When it’s cold outside, there’s nothing like chili to warm you up from head to toe, and our latest version is a standout. Hearty beans and fire-roasted tomatoes form the base of this black bean chili. Red, yellow and green bell peppers add crunch, sweetness and abundant nutrients — not to mention a bright dose of color to counteract the winter skies.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
But it’s the combination of spices — chili powder, cumin, chipotle and oregano — that gives this dish its savory, smoky, satisfying kick. Instead of sour cream, protein-rich Greek yogurt tops this chili, and a sprinkle of red onion and cilantro chime in, too. Notice what’s not in this recipe? Health-harming red meat. We promise, you won’t miss it.
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon chipotle powder
- 3/4 teaspoon kosher salt
- 3 bell peppers (green, red, and yellow), cut into 3/4-inch pieces
- 1 28-ounce can crushed fire-roasted tomatoes
- 1 1/2 cups water
- 1 teaspoon dried oregano
- 2 15-ounce cans unsalted black beans, drained and rinsed
- 1 tablespoon apple cider vinegar
- 1/4 cup 0% Greek yogurt
- Chopped red onion and fresh cilantro, for serving
- In a large pot, heat the oil over medium-high heat. Add the onion and cook, covered with a tight-fitting lid and stirring occasionally, for 7 to 8 minutes, until tender.
- Add the garlic and cook, stirring, for 1 minute.
- Add the tomato paste, chili powder, cumin, chipotle powder and salt and cook, stirring, for about 1 minute, or until the tomato paste starts to caramelize. Stir in the bell peppers.
- Add the tomatoes and 1 1/2 cups of water and let come to a boil.
- Stir in the beans.
- Reduce the heat to medium and simmer, partially covered, for 15 to 20 minutes, until the bell peppers are tender.
- Stir in the vinegar.
- Serve the chili topped with a dollop of yogurt and the red onion and cilantro.
Nutritional information (per serving)
Makes 4 servings
Total fat: 9 g
Saturated fat: 1 g
Protein: 16 g
Total carbohydrate: 53 g
Dietary fiber: 17 g
Sugar: 9 g
Added sugar: 0 g
Cholesterol: 1 mg
Sodium: 604 mg
— Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness.