Vegetarian Black Bean Chili Olé

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 6)

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil
  • 1 tablespoon ancho chile powder or regular chile powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 2 cups water
  • 1 cup dry red wine (or 1 cup water)
  • 3 tablespoons cornmeal
  • 1 1/2 teaspoons dried oregano leaves
  • 1 teaspoon salt
  • 2 large bell peppers (any color), chopped
  • 1 tablespoon fresh lime juice
  • Top with sliced green onion, cheddar or jack cheese, avocado, and lime.


Sauté onion and garlic in oil until soft, about 5 minutes.

Add spices and cook, stirring constantly, until aromatic, about 1 minute.

Add beans, tomatoes (including juice), water, wine, cornmeal, oregano, and salt; stir.

Simmer uncovered, stirring occasionally, until thick, about 1 hour.

Stir in bell peppers; simmer 10 minutes. Remove from heat; stir in lime juice.

Serve chili and top with garnishes of onion, cheese, avocado, and lime, if desired.


Browse all of our classic DHC recipes

  • For heartier chili: In step 3, add in browned, extra-lean ground beef or turkey, pieces of cooked chicken, or firm tofu (drained and crumbled).
  • Serve with cornbread or warmed flour and corn tortillas. Use any beans you like, including pinto, kidney, and garbanzos.
  • Make it in advance! Like most soups and stews, chili tastes even better the next day.