Black Bean Chili
Black Bean Chili begins like many of our soup and chili recipes....with a medley of carrots, onions and celery. But that's just the beginning of this flavor journey.
Ingredients
For the Chili
- 2 Tablespoons olive oil
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 1 teaspoon ground oregano
- 2 cups vegetable broth
- 3 15-ounce cans black beans drained and rinsed
- 1 15-ounce can fire roasted diced tomatoes
- juice of 1 lime
- salt & pepper to taste
For Serving
- 1 lime cut into wedges
- 1/2 cup sour cream
- 1 avocado diced
- 1 handful fresh cilantro
- radish & jalapenos sliced
Instructions
For the Chili
- In a large pot or dutch oven, heat the olive oil over medium high heat. Add the diced carrots, celery and onion and saute until just tender, about 10 minutes. Stir in the garlic for 1 minutes then add the spices and stir to coat vegetables. Add the broth, black beans and tomatoes and bring to a simmer. Cook for 20 minutes. Remove 3 cups of soup mixture to a blender and puree, then return to soup pot. Season with salt, pepper and lime juice to taste.
For Serving
- Serve in bowls and top with a dollop of sour cream, diced avocado, fresh cilantro, sliced radish and jalapeno and a squeeze of fresh lime juice.