Ordinary Vegan Spicy Black Bean Chili with Avocado & Tortilla Strips
 
Prep time
Cook time
Total time
 
I like to serve this chili over cooked brown rice. If you don't have all the spices, just add more of the chili spice you have. If you don't like your chili spicy, just omit some of the spice. Enjoy!
Author:
Recipe type: Main
Cuisine: Spicy
Serves: 8
Ingredients
  • 1 tbsp grapeseed or olive oil
  • 2 medium carrots, diced (1 cup)
  • 1 medium onion, diced (1 cup)
  • 2 celery ribs, diced (1 cup)
  • 2 garlic cloves, minced
  • 1 large roasted poblano, diced with skin and seeds removed
  • 1 chipotle peppers in adobo, finely chopped
  • 1 teaspoon New Mexico red chili powder
  • 1 teaspoon ground chili powder
  • ½ teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cumin powder
  • 1 teaspoons ancho chile powder
  • salt and ground black pepper to taste
  • 6 cups low-sodium vegetable broth
  • 1 cup frozen sweet corn
  • 1 cup cut green beans
  • 1 small carton (13 ounces) cooked low-sodium black beans
  • 2 large corn tortillas
  • 1 cup crushed tomatoes
  • 1 medium avocado, diced
  • 1 cup chopped fresh cilantro leaves, plus more for serving
  • Juice of 1 lime
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the poblano pepper on a cookie sheet and roast the for about 15 minutes, or until all the skin has blistered. Remove the pepper from the oven and place in paper bag. When cool, remove the skin and seeds and julienne the pepper.
  3. Heat oil in a medium saucepan over medium heat. When hot, add the carrots, onion, celery, and garlic, and cook, stirring, until the vegetables are slightly softened but not all brown, 4 to 5 minutes. Add a little vegetable broth if the vegetables start sticking to pan.
  4. Add the ground chile powder, red chili powder, paprika, oregano, ground cumin and ancho chili powder and cook, stirring for one minute. Add the stock and bring to a boil. Add the black beans, corn, green beans, crushed red tomatoes, roasted poblano pepper and chipotles in adobo. Reduce the heat and simmer for about 12-15 minutes. Sometimes I don't add the green beans until the last 5 minutes to keep them crisp.
  5. Meanwhile lay the tortillas on a cutting board and slice them into ½-inch-wide strips and lay the strips in a single layer on a baking sheet. Bake until the strips are lightly browned and crisp. 6 to 8 minutes. Remove the tortilla strips from the baking sheet and set them aside to cool.
  6. Remove the pan from the heat.
  7. Season with salt and pepper to taste. Adjust seasonings.
  8. Stir in the avocado, cilantro, and lime juice.
  9. Ladle the chili into serving bowls and top each serving with a few tortilla strips and chopped cilantro. Serve hot.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/spicychili/