HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlack Bean Chili
Black Bean Chili

Black Bean Chili

with Zesty Tortilla Chips and Spicy Crema

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Chili is the perfect place to start if you’re trying to incorporate more meatless recipes into your routine: it’s simple, it’s filling, and it has hearty flavors that are easy to enjoy. This vegetarian version is based around black beans, although the legumes are not the only highlight. Green peppers, earthy spices, and dashes of hot sauce, cheese, and sour cream make it a masterpiece that you can scoop right up with the oven-baked crispy tortillas.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Long Green Pepper

1 unit

Poblano Pepper

1 unit

Yellow Onion

6 unit

Corn Tortillas

1 unit


14 ounce

Whole Peeled Tomatoes

1 tablespoon

Southwest Spice Blend

1 teaspoon


1 teaspoon

Chili Powder

13.4 ounce

Black Beans

4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

¼ cup

Monterey Jack Cheese


Not included in your delivery

4 teaspoon

Vegetable Oil

½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate90 g
Sugar14 g
Dietary Fiber29 g
Protein27 g
Cholesterol35 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Medium Pot
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve, core, and seed long green and poblano peppers, then cut into ½-inch squares. Halve and peel onion, then cut into ½-inch pieces. Finely chop one tortilla into small pieces. Zest 1 tsp zest from lime, then halve; cut one half into wedges.


Place tomatoes in a medium bowl. Using your hands, crush them into small pieces. (TIP: If you have a food processor or blender, you can pulse them in there instead.) Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and both peppers. Cook, stirring occasionally, until just softened, 2-3 minutes.


Stir Southwest spice, cumin, ½ tsp sugar, and half the chili powder into pot. Cook, stirring, until fragrant, about 1 minute. Season with salt and pepper. Stir in tomatoes, black beans and their liquid, ¼ cup water, and chopped tortilla. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until thickened, 18-20 minutes.


Meanwhile, stack remaining tortillas and cut in half. Turn 90 degrees and cut in half again so that you have 4 stacks of wedge-shaped chips. Set aside. In a small bowl, stir together lime zest, remaining chili powder, and a pinch of salt and pepper.


Lightly oil a baking sheet, then place tortillas on it in a single layer. Drizzle with oil and sprinkle with zest mixture on both sides. Bake in oven until crisp, 8-10 minutes, flipping halfway through. Immediately season with salt once done. Meanwhile, in another small bowl, mix together sour cream, half the hot sauce, and juice from lime half. Season with salt and pepper.


Once chili is done, give it a check and add a splash of water if very thick. Divide between bowls. Sprinkle with cheese and dollop with crema. Drizzle with remaining hot sauce to taste. Serve with chips and lime wedges on the side.