Vegetarian Black Bean Chili with Ancho and Orange

Name: Vegetarian Black Bean Chili with Ancho and Orange
Total time: 50 min
Ingredients: 2 tablespoons canola oil; 1 medium onion, cut into 1/4-inch dice; 1 medium red bell pepper, cut into 1/4-inch dice; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 tablespoon ancho chile powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon cayenne; Kosher salt; Pepper; One 15-ounce can crushed tomatoes; Three 15-ounce cans black beans, rinsed and drained; 1 tablespoon honey; 1 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice; Cilantro leaves, for garnish; Greek yogurt, for serving

4.8

(6)

5 Reviews

This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. Slideshow: More Vegetarian Recipes

By Ellie Krieger

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Vegetarian Black Bean Chili with Ancho and Orange — This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it's easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. Photo: © Christina Holmes

Active Time:

20 mins

Total Time:

50 mins

Yield:

4 to 6

Cook Mode (Keep screen awake)

Ingredients

2 tablespoons canola oil
1 medium onion, cut into 1/4-inch dice
1 medium red bell pepper, cut into 1/4-inch dice
4 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon ancho chile powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne
Kosher salt
Pepper
One 15-ounce can crushed tomatoes
Three 15-ounce cans black beans, rinsed and drained
1 tablespoon honey
1 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
Cilantro leaves, for garnish
Greek yogurt, for serving

Directions

In a large saucepan, heat the oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper. Cook, stirring, for 1 minute. Add the crushed tomatoes, black beans, honey, 1/2 teaspoon of the orange zest and 2 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced, about 20 minutes. Stir in the orange juice and season with salt and pepper. Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest. Serve with yogurt.