Vegetarian Black Bean Chili PT50M https://img2.recipesrun.com/201907/2019/1029/56/4/663200/300x200x90.jpg Vegetarian Black Bean Chili with Ancho and Orange! This vegetarian chili starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. The chili can be refrigerated overnight and reheated with more water if it’s too thick. 4 servings Ingredients: Greek yogurt, for serving Cilantro leaves, for garnish 2 tbsp. fresh orange juice 1 tsp. finely grated orange zest 1 tbsp. honey 3 cans black beans, rinsed and drained 1 can crushed tomatoes Pepper Kosher salt 1/2 tsp. cayenne 1 tsp. dried oregano 2 tsp. ground cumin 1 tbsp. ancho chile powder 2 tbsp. tomato paste 4 cloves garlic 1 medium red bell pepper 1 medium onion 2 tbsp. canola oil

Vegetarian Black Bean Chili

4.6

( By Tracy )

Vegetarian Black Bean Chili with Ancho and Orange! This vegetarian chili starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. The chili can be refrigerated overnight and reheated with more water if it’s too thick.

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

- Greek yogurt, for serving
- Cilantro leaves, for garnish
- 2 tbsp. fresh orange juice
- 1 tsp. finely grated orange zest
- 1 tbsp. honey
- 3 cans black beans, rinsed and drained
- 1 can crushed tomatoes
- Pepper
- Kosher salt
- 1/2 tsp. cayenne
- 1 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tbsp. ancho chile powder
- 2 tbsp. tomato paste
- 4 cloves garlic
- 1 medium red bell pepper
- 1 medium onion
- 2 tbsp. canola oil

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03 Method

Step 1

In a large saucepan, heat the oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper.
Step 2

Cook, stirring, for 1 minute. Add the crushed tomatoes, black beans, honey, 1/2 teaspoon of the orange zest 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 20 minutes.
Step 3

Stir in the orange juice and season with salt and pepper. Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest. Serve with yogurt.

04 Author

Tracy

75 Recipes

Vegetarian Black Bean Chili

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