---
title: "Black Bean Chili: Zesty Tortilla Chips and Spicy Crema"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-chili-5b7c7fa430006c57f42fe7d2
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Spicy
  - Vegetarian
  - Chili
  - Comfort Food
rating: 4.0
rating_count: 1200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Hearty flavors and spicy crema make it a masterpiece
  - theme: Ease of prep
    text: Simple and filling, perfect for weeknight meals
image: "data/recipes/black-bean-chili.jpg"
---
Wash and dry all produce. Adjust oven rack to middle position and preheat oven to 425°F. Halve, core, and seed @long green pepper{1%unit} and @poblano pepper{1%unit}, then cut into ½-inch squares. Halve, peel, and cut @yellow onion{1%unit} into ½-inch pieces. Finely chop 1 @corn tortillas{4%units} into small pieces and set aside. Zest 1 tsp from @lime{1%unit}, then halve; cut one half into wedges.

Place @whole peeled tomatoes{14%oz} in a medium bowl and crush them into small pieces with your hands. Heat @vegetable oil{2%tbsp} 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{1%tbsp}, @cumin{1%tsp}, ½ tsp @sugar{1%tsp}, and half the @chili powder{1%tsp} into pot. Cook, stirring, until fragrant ~{1%minute}. Season with salt and pepper. Stir in tomatoes, @black beans{15%oz} with 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 corn tortillas and cut in half. Turn 90 degrees and cut in half again to create 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 tortilla chips on it in a single layer. Drizzle with remaining vegetable 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{2%tbsp}, half the @hot sauce{1%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.