Black Bean Jalapeño Chili – Plant Based
Fresh cilantro and lime juice give this black bean chili recipe a clean and zesty snap! Serve with fresh chopped onions, bell/hot peppers, tomatoes, cilantro, avocados, and lime wedges for squeezing. Try using this chili as a topper on cornbread for a heartier meal.
  1. 2 15oz cans of black beans
  2. 2 tablespoon olive oil
  3. ½ cup chopped onions
  4. ½ cup chopped bell peppers
  5. ½ cup chopped greens (spinach, kale, etc.)
  6. 1 tablespoon minced garlic
  7. 1 tablespoon seeded and chopped jalapeño peppers (or to taste)
  8. 2-4 cups vegetable stock
  9. 1 15oz can of diced tomatoes
  10. 3 tablespoon freshly squeezed lime juice
  11. 1 teaspoon Cajun seasoning
  12. 1 teaspoon chili powder
  13. 1 teaspoon ground cumin
  14. 1/4 cup coarsely chopped fresh cilantro
  15. ½ teaspoon salt
  16. 3 turns freshly ground black pepper
Recipe Notes

Drain and rinse the beans. Heat the oil in a large skillet over high heat. Add the onions and cook until slightly browned. Add bell peppers and greens, cook 5 minutes. Add garlic, jalapeños, and beans and cook for 2 minutes. Add the stock, lime juice, Cajun seasoning, chili powder, cumin and cilantro. Bring to a boil, lower the heat, and simmer for 15-20 minutes, or until the beans and vegetables are tender. Add salt and pepper to taste. Serve with toppings such as fresh chopped cilantro, bell or hot peppers, tomatoes, onions, avocado, and lime wedges for squeezing.