Troll's Revenge Black Bean Chili
A hearty, smoky chili packed with black beans, corn, and fire-roasted peppers, served with a dollop of sour cream to cool the heat. This mexican-inspired soups (vegetarian) ready in about 55 minutes pairs (15 oz each) black beans, (14 oz) fire-roasted diced tomatoes, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each) black beans
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 cup diced green bell pepper
- 1/2 cup diced yellow onion
- 1/2 cup minced jalapeño
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 cup corn kernels
- 1 cup diced zucchini
- 1/4 cup sour cream
Instructions
- Step 1: Heat a large pot over medium heat. Add 1/2 cup diced yellow onion and 1 cup diced green bell pepper; cook for 5 minutes until softened and onions are translucent.
- Step 2: Stir in 1/2 cup minced jalapeño, 2 tsp chili powder, and 1 1/2 tsp cumin. Cook for 2 minutes until fragrant, stirring constantly to prevent burning.
- Step 3: Add 2 cans black beans (rinsed and drained), 1 can fire-roasted diced tomatoes (with juice), and 1 cup corn kernels to the pot. Bring to a gentle simmer and cook for 15 minutes.
- Step 4: Stir in 1 cup diced zucchini and cook uncovered for another 10 minutes until zucchini is tender but not mushy.
- Step 5: Ladle chili into bowls and top each serving with 2 tbsp sour cream. Serve with crusty bread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Troll's Revenge Black Bean Chili take to make?
Total time is about 55 minutes (20 min prep + 35 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 Troll's Revenge 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 (15 oz each) black beans from drying out.
Can I substitute ingredients in Troll's Revenge 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 Troll's Revenge Black Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Troll's Revenge Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
