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Black Bean Chili


  • Makes 8 servings

  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 1 small jalepeno, finely chopped
  • 2 small cans Hatch fire roasted chopped green chiles
  • 1 roasted red pepper, chpped (2/3 cup)
  • 3 14oz cans black beans with juice
  • 3 14oz cans pinto beans with juice
  • 1 28oz can crushed tomatoes
  • 1 tablespoon apple cider vinegar
  • 3 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • pinch cayenne pepper
  • Salt and pepper to taste


  1. 1. In a 4 qt. Dutch oven, heat pan on medium high. Add enough oil to cover bottom of pan. Add the onions and celery and cook until onions are transparent. Season with more salt and pepper.
  2. 2. Add the jalapeno, green chilies, red pepper, beans and canned tomatoes and stir to combine. Add the spices and stir to mix chili thoroughly. Let simmer on low heat for 30 minutes, stirring occasionally. Taste chili and add salt and pepper if needed.
  3. 3. Measure out 3 cups of the prepared chili and place in the Torrent blender pitcher. Choose the Soups/Sauces setting, and blend for one minute. Pour the pureed soup into the chili in the pan. Stir to combine.
  4. 4. Ladle in bowls and garnish with cheese, broken tortilla chips, chopped cilantro, and sour cream. Serve immediately.
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