5 from 1 vote
Spicy Black Bean Chili with Hearty Greens | Letty's Kitchen
Spicy Black Bean Chili with Hearty Greens
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins

The timing is for pressure cooker or Instant Pot. This spicy black bean chili with hearty greens will rock your chili world. You will totally love how the greens balance the already vibrant flavors of this nourishing vegetarian chili. Makes about 8 servings.

Course: Main Course, Soup
Cuisine: Gluten-free, Vegan Friendly, Vegetarian
Keyword: black beans, vegetarian, chili, hearty greens
Servings: 8 servings.
Calories: 245 kcal
Author: Letty Flatt
  • 2 cups dried black beans , rinsed and soaked 6 to 8 hours or overnight (see note)
  • 2 tablespoons olive oil
  • 3 red onions , chopped, about 2 ½ cups
  • 4 cloves garlic , minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • 2 cups water
  • 2 teaspoons chipotle chile oil (recipe below)
  • 7 ounces mild green chiles , diced
  • 1 ½ cups red salsa , purchased or homemade
  • 5 ounces bitter greens e.g. arugula , beet greens, mess o' greens, mustard greens, etc., washed, large stems removed, leaves coarsely chopped
  • 1 tablespoon red wine vinegar
  • Avocado
  • Jicama , cut in matchstick lengths
  • Diced green chiles
  • Chopped cilantro leaves
  • Cotija cheese crumbles , optional
  • Sour cream or Mexican crema , optional
For the Chipotle Oil:
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 2 to 3 tablespoons canola oil
  1. In a pressure cooker, heat the olive oil over medium flame. (see notes for regular stove-top cooking)
  2. Add the onions and garlic. Sauté, stirring occasionally until the onion is soft, about 10 minutes.
  3. Add the chili powder, cumin, and oregano, stirring to mix into the onions. Add the water, soaked beans, chipotle oil, green chiles, and salsa.

  4. Lock the lid in place and cook on high pressure 13 minutes. Quick release the pressure.
  5. Stir in the greens and cook about 5 minutes, until they shrink and disappear into the beans. Stir in the vinegar. Taste, adding salt to your liking. Serve with your choice of garnishes, vegan or the optional cheese and sour cream.
For the chipotle oil:
  1. In a blender puree the chiles with the oil until smooth, adding a bit more oil, if needed, for a smooth paste. Reserve in freezer to use as desired.
Recipe Notes

For regular stove-top cooking, be sure to soak the beans beforehand. Keep an eye on the water level as the beans cook, always keeping them covered with liquid. Depending on the age of the beans, cooking time will be one to 3 hours, until the beans are perfectly tender.