Black Bean, Yellow Pepper and Cumin Chili

Every month, our members are sent a box full of delectable wines that are paired with recipes for the perfect complementary dishes. This month is no exception. Not a member of WA? You should probably get on that here. For now, try whipping up this great chili recipe and opening up a bottle of the 2011 La Vida Al Camp Novembre!


Black Bean, Yellow Pepper, and Cumin Chili

6 tablespoons olive oil
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
2 cups vegetable broth


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.

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