Smoky Black Bean Chili
A thick, slow-cooked chili built on black beans, tomato, and smoked paprika with customizable protein and vegetable components. Spoon into bowls or onto tortillas, topped with contrasting garnishes for texture and brightness.
Ingredients
Method
Dice the onion and celery into roughly 1/4-inch pieces. Mince the garlic. If using ground meat, have it ready to brown.
If using ground beef (or alternative protein), heat 1 tbsp olive oil in a large pot over medium-high heat. Brown the meat, breaking it apart with a spoon, about 5–7 minutes. Drain excess fat if needed. Transfer to a plate.
Add remaining 1 tbsp olive oil to the pot (or skip this step if you just browned meat in it). Sauté the diced onion and celery over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned tomatoes with their juice, drained black beans, vegetable broth, smoked paprika, cumin, oregano, and molasses. Stir well.
If you browned meat, return it to the pot. Bring the chili to a gentle simmer, then reduce heat to low. Simmer uncovered for 35–40 minutes, stirring occasionally, until flavors meld and the chili thickens slightly. Season with salt to taste.
Ladle chili into bowls. Top with sliced green onion and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →