Vegetarian Black Bean Chili

Vegetarian Black Bean Chili
Recipe Date:
April 29, 2018
Cook Time:
Imperial (US)
Pair with Dutton Estate Syrah; My Father's Vineyard or Cherry Ridge Vineyard
  • 1/4 cup olive oil
  • 2 cups diced onions
  • 1 2/3 cups diced red bell peppers (about 2 medium)
  • 6 garlic cloves, minced
  • 1 tbsp Ancho Pasilla chili powder
  • 2 tsps dried oregano
  • 1 tbsp ground cumin
  • 1/2 tsp chipotle powder (or cayenne)
  • 3 15 to 16 ounce cans black beans, drained, liquid reserved
  • 1 16- ounce can fire roasted diced tomatoes
  • chopped fresh cilantro
  • sour cream
  • grated Monterey Jack Cheese
  • sliced avocado, optional
  • tortilla chips, optional


Heat oil in heavy large pot over medium-high heat.  Add onions and bell peppers, sauté until onions soften, about twelve minutes.  Add garlic and cook until fragrant, about three minutes.  Mix in chili powder, oregano, cumin, and chipotle, stir two minutes.  Mix in beans, tomatoes and 1/4 cup reserved bean liquid.  Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring frequently, about 45 minutes.  Ladle chili into bowls. Top with chopped cilantro, sour cream and grated cheese separately. Optional topping, sliced avocado.  Serve with tortilla chips.

Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472

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