Vegan Chipotle Black Bean Chili
Try this Vegan Chipotle Black Bean Chili recipe
Try this Vegan Chipotle Black Bean Chili recipe
- 1/2 tsp salt
- 1 red onion diced
- 1/2 tsp pepper
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 can kidney beans drained
- 1 can pinto beans drained
- 2 cans black beans drained
- 1 1/2 tsp cumin
- 2 bell peppers (any color) diced
- 1 tbsp minced garlic (about 3 cloves)
- 1 can crushed tomatoes (i prefer fire-roasted)
- 1/2-1 tsp chipotle chili powder*
- 2 cups vegetable broth or water
- Carbohydrate 18.0641933366273 g
- Cholesterol 0 mg
- Fat 1.03832705811463 g
- Fiber 6.23345981537918 g
- Protein 6.13726315756732 g
- Saturated Fat 0.202029785538537 g
- Serving Size 1 1 cup (100g)
- Sodium 248.068183180262 mg
- Sugar 11.8307335212481 g
- Trans Fat 0.118354917710186 g
- Calories 103 calories
Step-by-step
- Press SAUTE mode and add olive oil to Instant Pot.
- Add onion and bell peppers, and saute 4-5 minutes, or until softened.
- Add garlic, beans, and tomatoes.
- Add salt, pepper, chili powder, cumin, smoked paprika, and chipotle chili powder.
- Pour over broth.
- Stir to combine, then cover with lid.
- Be sure the steam release handle is set to SEALING.
- Press CANCEL (to cancel SAUTE mode) then press BROTH/SOUP (or cook on manual by not selecting a specific setting) and set to cook 20 minutes.
- After 20 minutes, carefully perform quick release by switching steam release handle to VENTING.
- Allow to vegan until pressure seal (float valve) drops down.
- Carefully open Instant Pot and serve!
My Favorite Weeknight Vegan Chili
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. But let me tell you, this Vegan Chipotle Black Bean Chili is a lifesaver! It’s hearty, flavorful, and surprisingly easy to make, even on a weeknight when I’m juggling work deadlines, school pick-ups, and everything in between. I used to think vegan chili was going to be bland, but this recipe completely changed my mind. The chipotle peppers add a smoky depth that's truly addictive, and the combination of black beans, kidney beans, and pinto beans provides a satisfying texture and substantial protein. Plus, it’s incredibly versatile – I often add leftover roasted vegetables or a dollop of vegan sour cream for extra flair.
The beauty of this recipe lies in its simplicity. There’s no need for complicated techniques or exotic ingredients. I usually prep the vegetables on Sunday and store them in airtight containers in the refrigerator. This means that when I get home on a hectic Tuesday, it's practically ready to go. It’s all about smart preparation and time management, and it's something I've refined over the years. I even adapted the recipe to be made in my Instant Pot, which dramatically reduces the cooking time. Twenty minutes of pressure cooking is all it takes, and then it's ready to warm my family's bellies. I always make a big batch, enough for leftovers throughout the week. It reheats beautifully and the flavors actually deepen with time! The best part? My kids, notoriously picky eaters, devour this chili! It's a win-win – healthy, delicious, and family-approved. This recipe is my secret weapon for weeknight dinners, and I hope it becomes yours too.
What I love most about this recipe is its adaptability. Feel free to experiment with different beans, add your favorite vegetables (corn, zucchini, spinach are all great options), or adjust the spice level to your liking. One time, I even added a splash of lime juice at the end for a zesty kick. The possibilities are endless! It’s also a great way to use up any leftover vegetables you might have in the fridge, making it a very economical and sustainable meal option. The rich, smoky flavor is perfect for a cozy night in, and it's hearty enough to satisfy even the most ravenous appetites. Honestly, this chili is so versatile, it’s as at home at a casual family dinner as it is at a more sophisticated dinner party. Just add some crusty bread and a vibrant salad, and you have a complete and impressive meal. And let’s be honest – the leftovers are just as delicious, if not more so, the next day!
Beyond the Recipe:
This chili isn't just a meal; it's a reflection of my life's balance. It's about finding ways to nourish my family with healthy, delicious food without sacrificing my precious time or my sanity. It's a testament to the power of simple ingredients and smart cooking techniques to create something truly special. In the midst of my busy schedule, this chili is a constant reminder to slow down, savor the flavors, and appreciate the simple joys of life – the warmth of a hearty meal shared with loved ones.
Tips for Success:
- Don't be afraid to experiment! Add different vegetables, beans, or spices to customize the chili to your taste.
- Make it ahead! This chili tastes even better the next day, so feel free to make a big batch and enjoy leftovers throughout the week.
- Top it off! Garnish your chili with your favorite toppings, such as vegan sour cream, avocado, cilantro, or tortilla chips.
- Adjust the spice level. Start with less chipotle chili powder and add more to your liking. If you're sensitive to spice, omit it entirely and just rely on the other spices for flavor.
This Vegan Chipotle Black Bean Chili is more than just a recipe; it's a symbol of simple, healthy, and delicious eating. It's the kind of meal that nourishes both body and soul, proving that healthy eating doesn't have to be complicated or time-consuming. Give it a try, and I guarantee it will become a staple in your kitchen too!
