This quick and easy black bean chili recipe is ready to eat in about an hour. I use real fire-roasted Hatch green chiles with fresh tomatillos and canned black beans to layer the vegetarian chili with flavorful Southwestern flavors. Like its Colorado green chili cousin, it's great served with flour tortillas for dipping.
2-3 cups vegetable brothdivided (depending on how thick or thin you like it).
1tablespoon olive oil
1cupchopped white onion
2tablespoonschopped garlic about 6 cloves garlic
1/2 - 1jalapeno pepperseeded and diced
215 oz cansblack beansrinsed and drained
1 1/2cupsfire roasted hatch chilespeeled, seeded and chopped
1cupcanned tomatoes with their juice
1 1/2teaspoonsground cumin
1teaspoon dried Mexican oregano
1 teaspoononion powder
1/2teaspoonkosher salt(I used Mortons, which is saltier than Diamond Crystal - if you have Diamond Crystal, increase the salt to 1 teaspoon).
1/2 teaspoonfreshly ground black pepper
SERVE WITH THESE OPTIONAL TOPPINGS:
flour tortillaspreferably warm and slightly charred over a grill or gas burner
grated cheddar cheesewe like sharp white cheddar
chopped red onion
ASSEMBLE THE BLACK BEAN CHILI:
Transfer the tomatillos to the blender and add 1 cup of the vegetable broth. Seal the lid and process for 10-20 seconds or until the tomatillos have been mostly pureed in the stock -- can be a little chunky if you like. Set aside.
Heat the olive oil over medium high heat in a heavy pot or dutch oven. When the oil is hot and easily slicks across the bottom of the pot, add the onion and jalapeño. Stir and cook for 3-4 minutes until the onion is tender and slightly translucent. Add the chopped garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring for one minute until there are no bits of dry flour left in the pot and the vegetables are coated and kind of pasty.
Add the blended tomatillos, black beans, hatch chiles, tomatoes and the remainder of the vegetable stock (remember 1 cup of stock for thicker chili and 2 cups for thinner chili -- thinner is best if you're using this to sauce another dish like a burrito). Stir to combine and bring to a simmer over medium high heat.
Add the cumin, chili powder, oregano, celery salt, onion powder, kosher salt and black pepper.
Reduce heat to a low simmer, cover and cook for about 45 minutes to an hour.
Ladle the chili into bowls and add a squeeze of lime. Garnish with your preferred toppings and serve with tortillas for dipping.