This vegetarian chili is a hearty, rib-sticking meal packed with tons of flavor. Poblano peppers are not overly spicy, but they are very flavorful and add a lot of depth to this dish. Cumin and dried oregano are classic chili spices, and a dash of red pepper flakes kicks up the heat a notch. A quick broil of the veggies and spices helps to unlock their fragrance, and softens the onion and garlic. This chili is served over quinoa, an ancient grain that’s packed with high quality protein. Garnish with a little sour cream for added richness and scallion for a pop of color.

Smoky Black Bean Chili

  • Servings: 4
  • Difficulty: 2 hours, 30 minutes
  • Print

Ingredients

  • 1 poblano pepper, finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp cumin
  • 1 tbsp sweet paprika
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 1 tbsp vegetable oil
  • 1 (15.5 oz) can black beans
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups cooked quinoa
  • 1/2 cup sour cream
  • 1/4cup chopped scallions

Directions

1) In a Suvie pan, stir together the onion, garlic, poblano, cumin, paprika, oregano, red pepper flakes, 1 tbsp vegetable oil, and 1/2 tsp salt.

2) Place pan in the bottom zone of Suvie. Roast at 400°F for 12 minutes, stirring once halfway through (you can also complete this step by sautéing for a few minutes in a skillet).

02.04.19-009

3) Remove pan from Suvie. Add the diced tomatoes and black beans with their liquid to the pan. Stir to combine and adjust seasoning to taste. Return pan to Suvie.

02.04.19-011

4) Enter cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 2 hours

02.04.19-012

5) Fluff the quinoa and adjust seasoning to taste. Stir the black bean chili and add more salt and pepper as necessary. Serve the chili over the quinoa and garnish with sour cream and sliced scallions.

DSCF4035

Wine Pairing

Red wines that have a fair amount of acidity and tannins tend to pair well with chili. Robust reds like Malbec, Tempranillo, and Shiraz wont be overwhelmed by the heartiness of the dish and will compliment the cumin and chili in the recipe.

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments