MainsKevin McCallBeans

Black Bean Chili

MainsKevin McCallBeans
Black Bean Chili

Family rating: 3/4
Effort: Moderate
Yields: 8 servings

This dish is one of my daughter’s favourites and, since I’ve increased the amount of corn in the ingredients, is tolerated by my son. My wife and I both like this one a lot and prefer it to the soy-based chili that I used to make.


  • 1/4 cup olive oil

  • 2 cups chopped onions

  • 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)

  • 6 garlic cloves, chopped

  • 2 tablespoons chili powder

  • 2 teaspoons dried oregano

  • 2 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved

  • 1 16-ounce can tomato sauce


  1. Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until onions soften, about 10 minutes.

  2. Mix in chili powder and oregano; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and crushed tomatoes.

  3. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes.

Add grated cheese and/or sour cream to taste!