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Awesome Spicy Black Bean Chili

What you need: 

2 teaspoon olive or vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
1-2 jalapeno peppers, seeded and chopped
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon cayenne pepper (optional)
(1) 14 oz. can diced tomatoes
(2) 16 oz. cans black beans, rinsed and drained (OR 1 can black beans & one can kidney beans)
1 cup corn
1/3 cup fresh cilantro, chopped (optional)

What you do: 

Add chopped onion, bell pepper, jalapeno, garlic and oil to large skillet. Cook over medium heat until vegies are soft (about 5 mins). Add spices, tomatoes (undrained)and beans and simmer for 15 mins. Stir in corn, cook 2 mins. Add cilantro and serve.
-You can add water for a soupier consistency.
-Use only one jalapeno and omit the cayenne if you don't like spicy.
-This recipe is great for big groups, and the recipe can be stretched by serving the chili over elbow macaroni. Enjoy!

Preparation Time: 
30 mins
Cooking Time: 
Servings: 
5-6
Recipe Category: 

SO HOW'D IT GO?

I LOVED this chili. I actually made it a few months ago, had some leftover and popped it in the freezer.

I pulled it out the other week thinking it was spaghetti sauce but to my surprise it was this wonderful chili.

I just wanted to add that not only is it delicious but it freezes well--- it was perfect for a chilly (pun! haha) fall evening when I needed a quick dinner.

Everyone who likes spicey stuff should try making this- it's also a good starting point to go in your own direction. I don't think I had all the same ingredients but I made it work with random beans and veggies.

So delicious.

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yumm my favorite chili now!  I saw hominy was near the beans at my store, so instead of corn i put some white hominy in it and it was verrrrrrrrry  good! 

Thanks for the recipe =)

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WOW, I made this last night and you guys and gals are right!
It's fantastic.  I didn't change a thing, was a little skeptical
about adding the corn, but it was really really great.
Now I have to go tell everyone.

Muchos gracias!!

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Made it tonight and liked it.  I posted a review in my blog...

http://www.veggieboards.com/boards/blog.php?b=146

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I recently remade this recipe for my family as part of World Vegan Day.

I recommend including two sweet potatoes (chopped), an extra can of tomatoes and some vegan mince. Very tasty results.

One of my favourite chili recipes!

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I loved this. I used a can of fire roasted tomatoes and two chipotle peppers in adobo. It was a great way to get in my beans, because normally I don't care for them very much. The boyfriend enjoyed it as well, but I think to him, nothing could stand up to his grandmother's chili (it's the story of my cooking life)! I, however, love a hearty bowl of chili without the gross meat! And there's some left over for about two more meals - hooray!

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I have some chipotles in adobo chilling out in the freezer - do we think this would be a good replacement for the jalapenos, 1 for 1? I'm thinking YES (love the smokiness) :) but was wondering if anybody else has tried this sub or thinks it would be yummy, too.

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Wow, this was really really great. I didnt put the jalepenos or the cayenne, and it was still spicy, and delicious. I realized, though, in the process of making it, that I didnt have 2 cans of black beans, or kidney beans, so i just substituted northwestern white beans, or something like that, and it still exceeded my expectations. MMMMMMmmmm tasty!

hahahah

BUT GREAT RECIPE!!!!

;D ;D ;D

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Last night, it took forever to get home courtesy of the weather. I was so happy to find that this recipe came together so quickly and tastily! It was just a touch too spicy for my daughter (she could roll with the beans, though. Not bad for a one year old), but other than that - awesome!

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Quick, easy & tasty.  It was a little too thick for me so next time I'll add some tomato sauce.  I also like my chili with more heat so I'll add more spices or another jalepeno.  Overall it was really good especially with a dolop of Tofutti sour cream on top.

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