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Black Bean, Yellow Pepper, and Cumin Chili


On a snowy day there is nothing more perfect than some black bean chili topped with Sincerely, Brigitte™ chipotle cheese!!! Here is a wonderful recipe sent to us by a fan, not only would it be delicious way to chase away the cold on a winter's day it is also sure to be a smash hit at your Super Bowl party!!!

  • Duration
  • Cook Time
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  • 6 ServingsServings


  • 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. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)

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