This Smoky Chipotle Black Bean Chili is a wholesome, flavor-packed dish that’s perfect for health-conscious eaters and anyone short on time. With pantry staples like black beans, diced tomatoes, and a fiery kick from chipotle pepper, it comes together in under 30 minutes without sacrificing taste. The rich smoky undertones and hearty texture make it a satisfying meal on its own or paired with a grain for added bulk. It’s low in sodium, high in fiber, and completely plant-based — an ideal option for busy weeknights or meal prep.
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 chipotle pepper in adobo sauce, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup diced tomatoes (no salt added)
- 1/2 cup low-sodium vegetable broth
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften and turn translucent.
- Add the minced garlic and ground cumin to the pan. Stir and cook for 1 minute until fragrant.
- Stir in the minced chipotle pepper and cook for another 30 seconds to release its smoky flavor.
- Add the drained and rinsed black beans to the pan, followed by the diced tomatoes and vegetable broth. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 15–20 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly.
- Taste and adjust seasoning if needed, adding a pinch of salt or an extra splash of broth if the chili becomes too thick.
- Remove from heat and let the chili rest for a couple of minutes before serving. Serve warm with optional toppings like avocado or fresh cilantro if desired.
Nutritional Information
Calories: 210
Protein (g): 9
Fat (g): 7
Carbohydrates (g): 30
Fiber (g): 10
Sugar (g): 4
Sodium (mg): 330
Storage Instructions
Store leftover Smoky Chipotle Black Bean Chili in an airtight container in the refrigerator for up to 4 days. For longer storage, let the chili cool completely and transfer it to freezer-safe containers or bags; it will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
To reheat, warm the chili in a saucepan over medium heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave: cover and heat on high for 1–2 minutes, stirring halfway through. Add a splash of broth or water if the chili thickens too much during storage.
Ingredient Swaps & Additions
To enhance the flavor and boost the nutritional profile while keeping the dish paleo-aligned, you can replace black beans with chopped mushrooms or diced eggplant for a similar texture without legumes. Adding cooked diced chicken or ground turkey can increase the protein content, while chopped leafy greens like spinach or kale stir in effortlessly at the end for added fiber and important micronutrients such as iron and vitamin K. Roasted sweet potatoes or cauliflower can also be included to add more volume and beneficial complex carbs, helping give the chili a richer texture and enhanced nutrition.
