This is one of the first recipes I created when I went vegan. I love chilli, but a lot of the chilli recipes I saw were really just vegetable stews with a smattering of chile powder. Not cool! I want something hearty when I have chilli and I want something that actually features chiles. I also want something fast for when I’m in a rush, thus 15 Minute Black Bean Chilli.
1 yellow onion, diced
2 cloves of garlic, mince
1/4 cup of chile powder
1 tsp. of ground cumin
1 tsp. of dried Mexican oregano (use dried marjoram if you can’t find Mexican oregano)
1 can of black beans, with liquid
8 oz. can of crushed fire roasted tomatoes
1/3 tsp. of salt
Dice the onion and mince the garlic. Over a medium high heat, sauté the onion in a dry pan until it heavily caramelizes (this should take about 6-8 minutes). Turn the heat down to medium. Add the garlic and sauté 2 more minutes.
“Onions and garlic have very different cook times and garlic turns bitter when it is overcooked, so when you are operating at a medium-high heat or higher, don’t add garlic until your onions are done.”
Add the chile powder, cumin, and dried oregano to the pan and quickly stir 1 more minute. Add the black beans, fire roasted tomatoes, and salt and simmer for 3-5 minutes.
“Chile powder tastes best when it has a moment to toast, but it is very volatile, which means heat changes it quickly and in the case of chile powder, it changes it to bad if it toasts too long. I find one minute is usually ideal and you will need to slowly stir it so the chile powder at the bottom of the pan doesn’t burn. If you like spicy, try ancho powder mixed with a tsp. of chipotle powder for your custom chile powder mix!”
Making It Simple
Once the onion caramelizes, throw everything into the pan all at once and simmer it for about 5 minutes. Cheater.
Total Calories 339
Fat Calories 27
Fat 3 g
Carbohydrates 60 g
Fiber 22 g
Sugar 12 g
Protein 18 g
Sodium 835 mg
Wok or Pan