If you like five alarm hot chili, then this hot and spicy Black Bean Vegetarian Chili Recipe is the one for you.
Make sure you have a fire extinguisher handy when you eat this chilli! And share the recipe with your friends and social media family.
Everyone deserves a hearty meal.
Hot and Spicy Black Bean Vegetarian Chili
3 (15.5 oz.) cans black beans, I used Goya beans
1 large sweet onion, chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 (14.5 oz.) cans petite diced tomatoes, I used Del Monte
1 (7.75 oz) can sliced green jalapeños, I used wheels
1 (12 oz.) package meatless burger crumbles, I used Morning Star Farms
1 vegetable bouillon cube
1 teaspoon hot sauce, I used Frank’s
Toppings: Sour cream, Shredded cheddar cheese, Guacamole
Drain and rinse two cans of black beans. (Do not drain the third can)
Sauté onion and garlic in hot oil in a large Dutch oven, over medium-high heat for 6 to 8 minutes or until tender. Stir in chili powder, cumin, pepper, and salt; sauté three minutes.
Stir in diced tomatoes, sliced jalapenos, and meatless crumbles. Add both the drained and undrained beans, and 2 cups of water.
Bring mixture to a boil over medium-high heat.
Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Serve chili with desired toppings.
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