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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
