Black Bean and Yellow Pepper Chili

Black Bean Chili.jpg

I recently made this delicious chili (adapted from Bon Appetit) for my daughter’s volleyball team. Her best friend, Lucy, told me she’d been waiting for it all year. I hope you like as much as she does. This one's for you, Lucy!


  • 6 tablespoons olive oil

  • 1 12-ounce onion, coarsely chopped (about 3 cups)

  • 1 large yellow bell pepper, chopped

  • 2 cloves minced garlic

  • 1 Tablespoon ground cumin

  • 1 Tablespoon minced canned chipotle chilies (or to taste)

  • 3 15-ounce cans black beans, well drained and rinsed

  • 1 28-oz can good quality tomatoes, chopped by hand or in food processor

  • 2 cups chicken broth

  • Juice of 1 lime (1-2 Tablespoons)

  • 1-1/4 teaspoons salt

  • Freshly ground black pepper to taste

  • 1/4 cup chopped cilantro

  • Cooked rice, if desired

  • Suggested toppings: avocado, salsa, sour cream or yogurt, additional cilantro, additional lime juice


Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, garlic, and cumin. Stir for 30 seconds, then reduce to low, cover and sweat vegetables until onion is soft and golden, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, tomatoes with juices, and broth. Bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid is reduced by about half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to a food processor. Blend to a coarse paste, then return to pot. Simmer chili to thicken if desired and season with salt, pepper, lime juice and cilantro. Serve over rice, if desired, with toppings of choice. Makes 6 servings; more if served over rice.

Susan JohnsonComment