Vegetarian Black Bean Chili PT50M https://img2.recipesrun.com/201907/2019/1029/56/4/663200/300x200x50.jpg 4 servings Ingredients: Greek yogurt, for serving Cilantro leaves, for garnish 2 tbsp. fresh orange juice 1 tsp. finely grated orange zest 1 tbsp. honey 3 cans black beans, rinsed and drained 1 can crushed tomatoes Pepper Kosher salt 1/2 tsp. cayenne 1 tsp. dried oregano 2 tsp. ground cumin 1 tbsp. ancho chile powder 2 tbsp. tomato paste 4 cloves garlic 1 medium red bell pepper 1 medium onion 2 tbsp. canola oil
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Vegetarian Black Bean Chili

By Tracy

4 Person
50 Minutes
0 Calories
Vegetarian Black Bean Chili with Ancho and Orange! This vegetarian chili starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. The chili can be refrigerated overnight and reheated with more water if it’s too thick.

Ingredients

  • Greek yogurt, for serving

  • Cilantro leaves, for garnish

  • 2 tbsp. fresh orange juice

  • 1 tsp. finely grated orange zest

  • 1 tbsp. honey

  • 3 cans black beans, rinsed and drained

  • 1 can crushed tomatoes

  • Pepper

  • Kosher salt

  • 1/2 tsp. cayenne

  • 1 tsp. dried oregano

  • 2 tsp. ground cumin

  • 1 tbsp. ancho chile powder

  • 2 tbsp. tomato paste

  • 4 cloves garlic

  • 1 medium red bell pepper

  • 1 medium onion

  • 2 tbsp. canola oil

Method

  • 01
    In a large saucepan, heat the oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper.
  • 02
    Cook, stirring, for 1 minute. Add the crushed tomatoes, black beans, honey, 1/2 teaspoon of the orange zest and 2 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced about 20 minutes.
  • 03
    Stir in the orange juice and season with salt and pepper. Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest. Serve with yogurt.

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Dinner Recipes
Healthy Recipes
Easy Dinner Recipes
Chili Recipes
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    Vegetarian Black Bean Chili

    4.0

    ( By Tracy )

    Vegetarian Black Bean Chili with Ancho and Orange! This vegetarian chili starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. The chili can be refrigerated overnight and reheated with more water if it’s too thick.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 20 Mins
    • Cook Time 30 Mins
    • Total Time 50 Mins
    02 Ingredients
    Greek yogurt, for serving
    Cilantro leaves, for garnish
    2 tbsp. fresh orange juice
    1 tsp. finely grated orange zest
    1 tbsp. honey
    3 cans black beans, rinsed and drained
    1 can crushed tomatoes
    Pepper
    Kosher salt
    1/2 tsp. cayenne
    1 tsp. dried oregano
    2 tsp. ground cumin
    1 tbsp. ancho chile powder
    2 tbsp. tomato paste
    4 cloves garlic
    1 medium red bell pepper
    1 medium onion
    2 tbsp. canola oil
    03 Method
    Step 1
    In a large saucepan, heat the oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper.
    Step 2
    Cook, stirring, for 1 minute. Add the crushed tomatoes, black beans, honey, 1/2 teaspoon of the orange zest and 2 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced about 20 minutes.
    Step 3
    Stir in the orange juice and season with salt and pepper. Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest. Serve with yogurt.
    04 Author
    Tracy Tracy
    75 Recipes

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