This is the BEST Black Bean Chili Recipe!


16 ounces (1 bag) of cooked black beans or 2 cans, drained

1/2 cup vegetable stock

1 16-ounce can tomato sauce

1/4 cup olive oil

2 cups chopped onions

1 2/3 cups coarsely chopped red bell peppers (about 2 medium)

6 garlic cloves, chopped

2 tablespoons chili powder

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

salt and pepper to taste


    • Chopped fresh cilantro
    • sliced avocado
    • Grated Monterey Jack cheese (optional)


    1. Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften. Mix in chili powder, oregano, cumin, salt, pepper and cayenne; stir 2 minutes. Mix in beans, 1/2 cup vegetable stock, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
    2. Serve chili into bowls. Garnish with chopped cilantro, avocado, and optional cheese.