Vegetarian Black Bean Chili

You can make this chili on a Sunday and enjoy it for lunch or dinner all week. Or make it for the family on a busy weeknight. Keeping your pantry stocked with cans of beans and chickpeas, high-quality spices and chiles, and lots of different whole grains is an easy way to prepare quick meals on the fly and to ensure you eat well and stay ageless. 

Vegetarian Black Bean Chili
Serves 6
A quick-fix dinner that's nourishing and totally satisfying. It's got complex, layered flavors from the orange zest, fresh chiles, and spices, but it's a cinch to make.
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Prep Time
5 min
Cook Time
30 min
Total Time
40 min
Prep Time
5 min
Cook Time
30 min
Total Time
40 min
  1. 2 tablespoons safflower oil
  2. 1 medium onion, diced
  3. 1 medium red bell pepper, diced
  4. 1 jalapeño, seeded, diced
  5. 1 pasilla or poblano chile, diced
  6. 4 garlic cloves, minced
  7. 2 tablespoons tomato paste
  8. 1 tablespoon chipotle chile powder
  9. 2 teaspoons ground cumin
  10. 1 teaspoon dried oregano
  11. 1/2 teaspoon cayenne
  12. Salt and pepper, to taste
  13. One 15-ounce can crushed tomatoes
  14. Three 15-ounce cans black beans, rinsed and drained
  15. 1 teaspoon finely grated orange zest
  16. 1/2 lime, juiced
  17. 1/2 lemon, juiced
  18. 1/2 cup cilantro, leaves and stems, chopped, plus more for garnish
  1. In a large saucepan, heat the oil. Add the onion, bell pepper, jalapeño, and papilla pepper, and cook over moderate heat, stirring occasionally, until softened, about 6-8 minutes.
  2. Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper. Cook, stirring, for 1 minute.
  3. Add the crushed tomatoes, black beans, teaspoon of the orange zest, fresh lime juice, 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 15-20 minutes.
  4. Stir in the lemon juice, 1/2 cup cilantro, and season to taste with salt and pepper.
  5. Divide the chili into bowls, and garnish with cilantro leaves. Serve with a big green salad. Chips and guacamole.
  1. For leftovers, reheat over low to medium heat, for 5-10 minutes, and add a little water to thin the chili if it's too thick.
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