Chipotle Black Bean Chili by @minimalistbaker

30 min
Easy

1 serving

🧅

1 medium

Onion

🫑

1 medium

Red Bell Pepper

🧄

4 cloves

Garlic

🍲

480 ml

Vegetable Broth

🍅

790 g

Fire Roasted Tomatoes

🌶️

30 g

Chipotles In Adobo

🫘

1.3 kg

Black Beans

🌶️

Spices

Preparation Steps

  1. Step 1/9

    Dice the yellow onion and red bell pepper. Mince the garlic and chipotle peppers in adobo sauce.

    yellow onion
    red bell pepper
    garlic
    chipotle peppers in adobo sauce
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat the olive oil in a large pot over medium heat. Add the yellow onion and red bell pepper.

    olive oil
    yellow onion
    red bell pepper
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/9

    Sauté the vegetables for 5 minutes until softened. Stir occasionally with the wooden spoon.

    yellow onion
    red bell pepper
    🥄wooden spoon

  4. Step 4/9

    Add the minced garlic, chili powder, ground cumin, and smoked paprika. Stir for 1 minute until fragrant.

    garlic
    chili powder
    ground cumin
    smoked paprika
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/9

    Pour in the fire-roasted diced tomatoes and vegetable broth. Add the minced chipotle peppers in adobo sauce.

    fire-roasted diced tomatoes
    vegetable broth
    chipotle peppers in adobo sauce
    🥄wooden spoon
    🥫can opener
    🥛measuring cup

  6. Step 6/9

    Drain and rinse the black beans. Add the black beans, sea salt, and black pepper to the pot.

    black beans
    sea salt
    black pepper
    🥫can opener
    🥄measuring spoons

  7. Step 7/9

    Bring the chili to a simmer over medium-high heat. Reduce the heat to low once simmering.

    🥄wooden spoon

  8. Step 8/9

    Simmer uncovered for 12 minutes until thickened. Stir occasionally to prevent sticking.

    🥄wooden spoon

  9. Step 9/9

    Taste the chili and adjust sea salt or chipotle peppers in adobo sauce if desired. Serve hot.

    sea salt
    chipotle peppers in adobo sauce
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Broths and Stocks, Legumes

Ingredients

Onion, Red bell pepper, Garlic, Vegetable broth, Fire roasted tomatoes, Chipotles in adobo, Black beans, Spices

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, High-Fiber, Plant-Based, Low-Fat

Calories

310 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 53g, Dietary Fiber: 21g, Total Fat: 6g, Saturated Fat: 1g, Sugars: 7g

Nutritional Information

Minerals

Iron: 5mg, Potassium: 900mg, Magnesium: 100mg, Calcium: 100mg, Sodium: 760mg

Vitamins

Vitamin A: 130mcg RAE, Vitamin C: 60mg, Vitamin K: 10mcg, Folate: 180mcg DFE

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, can opener, measuring spoons, measuring cup

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Soup, Stew

Occasions

Weeknight Dinner, Family Dinner, Meal Prep, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American, Tex-Mex, Mexican-Inspired

Geographic

United States, North America

Various

Aspect

Texture

Thick, Hearty, Tender, Saucy

Flavors

Smoky, Spicy, Savory, Earthy, Tangy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Cool before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 3 months (Store in freezer-safe airtight portions,Leave space for expansion,Thaw in the refrigerator before reheating)