Spicy Black Bean Chili


If you’re stocked up on stock from your Thanksgiving turkey carcass, now is a good time to make this Black Bean Chili. This is one of my favorite University of California Davis MenuBook recipes. I changed it up a bit to take the spiciness down a few notches. This makes a nice hot meal for those not so nice chilly, chili? evenings.

Spicy Black Bean Chili


1/2 large yellow onion, roughly chopped

1 yellow pepper, diced

4 stalks of celery, diced

1 clove of garlic, minced

1/2 tsp. chipotle chili pepper seasoning

1/2 tsp. cumin

3/4 cup homemade vegetable, turkey, or chicken stock (I used vegetable stock.)

3/4 cup water

1 16 ounce jar of mild chunky salsa

1 15 ounce can of fire roasted diced tomatoes

2 15 ounce can of black beans, drained


  1. On medium low heat, sauté onions, pepper, garlic, and celery in a couple of splashes of stock in a 4 or 6 quart stock pot. Cook for a few minutes until vegetables are softened.
  2.  Mix in seasonings and another splash of stock.
  3. Pour in rest of stock and water.
  4. Stir in salsa and tomatoes. Bring to boil.
  5. Turn heat to low. Stir in black beans and simmer for twenty minutes.
  6. Serve in a bowl with a dollop of sour cream, Greek yogurt, or cashew cream.



2 thoughts on “Spicy Black Bean Chili

  1. I have never heard of cashew cream. I’ll have to check that out. Anyway, it all sounds delicious. Black beans are my favorite.


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