Yummy Black Bean Chili
Submitted by Jacek
Vegetarian black bean chili built on dried beans with oven-toasted cumin and oregano. Topped with goat cheese, sour cream, and charred red pepper for a brighter, more aromatic spin on the classic.
YIELD
18 servingsPREP
15 minCOOK
25 minREADY
3 hrsThis vegetarian black bean chili leans on technique to set itself apart from a generic pot of beans. The defining move is dry-roasting the cumin seed and dried oregano in the oven for ten minutes before they ever hit the pan. That brief toast wakes up the volatile oils and gives the entire chili a deeper, smokier aromatic backbone that ground spices straight from the jar simply cannot deliver.
Dried black beans are the only way to go here. The quick-soak method (boil briefly, rest two hours) works as well as overnight soaking, and the long simmer in their own cooking liquid concentrates flavor in a way canned beans can’t match. Reserve three cups of that bean broth. You’ll add a cup back to the chili and use the rest to thin if needed.
The finishing technique elevates this from chili into something genuinely special. Spoon hot chili over a knob of fresh goat cheese in each bowl. The cheese melts into a creamy ribbon as you stir. Top with a dollop of sour cream and diced charred red bell pepper for sweet, smoky color. Warm flour tortillas alongside sweep up every drop.
Pro Tips
- Toast whole cumin seed, not ground cumin. Whole seed releases far more flavor when roasted.
- Char the red bell pepper directly over a gas flame or under the broiler until blackened, then steam in a covered bowl 10 minutes for easy peeling.
- Don’t oversalt while the beans simmer. Salt firms the bean skins and they’ll stay tough.
- The chili tastes even better on day two. Make ahead and reheat gently with a splash of bean liquid.
Variations
Ingredients
Directions
Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours.
Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil.
Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid.
Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325℉ (160℃).
Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes.
Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium-high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.
Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid.
Char and peel the red bell pepper. Dice into ¼ pieces. Place 1 oz goat cheese in each bowl. Top with chili.
Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately.
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