---
title: Black Bean Chili
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-chili-5b7c7fa430006c57f42fe7d2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Spicy
rating: 4.0
rating_count: 1200
source_chef: Michelle Doll Olson
nutrition:
  calories: 710
  protein: 27
  fat: 24
  saturated fat: 7
  carbohydrates: 90
  sugar: 14
  fiber: 29
  cholesterol: 35
  sodium: 750
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Black%20Beans/black-bean-chili.avif"
---

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve, core, and seed @long green pepper{2%unit} and @poblano pepper{2%unit}, then cut into ½-inch squares. Halve and peel @yellow onion{2%unit}, then cut into ½-inch pieces. Finely chop one of the @corn tortillas{12%unit} into small pieces. Zest 1 tsp zest from @lime{2%unit}, then halve; cut one half into wedges.

Place @whole peeled tomatoes{28%oz} 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 @vegetable oil{7%tsp} in a #medium pot{} over medium-high heat. Add onion and both peppers. Cook, stirring occasionally, until just softened, ~{3%minutes}.

Stir @southwest spice blend{2%tbsp}, @cumin{2%tsp}, ½ tsp @sugar{1%tsp}, and half the @chili powder{2%tsp} into pot. Cook, stirring, until fragrant, about ~{1%minutes}. Season with @salt{} and @pepper{}. Stir in tomatoes, @black beans{26.8%oz} and their liquid, ¼ cup water, and chopped tortilla. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until thickened, ~{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, ~{10%minutes}, flipping halfway through. Immediately season with salt once done. Meanwhile, in another #small bowl{}, mix together @sour cream{8%tbsp}, half the @hot sauce{2%tsp}, 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 @monterey jack cheese{½%cup} and dollop with crema. Drizzle with remaining hot sauce to taste. Serve with chips and lime wedges on the side.