Hearty Michigan Black Bean Chili
A hearty, meat-free chili featuring Michigan-grown black beans, tomatoes, and warming spices. Serve with cornbread, rice, or your favorite toppings.
Makes approximately 4–6 servings
Prep: 15 minutes
Chili cooking time: 30–40 minutes, plus bean preparation
Ingredients
- 3 cups fully cooked, drained Michigan black beans
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder, a mild seasoning blend
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 can (28 oz / 794g) crushed tomatoes
- 1 cup (240ml) vegetable broth, plus more as needed
- Salt and black pepper, to taste
- 1 tablespoon lime juice, optional
Instructions
- Prepare your dry black beans separately according to their cooking directions, cooking until fully tender. Measure 3 cups cooked beans for this recipe.
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper. Cook for 6–8 minutes, stirring occasionally, until softened.
- Add the garlic, chili powder, cumin, and smoked paprika. Stir for about 30 seconds.
- Add the tomatoes, broth, and cooked black beans. Bring to a gentle boil, then reduce the heat.
- Simmer uncovered for 30–40 minutes, stirring occasionally. Add more broth if needed. For a thicker chili, mash a small portion of the beans against the side of the pot.
- Season to taste with salt, pepper, and optional lime juice.
Serving ideas
Top with chopped cilantro, diced avocado, shredded cheese, or a spoonful of sour cream. Use plant-based toppings to keep the dish vegan.
Bean tip
Cook the beans until tender before adding them to the tomato mixture. This recipe uses cooked beans, not dry beans added directly to the chili pot.⠋