Ultimate Peruvian Garlic Vegetarian Black Bean Chili

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  • 2 tablespoons canola oil
  • 1 medium onion, cut into 1/4-inch dice
  • 1 medium red bell pepper, cut into 1/4-inch dice
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon ancho chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne
  • Kosher salt
  • Pepper
  • 1 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
  • One 15-ounce can crushed tomatoes
  • Three 15-ounce cans black beans, rinsed and drained
  • 1 tablespoon honey
  • 3 Tbs Ultimate Peruvian Garlic Sauce
  • Cilantro leaves, for garnish
  • Greek yogurt, for serving


  • In a large saucepan, heat the oil.
  • Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
  • Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper.
  • Cook, stirring, for 1 minute.
  • Add the crushed tomatoes, black beans, honey, 3 tbs of Ultimate Peruvian Garlic Sauce and 2 cups of water and bring to a simmer.
  • Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced, about 20 minutes.
  • Stir in the orange juice and season with salt and pepper.
  • Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest.
  • Serve with yogurt.