Warm up with a bowl of hearty Boston Black Bean Chili—a rich, smoky, and slightly sweet twist on the classic! Packed with tender black beans, savory spices, and a touch of maple for that signature New England flair, this chili is comfort food at its finest. Perfect for game day, cozy nights, or meal prep!
Image source: AI-generated
Serves: 6–8 | Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins
Ingredients
- Peppers & Aromatics
- 3 red bell peppers
- 3 yellow bell peppers
- 1 cup red onion, chopped
- ¼ cup jalapeño slices (jarred or fresh), chopped
- 5 garlic cloves, minced
- 2 tbsp olive oil
- Spices
- 3 tbsp ground cumin
- 2 tbsp ground coriander
- 3 tbsp chili powder
- 3 tbsp dried oregano (preferably Mexican)
- 1 tsp salt (plus more to taste)
- Canned Goods & Liquids
- 3 (16 oz) cans chopped tomatoes (with juice)
- 3 (16 oz) cans black beans, drained/rinsed
- 2 (16 oz) cans black beans (undrained)
- 2 cups strong brewed coffee
Instructions
- 1. Char the Peppers
Grill or Stovetop: Place whole bell peppers directly over a grill flame or gas stovetop burner. Char until skins are blackened, turning occasionally.
Steam & Prep: Transfer peppers to a paper bag, seal, and let steam for 3 minutes. Remove skins, cores, and seeds. Dice into ½-inch pieces; set aside.
2. Toast the Spices
In a dry skillet over medium heat, toast cumin, coriander, chili powder, oregano, and salt for 2–3 minutes until fragrant. Immediately transfer to a bowl to prevent burning.
3. Build the Chili
Sauté Aromatics: Heat olive oil in a 5-quart pot. Add onion and jalapeños; cook until soft (5 mins). Stir in garlic and cook for 1 minute.
Combine Ingredients: Add tomatoes, all black beans (with juices from 2 cans), toasted spices, and diced charred peppers. Stir well, cover, and simmer for 15 minutes.
Add Coffee: Pour in brewed coffee; simmer uncovered for 10 more minutes. Adjust salt and spice levels to taste.
4. Serve
Ladle into bowls. Pair with crusty bread, sour cream, or avocado.
