Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut black bean chili. A few simple substitutions quickly change everything. For even more flavor, substitute a 12-ounce bottle of beer for 1½ cups of the water in Step 3. Serve this vegetarian chili with warmed tortillas or chips, rice, or cornbread if you’ve got some. It’s also good tossed with pasta.
This recipe was excerpted from ‘How to Cook Everything Fast, Revised Edition’ by Mark Bittman. Buy the full book on Amazon.
Recipe information
Yield
Serves 4
Ingredients
1
2
¼
1
3½
⅓
1
1
1
1
4
Need to make a substitution?
Preparation
Step 1
Put ¼ cup olive oil in a large pot over medium-high heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, until they soften, about 3 minutes. Core, seed, and chop the bell pepper and add it to the pot. If you’re using canned beans, rinse and drain them.
Step 2
Add ⅓ cup tomato paste, 1 Tbsp. chili powder, 1 tsp. ground cumin, and 1 tsp. smoked paprika to the vegetables. Cook, stirring, until the mixture darkens and becomes fragrant, 1 to 2 minutes.
Step 3
Add 3 cups water, stirring to scrape up any browned bits. Add the beans. Adjust the heat so the mixture simmers gently but steadily and cook until it thickens, about 5 minutes. Chop 1 cup cilantro leaves and tender stems. Crumble the queso fresco if you’re using it.
Step 4
When the chili is ready, taste and adjust the seasoning. Serve, garnished with the cilantro and queso fresco.
