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Black Bean, Yellow Pepper, And Cumin Chili


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  • 6 tablespoons olive oil
  • 1 onion - (12 oz) coarsely chopped
  • 1 large yellow bell pepper chopped
  • 1 1/2 tablespoons cumin seeds
  • 4 teaspoons minced canned chipotle chilies
  • 3 cans black beans - (15 oz ea) well drained
  • 2 cans diced tomatoes with roasted garlic - (14 1/2 oz ea)
  • 2 cups vegetable broth


Servings 6


Step 1

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds.

Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes.

Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)

This recipe yields 6 servings.

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