For someone who always hated beans in their chili, I’ve realized that it’s not all beans I dislike – just kidney beans. Load me up with black, pinto, or cannellini … basically anything else, especially when they turn out as delicious as Smitten Kitchen’s Simple Black Bean Chili.
Deb’s genius trick for leveling up canned black beans? Broil poblano and habanero peppers, onion, and garlic until charred, then blitz them in a food processor to make a smoky, spicy base.
From there, it’s as easy as seasoning the mix with chipotle chili powder, cumin, and oregano, then simmering it all together with two cans of black beans and a can of fire-roasted tomatoes. Just 15 minutes on the stove – it definitely deserves a “how easy is that!”
You’ll be rewarded with a chili that tastes like it simmered for hours—packed with heat, depth, and so much flavor. But let’s be honest, the real reason we love chili? The toppings! We piled on pickled jalapeños, chopped cilantro, diced avocado, and a big dollop of sour cream.
Book: Keepers, page 73
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: canned crushed tomatoes
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
