1 White/Yellow Onion
1 Red Onion
1 Red Bell Pepper
1 Jalapeno Pepper
1- 1 1/2 Cups Tomato
4 TBSP Olive Oil
1 1/2 TSP Garlic Powder
1/2 TSP Cumin
1/2 TSP Chili Flakes
1/2 TSP Aleppo Chili
2 Cans Organic Black Beans (15.5 oz each)
Wash dry and chop up the onions, peppers, and tomatoes and place them into a 12 inch skillet pan. Add olive oil and the dry seasonings and cook on low/ medium low heat for about 30-45 minutes. Once the onions, peppers, and tomatoes are cooked down and soft go ahead and mix in the rinsed organic black beans. Stir and let it cook for another 15 minutes on low.
I love eating this alongside my scrambled eggs. My husband loves it as chili aka a meal in a bowl.
This recipe measurement makes about four bowls worth of Black Bean Chili. You can always easily make a half batch if that’s too much food. If you’re not into hot spicy then try using a little chipotle and don’t use the chili pepper or the jalapeno.
QUICK TIP: If you want a black bean dip, let it cool and then blend in a food processor or blender. It’s an easy and creative way to easily turn the chili into a different dish.
Gluten free, dairy free, vegan, vegetarian, single pot meal, main dish, side dish, party food, bean dip, healthy, spicy.