Is it just me, or is April never as warm as you want it to be?
Winter is over. The snow is gone. And I’m still shivering in my mittens on my way to work.
The sun is out, but the thermometer doesn’t exactly reflect the shift in brightness.
It only makes me long even more for things like barbecue, fresh summery salads and dishes built around berries. But, my frozen, wintery heart still needs something to warm it up as the temperature still hovers below zero.
That’s where this veggie-packed, warm, spicy Black Bean Chili comes in.
It’s filling and hearty, without being too heavy. And, it is damn good with a side of Cornbread – this recipe is my fave!
My favourite thing about this recipe is that I FINALLY figured out the best seasoning for chili. Now, I’m going to package up this exact mix in a mason jar (probably a big one, because we eat A LOT of tacos and beans and burritos) so I can use it for all of my favourite Southwestern dishes. Fun fact: Chili is often mistaken for Mexican because it pulls from so many delicious, traditionally Mexican seasonings like chili powder and coriander, but chili has its origins in Texas.
Here’s my blend for the most Perfect Chili Seasoning:
2 tbsp chili powder
1/4 tsp cayenne pepper (more to taste)
1 tsp cumin
1 tsp coriander
1 1/2 tsp oregano
1 tbsp granulated onion
1 tbsp salt
This recipe is entirely vegetarian and, if you leave out the sour cream, vegan. Even for an omnivore, this dish is so hearty you won’t miss the meat.
I prefer making things like chili vegetarian because I find the process of pre-cooking the meat, draining the fat, etc… to be a bit exhausting. With this, you just rinse off your black beans and you’re all set to go!
It’s also a very budget-friendly recipe, but still packed with protein and fibre – all of the things you need for a full and happy belly.
This recipe could be made in the slowcooker, but I still recommend browning the onions first to give them a deeper, richer flavour.
When I make chili, I taste it as I go, adding a bit of salt here, a bit more cayenne there and occasionally tossing in a bit of sugar if the tomato base is too acidic. I may be providing a recipe, but there are no rules here. Chili is totally adaptable to your flavour preferences.
My favourite way to eat it is with a huge dollop of full-fat sour cream and a fistful of coriander (the elegantly displayed sprigs in my photo are not the whole story).
How do you like your chili?
Thanks for visiting! xx
Black Bean Chili (Vegetarian, Vegan Option)
- 1 recipe of chili seasoning (see above)
- 1 tbsp cooking oil
- 1 large white onion, chopped
- 1 tbsp minced garlic
- 2 large carrots, chopped
- 3 bell peppers, any colour, chopped
- 1 small zucchini, chopped
- 1 15 oz can black beans
- 1 15 oz can tomato sauce
- 1 14 oz can diced tomatoes
- 1 cup frozen corn kernels
- Additional cayenne pepper or salt (optional, to taste)
- Sour cream and cilantro (optional, for serving)
- Chop all of your vegetables into nickel-sized pieces. Put the onion into a large pot with some cooking oil, with the burner on a medium-high heat.
- Cook the onion until translucent. Add garlic and chili seasoning. Add the remaining vegetables, except for corn.
- Open all of the cans, taking your black beans and rinsing them well with water in a large bowl or colander. Pour into the pot.
- Turn the heat down to low and cover for 40 minutes, stirring occasionally. Taste your chili and determine if you need more salt or spice – it’s up to you!
- Add corn kernels and cover for another 10 minutes. Serve with sour cream and cilantro.
- Chili will keep in the fridge for up to three days and freezes well.