Hilary'S Black Bean Chili Recipe

Name: Hilary'S Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Chili; 2 tablespoons cumin seeds; 2 tablespoons dried oregano leaves; 2 tablespoons sweet smoked paprika; 1 teaspoon cayenne pepper; 4 tablespoons grapeseed oil; 4 onions, chopped; 8 garlic cloves, chopped; 1 jalapeno pepper, seeded and chopped; 2 teaspoons salt; 1 teaspoon black pepper; 28 oz can diced tomatoes; 2 29 oz cans black beans, drained; half bunch cilantro, stems removed, chopped; Garnishes (optional); Muenster cheese, cut in quarter inch cubes; sour cream; canned green chilies, drained and diced; cilantro, stems removed, chopped; red onion, chopped; lime slices to squeeze over the chili

Servings: persons

For the Chili
2 tablespoons cumin seeds
2 tablespoons dried oregano leaves
2 tablespoons sweet smoked paprika
1 teaspoon cayenne pepper
4 tablespoons grapeseed oil
4 onions, chopped
8 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons salt
1 teaspoon black pepper
28 oz can diced tomatoes
2 29 oz cans black beans, drained
half bunch cilantro, stems removed, chopped
Garnishes (optional)
Muenster cheese, cut in quarter inch cubes
sour cream
canned green chilies, drained and diced
cilantro, stems removed, chopped
red onion, chopped
lime slices to squeeze over the chili

1
Heat a small saute pan over medium heat. Add the cumin seeds after the pan is hot and heat until fragrant, about 30 to 45 seconds. Add the oregano leaves and cook, shaking the pan, about 30 seconds. The oregano leaves burn easily, so be careful. Off the heat, add the paprika and cayenne. Tip into a mortar and grind to a coarse powder.
2
In a large, deep saucepan, heat the canola oil over medium heat. Add the onion and cook for about 10 minutes, until soft and translucent but not colored. Add the garlic, chopped chile, salt, pepper, tomatoes, black beans, and cilantro. Add water if needed to make a thick chili that will not stick to the bottom of the pan.
3
Bring chili to a boil, and then simmer for about 30 minutes.
4
Assemble garnishes, if you are using them. On a weeknight, I would skip the whole recipe if I felt that I had to make the garnishes, so I made them optional.
5
Serve over rice, or with cornbread or tortilla chips. Enjoy!

527

kcal

Calories

Fat

112

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: For the Chili, 2 tablespoons cumin seeds, 2 tablespoons dried oregano leaves, 2 tablespoons sweet smoked paprika, and more.

Yes, Hilary'S Black Bean Chili 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!

Hilary'S Black Bean Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions