Spicy Black Bean Chili in Tortilla Bowls
The roasted peppers really adds to the special full-flavor of this chili. Cut back on the spice by using mild chilies and omitting the fresno chili. Try to remember to soak the beans in water to cover for at least 4 hours or overnight. I forgot and it came out fine because black beans are relatively small compared to other beans.
Recipe type: Main
Serves: 6
  • 3 tablespoons vegetable broth for sauteing (you may need more)
  • 2 cups dried and rinsed black beans (I prefer fresh dried over canned in this recipe)
  • 3 ribs celery, chopped
  • 1 cup chopped onions
  • 2 cloves garlic, chopped
  • 1 large Anaheim chili, roasted, cored, seeded and diced*
  • 1 large Poblano chili, roasted, cored, seeded and diced*
  • 2 carrots, diced
  • 1½ cups of fresh or frozen corn kernels
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespon dried oregano
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 3 large tomatoes, cored and chopped
  • 10 cups vegetable broth (plus more if needed)
  • ½ cup tomato sauce
  • ½ cup thinly sliced scallions
  • 3 tablespoons fresh chopped cilantro
Soak the beans in water to cover for 4 hours or more.
  1. *Place the stove rack in the highest position and turn on the broiler. Put the Anaheim and Poblano chilies on a baking sheet covered in aluminum foil and place under the broiler. Char the skins by keeping a close eye on them and turning until completely charred all over. Remove and put them in a paper bag to steam. When cooled, remove skin and seeds and chop.
  2. In a large pot, heat the 3 tablespoons of vegetable broth over medium heat. Add the onions, celery and garlic. Saute for about 5 minutes stirring occasionally until soft. Add more vegetable broth if it is sticking.
  3. Stir in the tomatoes, oregano, rosemary, bay leaf, salt, pepper, vegetable broth, beans and tomato sauce. Bring to a boil, reduce the heat to medium-low, and simmer, partially covered for 1 to 1½ hours until beans are cooked. Remove the pot from the heat and discard the bay leaf. Using a potato masher, coarsely mash the beans so they thicken the chili.
  4. Return the soup to the heat, add the carrots, chopped anaheim pepper and poblano peppers and corn, and simmer for about 10-15 minutes, until carrots are tender. Taste and adjust the seasonings if necessary.
  5. Ladle the soup into the torilla bowls and garnish with cilantro and sliced scallions. You can also add a dollop of vegan sour cream on top.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/spicy-black-bean-chili/