Hot Spicy Black Bean Vegetarian Chili Recipe

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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

 
 
 
 
 

Ingredients:

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

 
 

Directions:

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.

 

Enjoy!

 

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