Vegetarian Black Bean Chili with Ancho and Orange

Name: Vegetarian Black Bean Chili with Ancho and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 medium onion, cut into 1/4-inch dice; 1 medium red bell pepper, cut into 1/4-inch dice; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 tablespoon ancho chile powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon cayenne; Kosher salt; Pepper; One 15-ounce can crushed tomatoes; Three 15-ounce cans black beans, rinsed and drained; 1 tablespoon honey; 1 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice; Cilantro leaves, for garnish; Greek yogurt, for serving

Servings: persons

2 tablespoons canola oil
1 medium onion, cut into 1/4-inch dice
1 medium red bell pepper, cut into 1/4-inch dice
4 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon ancho chile powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne
Kosher salt
Pepper
One 15-ounce can crushed tomatoes
Three 15-ounce cans black beans, rinsed and drained
1 tablespoon honey
1 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
Cilantro leaves, for garnish
Greek yogurt, for serving

1
In a large saucepan, heat the oil.
2
Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
3
Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper.
4
Cook, stirring, for 1 minute.
5
Add the crushed tomatoes, black beans, honey, 1/2 teaspoon of the orange zest and 2 cups of water and bring to a simmer.
6
Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced, about 20 minutes.
7
Stir in the orange juice and season with salt and pepper.
8
Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest.
9
Serve with yogurt.

256

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 17 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 medium onion, cut into 1/4-inch dice, 1 medium red bell pepper, cut into 1/4-inch dice, 4 garlic cloves, minced, and more.

Yes, Vegetarian Black Bean Chili with Ancho and Orange 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!