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This week I finally spent some long overdue time reorganizing my kitchen cabinets. As much as I love a beautifully organized pantry, the reality of my life is that:
a) I am one of the least naturally organized people I know.
b) I live in a loft and have extremely limited cabinet space.
c) I try to cram two kitchens’ worth of stuff into my little loft.
So needless to say, my cabinets can turn into a bit of a jungle.
However, they can also turn into a bit of a surprise treasure chest when it comes time for cleaning! My unexpected loot this time around was finding seven (yes 7!) cans of black beans in the cabinets. Not quite sure how that happened, but it gave me a great excuse to make a double batch of one of my favorite chilis — a simple Smoky Black Bean Chili.
This is definitely one of my favorite winter soups. It is quick, it can usually be made with simple staples I keep on hand, it is a really inexpensive meal, and it’s fresh and healthy. But more than that, it is SUPER delicious with the extra kick of chipotle and bottle of beer in there. I love topping mine with avocados and cheese and maybe a few crumbled tortilla chips. But you can also easily omit the cheese to make it vegan.
Definitely a yummy way to use up lots of black beans and enjoy some cozy comfort food in the process.
What would you make with a surplus of black beans?
Heat oil in a large saucepan or stockpot over medium-high heat until shimmering. Add onlon and saute for 5 minutes until translucent, stirring occasionally. Add garlic and continue sauteing for 2 minutes until fragrant. Add the beer (or broth), black beans, diced tomatoes and green chiles, chipotle in adobo, cumin, chili powder, oregano, and salt. Stir to combine.
Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes. Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.
