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Black Bean, Yellow Pepper, and Cumin Chili

Black Bean, Yellow Pepper, and Cumin Chili

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  • 1 12-ounce onion, coarsely chopped (about 3 cups)
  • 1 large yellow bell pepper, chopped
  • 1 1/2 tablespoons cumin seeds
  • 4 teaspoons minced canned chipotle chilies
  • 3 15-ounce cans black beans, well drained
  • 2 14 1/2-ounce cans diced tomatoes with roasted garlic

Recipe Preparation

  • Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.

Recipe by Melanie Barnard, Brooke Dojny,Reviews Section

Black bean chili

What is Margaret Fox, the most famous chef ever to cook in Mendocino County, doing working at a grocery store in Fort Bragg?

Technically she’s the culinary director, which she says means “basically anything having to do with cooking.” But in truth, Fox may be doing more to introduce the region’s residents to good food at the market than she ever did running a destination restaurant.

Not long ago, breakfast at Fox’s Cafe Beaujolais was the highlight of every foodie’s Mendocino pilgrimage. Here on Northern California’s often-chilly, wind-swept coast, tourists have the time and the need for a serious meal at the beginning of the day.

Fox’s breakfasts were homey and delicious -- the best in the state, according to one high-powered restaurant critic.

Her buttermilk and cinnamon coffee cake is iconic, as is her black bean chili. Seemingly simple, they have a surprising complexity of flavor. Toss in an egg dish and you’re set for whatever the day might bring you.

Though few great restaurants deign to even serve breakfast, Beaujolais -- a bit of an odd place, as befits the area -- built its reputation around it.

Cafe Beaujolais, running without Fox since 2000, is still going strong, though these days serving dinner only, bowing to competition from the area’s many bed-and-breakfast inns. And after a tumultuous decade, Fox has moved on. But to a grocery store?

Well, in the first place, the Harvest Market isn’t just any grocery store. It is nothing less than a compendium of most of the best things to eat from the area. Golden Gravensteins and fresh-pressed juice from the Philo Apple Farm colorful cherry tomatoes from Comptche Creek cheese from local Yerba Santa and Elk Creamery dairies as well as Northern California favorites Cypress Grove, Andante, Redwood Hill Farm and Cowgirl Creamery salmon, albacore, rex and petrale sole and ling cod from Noyo Harbor not half a mile away and grass-fed beef from Potter Valley’s Mac Magruder. Not to mention the wine department.

So it’s understandable that when the market’s owner Tom Honer approached Fox, she accepted. “It sounded like a complete blast,” she says.

Fox first came to the Mendocino coast in 1975. Fresh out of college (developmental psychology at UC Santa Cruz), she’d had a job fall through in the Napa Valley and she was desperate for something to do. “I said to my dad, ‘What am I going to do?’ He said, why don’t you go to Mendocino? You like to bake, and I’ll bet they have a bakery up there. So I came up. I started in Elk, knocking on doors and asking people for jobs. I figured I’d wind up a hotel maid.”

SHE finally got a job at the historic Mendocino Hotel, but there was only one problem: She’d never worked in a bakery before. “I was 23 years old,” she says. “So the first thing I did was call the co-op and ask them if I could come in and work in their bakery for a couple of days. I said, ‘Hi, you don’t know me, but I’m going to be a baker and I think I’d better learn how.’ ”

She and three partners bought Cafe Beaujolais in 1977 she became sole owner in 1979. It was not the most auspicious moment to be buying a restaurant in a remote location.

“That was right when the gas crisis hit and nobody came to Mendocino for a whole year,” she says. “That was a really difficult time. In retrospect, I’m really glad I was young and stupid. But I couldn’t stand the idea of failure, so I stuck with it and my family was so supportive.”

The restaurant turned the corner in the early 1980s when Ruth Reichl, then restaurant critic for California magazine, singled it out for serving the best breakfast in the state. “That was just magic,” she says. “We started to get really, really busy.”

In 1984 she hired a new dinner cook, Chris Kump, the son of noted New York cooking school teacher Peter Kump. In 1987 they were married. In 1997 they had a daughter, Celeste. For several “bi-continental” years, they tried to make a go of turning a Kump family castle in Austria into a successful bed and breakfast.

But running two businesses in different countries was just too much. In 2000, she and Kump sold the restaurant and in 2001, they divorced -- and it was as nasty and public as a high-profile breakup in a small town can be.

At first after the divorce, Fox worked as a consultant. Then two years ago, Honer came calling. Fox’s first major goal was to modernize the store’s catering department, bringing it up to the level of the store’s wine and cheese departments.

That’s been an introduction to a Mendocino she hadn’t really encountered as the revered owner of a high-end restaurant. “We get everything -- vegetarian, free-range, vegan, regional, organic -- every version and sub-version of everything you can even think of,” she says. “At first it made me a little nuts, but it’s been fun to cook those kinds of things.”

Then there was the price factor. When Fox introduced a cedar-plank-roasted salmon at $18.99 a pound, there was some muttering-- in spite of the fact that it was wild local king salmon (and delicious).

“It’s been an interesting experience because we really need to balance all of those different considerations and slowly introduce new items,” she says.

Now she’s back to her first love, baking. She’s just published a revised edition of her breakfast book “Morning Food,” which includes not only that famous coffee cake and black bean chili, but more than 30 new recipes that didn’t appear in the original.

“Honestly, some of it was beginning to look a little dated, so it needed to be freshened up,” she says. “So I went through a very intense period of retesting all the recipes, weeding out some of them that didn’t make sense any more -- I’ve decided the world doesn’t really need any more recipes with oat bran -- and adding some more that I’d developed in the meantime.”

At the same time, she’s turning her attention to the market’s baking department. The hardest part seems to be convincing supermarket-trained employees that “baking doesn’t mean cooking something from one tub and then spreading it with something from another,” she says.

The store is packaging her coffee cake, sold under her own label, and an “adult brownie,” which she hurries to explain refers to the unsweetened chocolate.

And it may be that she’s winning over more converts to good food here than at the restaurant, where, after all, everyone came in knowing what they were looking for. The cheese section is always staffed with someone to offer tastes, and the new antipasti and olive bar has turned into a big hit.

“We’ve got so many different kinds of people here,” Fox says. “There are people who go around in flip-flops and just want a can of Bud. Then there are a lot of moneyed people who have traveled everywhere and want new things all the time. It’s the most amazing balancing act. But what we’re finding more and more is that if you give them the chance, they want a lot of the same things.”

It’s a new role, introducing people to tastes they may not have had before rather than supplying them with that coffee cake that they already know they love. But it’s one that fits Fox perfectly these days.

Good Toppings for Chili

I actually think (and I feel pretty sure many of you will will agree) that the toppings make the chili. Sour cream, scallions, yellow or red onions, avocados, guacamole, jalapenos (jarred or fresh), salsas of all kinds, fresh diced tomatoes. And lots of shredded cheese which you can switch up from cheddar to Monterey Jack to havarti to fontina to a Mexican blend. Or try crumbled Cotija, dry and tangy and a little salty, not dissimilar to feta. Delicious. Or quesco fresco cheese, milder and softer, still crumbly — give it a go on your next chili night.

How to Make Black Bean Soup &ndash the Recipe Method

First, heat the olive oil in a large pot to medium heat. Add the peppers, onion, celery and carrot. Cook for 10 minutes, stirring a bit, or until the vegetables soften up. I use my Dutch oven for this, which works great.

Add the garlic, chili powder, cayenne, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. You can easily adjust your seasoning preferences here by using more or less, or swapping in your favorite seasoning blends.

Cook, stirring for 30 seconds, until the garlic becomes fragrant.

Add the black beans and chicken (or vegetable) stock and stir. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. You can simmer longer to develop more flavor if you&rsquod like. I usually simmer at least 30 minutes or longer. If the soup thickens up too much, stir in a bit of water or extra stock or broth.

Optional, for a Creamier Soup: Transfer about half of the soup to a food processor or blender and blend until smooth. Add back to the soup. You can also use an immersion blender for this. Use caution handling hot soup. You can easily serve this soup without blending for a chunkier soup, which I do sometimes.

Adjust with salt and pepper. Serve into bowls and swirl in some fresh lime juice. Garnish and enjoy!

Boom! Done! Such an easy recipe, right? Easy soup! Easy is a good thing. I love easy cooking. This will make you 4 good sized bowls of black bean soup. I hope you&rsquore hungry!

Treat yourself to a vegan delicacy with these amazing black bean recipes

If there’s one food that’s a must eat for any vegan diet, it’s black beans. These delicious little pods of flavor & nutrients will not only spice up any dish but are full of fantastic vitamins & minerals.

Though they’re full of great potential health-wise, cooking-wise, black beans can get a bit. . . stale. Many recipes on the internet simply toss them with some sort of grain and call it a day, which can get tiring very quickly.

But what if that wasn’t the case? We munch our way through the internet to find the best black bean recipes that will help take this must-have vegan delicacy to new heights. Grab your crock pots and let’s get cooking.

Vegan Black Bean Soup

This first addition to our list of black bean recipes is an old classic that satisfies like nothing else! Easy & hearty, this is the recipe you can use when you need some comfort food without the calories.


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 pinch black pepper
  • 4 cups vegetable broth
  • 4 (15 ounce) cans black beans
  • 1 (15 ounce) can whole kernel corn
  • 1 (14.5 ounce) can crushed tomatoes


  1. Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots, and garlic for five minutes.
  2. Season with chili powder, cumin, and black pepper – cook for one minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
  3. Meanwhile, in a food processor or blender, process the remaining 2 cans beans & tomatoes until smooth.
  4. Stir into boiling soup mixture, reduce heat to medium, and simmer for fifteen minutes.

Black Bean Burgers

Want the feel and taste of a nice savory burger without the meat? This next addition to our list of black bean recipes is for you!


  • 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup finely chopped bell pepper (1/2 of a pepper)
  • 1 cup finely chopped yellow onion (1/2 of a large onion)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 and 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup bread crumbs or oat flour
  • 1/2 cup feta cheese (skip if vegan)
  • 2 large eggs (can use vegan substitutes)
  • 1 tablespoon vegan Worcestershire sauce (can use substitutes like soy sauce)
  • 2 tablespoons ketchup, mayo, or BBQ sauce
  • Pinch salt & pepper


  1. Preheat the oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for fifteen minutes until slightly dried out.
  2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about five to six minutes.
  3. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, vegan worcestershire, ketchup, salt, and pepper).
  4. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
  5. Form into patties– about 1/3 cup of mixture in each.
  6. To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, twenty minutes total.
  7. To grill: Place patties on greased aluminum foil and grill eight minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
  8. Serve with your favorite toppings. Store leftovers in the refrigerator for up to five days.

Southwest Quinoa & Black Beans

This last addition to our list of black bean recipes is for those days you want something quick and that creates little mess in your kitchen.


  • 3 tablespoons olive oil
  • 1/2 onion, diced
  • 1/2 a red bell pepper, diced
  • 1 cup quinoa
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon paprika
  • 3/4 teaspoon sea salt
  • black pepper
  • 1 cup broth or water
  • 1 15 ounce can black beans, drained and rinsed
  • cilantro for serving


  1. Carefully rinse quinoa using a fine mesh strainer. Drain well and set aside.
  2. In a medium sized pot, heat olive oil over medium-high heat until hot & shimmering. Add diced onion and bell pepper and sauté until quite soft and starting to caramelize – about four to five minutes.
  3. Add quinoa with spices, salt, and a few grinds of black pepper. Stir to coat quinoa with spices and lightly toast the quinoa. Cook until quinoa is starting to appear more dry and stick to the bottom of the pan a little bit.
  4. Pour in broth or water and scrape up any browned bits from the bottom of the pan. Bring to a simmer, cover, and reduce heat to low.
  5. Cook covered for twenty-five minutes. Turn off the heat and leave covered to steam for about five minutes. Remove the cover, fluff the quinoa, and allow steam to release for another five minutes or so. Add the black beans and stir gently to combine. Put the cover back on the pan and allow beans to warm slightly before serving.
  6. Serve topped with cilantro and your favorite Mexican garnishes.

Have any other great black bean recipes? Drop them below in the comments so we can keep on munching!

Partner: Nicole Zamlout Nicole is a fan of stories. She loves seeing them unfold in her favorite fandoms such as Marvel, Arrowverse, and 'Lucifer'. While watching new fandoms and shows unfold, Nicole can't wait to see what stories to tell you all about next!

Toppings for this Healthy Black Bean Chili

There are lots of great toppings for black bean chili. Here are a few fun toppings to try:

  • Chopped cilantro
  • Sliced jalapeños
  • Salsa
  • Diced green onions
  • Tortilla strips
  • Sour cream or plain Greek yogurt
  • Diced cherry tomatoes
  • Shredded or crumbled cheese (Colby Jack or Goat Cheese)
  • Diced or sliced avocado
  • Finely chopped red onions

Black Bean Chili

Black bean chili doesn’t get any easier than this. In a few easy steps, you’ll create a dish that is packed with flavor and will keep you satisfied for hours. Have you ever added quinoa to your chili? As we’ve mentioned before, quinoa has many benefits! It is a complete, plant-based protein meaning it contains all the essential amino acids and is also an excellent source of manganese and phosphorous. If you’re not a fan of quinoa, you can prepare the chili without it and enjoy it with a side of brown rice or with a few corn tortillas. The black beans in this recipe add protein and fiber to help keep you satiated for hours. If using canned beans, make sure you rinse them well to remove all that extra sodium.

Start by cooking the quinoa and rinsing your beans, if you’re using canned black beans. Chop up your veggies, sauté them in olive oil over medium heat and add the cumin. Once that has cooked for a few minutes, you’ll add the tomato sauce, black beans, and quinoa. After about fifteen minutes on low-medium heat, this baby is ready to enjoy! Add your favorite garnish or pair with some whole grain crackers.

You can even have this black bean chili on its own topped with avocado and fresh cilantro. The options are pretty much endless so have some fun with it. The flavors of the garlic, peppers, cumin, and cayenne will help spice up your night!

Hope you have fun making this, and as always let us know if you give it a try! Also feel free to share your favorite chili renditions in the comments below. xo

Find the most delicious recipes here

Soak beans overnight, or for at least 6 hours, in water to cover (or boil beans for 2 minutes in water to cover and set aside, covered, to soak for 2 hours (older beans will need to soak longer).

Drain and rinse beans and place in large cooking pot with finely chopped medium onion, garlic, and dry spices. Add enough water to cover, plus 1-1/2 inches. Bring to a simmer, stirring occasionally, until beans are very tender, 1 hour or more (longer for older beans). If necessary, add water in small increments to avoid burning and maintain simmer.

As beans cook, saute green pepper, celery, and remaining onion in a small amount of vegetable oil until they are translucent and celery is tender.

When beans are done and still very hot, combine all ingredients in a large bowl or pot and blend well. Allow flavors to marry for at least 1 hour. Serve hot, or enjoy reheated later.

  • 1 large onion
  • 6 cloves garlic
  • 4 stalks of celery
  • 1/2 red, yellow or orange bell pepper
  • 1 Tablespoon vegetable oil
  • 4 Cups vegetable broth
  • 4 cans reduced-sodium black beans
  • 1/2 Tablespoon cumin
  • Salt and pepper, to taste
  • 1 Pinch of red chili flakes (optional)

Dice onions, bell pepper, celery mince the garlic.

In a large Dutch oven over medium-high heat, add 1 tablespoon of vegetable oil. Cook veggies and garlic until tender and onions are translucent, about 8 minutes.

Add vegetable broth increase heat to high.

Add black beans (do not drain!), cumin, salt, pepper and chili flakes (if using).

Reduce heat to low and simmer 45-60 minutes, stirring occassionally.

Remove Dutch oven from heat. Using an immersion blender on low (or a potato masher), mix and mash the soup until it's at your desired consistency. For the best results, the soup should be well combined but still have some whole black beans.

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large yellow bell pepper,chopped
  • 5 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 15-ounce cans black beans, rinsed
  • 2 14-ounce cans no-salt-added diced tomatoes, undrained
  • 1-2 canned chipotle peppers in adobo sauce, minced (see Tip)
  • 2 cups vegetable broth
  • 2 teaspoons light brown sugar
  • 2 cups Cooked Wheat Berries, (recipe follows)
  • Juice of 1 lime
  • 1 avocado, diced
  • ½ cup chopped fresh cilantro

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

Watch the video: Φασόλια Χάντρες με Πιπεριές. Vegan u0026 Νόστιμο


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