Low-Altitude Simmered Black Bean Chili
A gently simmered black bean chili that cooks slowly on low heat to develop rich, deep flavors perfect for a hearty meal. This latin american-inspired vegan ready in about 135 minutes pairs black beans (dry), olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup black beans (dry)
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tbsp cumin powder
- 1 tsp smoked paprika
- 14 oz diced tomatoes (canned)
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
Instructions
- Step 1: Rinse 1 cup dry black beans and soak in water overnight. Drain before cooking.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent.
- Step 3: Add 3 minced garlic cloves, 1 tbsp cumin powder, and 1 tsp smoked paprika. Stir for 1 minute until aromatic.
- Step 4: Add soaked black beans, 14 oz canned diced tomatoes, and 3 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beans are tender and chili thickens. Stir occasionally to prevent sticking.
- Step 6: Remove from heat and stir in 1 tbsp fresh lime juice. Serve warm with optional toppings.
Frequently asked questions
How long does Low-Altitude Simmered Black Bean Chili take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Altitude Simmered Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans (dry) from drying out.
Can I substitute ingredients in Low-Altitude Simmered Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Altitude Simmered Black Bean Chili for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Altitude Simmered Black Bean Chili?
Latin American vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
