- Prep-time: / Ready In:
- Makes 12 cups
- Serving size: 3 cups
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This hearty black bean chili is on the table with minimal prep thanks to healthy plant-based convenience ingredients such as canned beans, canned tomatoes, and store-bought mirepoix—a mixture of garlic, onion, and celery. Poblano chili adds heat, paprika adds a smoky depth, and a blend of quick-pickled avocado, radishes, and jalapeño is the chili topper you didn’t know you needed! For extra heft, or to make it go further, serve over whole grain rice, a baked potato, or with a hunk of whole grain bread.
Tips
Like strong flavors? The recipe calls for 1 tablespoon paprika. For a most robust flavor, use 2 teaspoons regular paprika and 1 teaspoon smoked paprika instead.
Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.
Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.
Use gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
For more inspiration, check out these tasty ideas:
Ingredients
- ¼ cup lime juice
- ½ teaspoon pure cane sugar
- 1 teaspoon salt
- 3 small radishes, thinly sliced
- 1 fresh jalapeño chile, thinly sliced (see tip, recipe intro)
- 1 medium avocado, peeled and chopped
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- 1 medium poblano chile or bell pepper (any color), seeded and chopped (see tip, recipe intro)
- 4 cloves garlic, minced
- 1 tablespoon paprika (for more robust flavor, see tip in recipe intro)
- ½ teaspoon ground cumin
- 4 cups low-sodium vegetable broth
- 3 15-oz. cans no-salt-added black beans, undrained
- 1 28-oz. can no-salt-added crushed tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
Instructions
- To make Quick-Pickled Avocado: In a medium bowl combine lime juice, sugar, and ¼ teaspoon of the salt. Stir in radishes and fresh jalapeño chile. Gently stir in avocado. Cover and chill at least 30 minutes or up to 3 hours. Stir before serving.
- In a 4- to 6-quart pot cook mirepoix and poblano pepper over medium 6 to 8 minutes or until vegetables are tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Stir in garlic, paprika, cumin, and remaining ¾ teaspoon of salt; cook and stir 1 minute. Add broth, beans, and tomatoes. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until flavors are blended, stirring occasionally. Stir in cilantro. Top servings with Quick-Pickled Avocado and additional cilantro.
Per serving (3 cups): 454 calories, 74 g carbohydrates, 23 g protein, 8 g total fat, 1 g saturated fat, 0 g cholesterol, 632 mg sodium, 23 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
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