Chipotle Black Beans Recipe

Name: Chipotle Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Dried Black Beans; 1 Tablespoon Extra Virgin Olive Oil; 1 whole Onion, Diced; 2 whole Carrots, Diced; 2 stalks Celery, Diced; 1 whole Bell Pepper, Seeded And Diced; 2 Tablespoons Chili Powder; 2 teaspoons Oregano, Dried; 2 teaspoons Garlic Powder; 1 teaspoon Sea Salt (or To Taste); 2 teaspoons Smoked Paprika; 1 Tablespoon Cumin; 2 cups Chicken Stock; 28 ounces, weight Canned Diced Tomatoes; 1 whole Chipotle Peppers In Adobo Sauce, Chopped (Double This Amount For Spicy Chili)

Servings: persons

3 cups Dried Black Beans
1 Tablespoon Extra Virgin Olive Oil
1 whole Onion, Diced
2 whole Carrots, Diced
2 stalks Celery, Diced
1 whole Bell Pepper, Seeded And Diced
2 Tablespoons Chili Powder
2 teaspoons Oregano, Dried
2 teaspoons Garlic Powder
1 teaspoon Sea Salt (or To Taste)
2 teaspoons Smoked Paprika
1 Tablespoon Cumin
2 cups Chicken Stock
28 ounces, weight Canned Diced Tomatoes
1 whole Chipotle Peppers In Adobo Sauce, Chopped (Double This Amount For Spicy Chili)

1
To cook black beans: Take 3 cups dried black beans, washed and picked through for any bad beans and soak overnight in a very large pot of water.
2
Alternatively for a fast soak method you can add the 3 cups black beans to a large pot and fill with water.
3
Bring to a boil.
4
Cover and turn off heat and allow beans to soak for 1 hour.
5
After soaking them (either method), drain beans and fill a large pot with water.
6
Add the drained beans and bring to a simmer.
7
Cook beans for about 1 hour and 30 minutes or until beans are tender when tested!
8
Drain beans and set aside.
9
Beans can be refrigerated at this point for later use for up to 2 days.
10
Tip: Whatever you do, do not add salt to the cooking water of the beans!
11
Heat olive oil in a large pot over medium high heat.
12
When hot add onion and saute until onion starts to soften and turn golden.
13
Add carrots, celery, bell pepper, chili powder, oregano, garlic powder, sea salt, smoked paprika and cumin.
14
Saute until fragrant about 1 minute.
15
Add chicken stock, canned tomatoes, chipotle peppers and cooked black beans.
16
Bring to a simmer, reduce heat to low and cover.
17
Cook for 2-3 hours.
18
Alternatively at this point you can add the mixture into a crockpot and allow beans to cook for 8-12 hours on low.
19
Garnish with cheese and greek yogurt or sour cream.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups Dried Black Beans, 1 Tablespoon Extra Virgin Olive Oil, 1 whole Onion, Diced, 2 whole Carrots, Diced, and more.

Yes, Chipotle Black Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chipotle Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions