili base with a robust tomato flavor; canned crushed tomatoes can also work.
  • 1 tablespoon Smoked Paprika Adds a smoky quality; regular paprika can substitute but will change the taste slightly.
  • 1 tablespoon Ground Cumin Key for earthy flavor; coriander can replace it if necessary, albeit with a different flavor profile.
  • 1 tablespoon Chipotle Chilli Paste Provides smokiness and heat; substitute with cayenne pepper for a different heat level or omit for a milder option.
For the Toppings
  • 1 cup Greek Yogurt or Vegan Alternative Adds creaminess and tang; sour cream is a great substitute.
  • 1/2 cup Fresh Coriander Brightens the dish as a garnish; parsley can work as an alternative.
  • 1 medium Avocado (optional) Enhances creaminess and healthy fats; feel free to omit if you're looking for a lighter option.
  • 2 medium Limes For zest and acidity; lemon juice can be a good alternative if limes are unavailable.

Equipment

  • Heavy-bottomed pan
  • Medium Bowl

Method
 

Step‑by‑Step Instructions
  1. Begin by slicing a red onion and placing it in a medium bowl. Drizzle with fresh lime juice, add lime zest, a touch of honey, and a pinch of salt. Stir gently to combine, allowing the onions to soak for at least 15 minutes.
  2. In a heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add 4 minced garlic cloves and sauté for about 1-2 minutes until fragrant and golden, but be careful not to burn them.
  3. Add 1 cup of tomato puree, 1 tablespoon of smoked paprika, 1 tablespoon of ground cumin, and 1 tablespoon of chipotle chili paste to the pan with the sautéed garlic. Stir well and cook for another 2 minutes.
  4. Toss in 2 medium diced sweet potatoes and mix them into the spice mixture. Sauté for about 3-4 minutes until the sweet potatoes begin to soften slightly.
  5. Pour in 1 can of chopped tomatoes and 2 cups of vegetable or beef stock, stirring to combine. Bring the mixture to a gentle simmer, cover, and let it cook for 20-22 minutes.
  6. After the sweet potatoes are tender, stir in 2 cans of queen black beans, draining and rinsing them first. Let the chili simmer for an additional 4-5 minutes.
  7. Spoon generous portions of your hearty Chipotle Black Bean Chili into bowls. Top each serving with a dollop of Greek yogurt, a few slices of pickled onions, and a sprinkling of fresh coriander.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 100IUVitamin C: 30mgCalcium: 6mgIron: 20mg

Notes

Store leftover chili in an airtight container for up to 4 days, or freeze for up to 3 months.

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