This Easy Black Bean Vegetarian Chili delivers complex, spiced flavor in just 20 minutes by blending one can of beans into a thickening base, then topped with cooling spiced yogurt for contrast.
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Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. Set aside.
Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
Bring to a boil, cover and simmer about 15 minutes, stirring until thickened.
Serve topped with spiced yogurt plus your favorite optional toppings.
Store leftover chili in an airtight container up to 4 days refrigerated; reheat on the stovetop over medium heat, stirring occasionally, and prepare fresh spiced yogurt topping before serving.
blender
Blending one undrained can of black beans creates a thick, creamy base that mimics the body of a slow-simmered chili without extra cooking time.
Yes, the chili stores well for up to 4 days refrigerated. Reheat gently on the stovetop and prepare the spiced yogurt fresh before serving.
Use one 15 oz can diced tomatoes plus 1/2 teaspoon diced jalapeño or a pinch of cayenne pepper for similar heat and flavor.
The chili base is vegan, but the spiced yogurt topping contains dairy. Use coconut or cashew yogurt for a vegan version.
Simmer for about 15 minutes covered until the mixture thickens noticeably and flavors meld; stir occasionally to check consistency.
