Black Bean Chili with Homemade Salsa Verde

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This flavorful chili is gluten free and vegan and can be made in a slow cooker, Insta-pot or stovetop depending on your timeline.

Recipe Ingredients

  • 1 pound Black Beans, rinsed
  • 1 medium Onion
  • 6 cloves Garlic
  • 8 cups Vegetable Broth
  • 1 can Fire Roasted Tomatoes, 15 oz
  • 1 tablespoons Cumin
  • 1 jar Roasted Red Peppers, 12 oz
  • 2 cups Salsa Verde


1. If using a slow cooker or insta-pot you do not need to presoak the black beans. If cooking on a stovetop soak overnight or swap out for canned black beans. Add beans to your choice of pot. Add onion, garlic, 6 cups of vegetable broth, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.


2. Cover and cook for 6-8 hours o high or until the beans are completely tender. Give the mixture a good stir.


3. Add more broth as needed to reach your desired consistency.


4. Serve topped with your choice of fresh ingredients such as avocado, cilantro, cheese, sour cream, etc.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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