Smoky Ghost Pepper Chili Black (Print View)

Hearty, bold chili with smoky ghost peppers, black beans, and tomato. A flavorful option for spice fans.

# Components:

→ Vegetables and Aromatics

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 4 cloves garlic, minced
04 - 1 large red bell pepper, diced
05 - 1 large carrot, diced
06 - 1 celery stalk, diced
07 - 1-2 dried ghost peppers, stems and seeds removed, finely chopped

→ Beans and Tomatoes

08 - 3 cups cooked black beans
09 - 1 (28-ounce) can crushed tomatoes
10 - 1 cup tomato sauce
11 - 1 cup vegetable broth

→ Spices and Seasonings

12 - 2 tablespoons chili powder
13 - 2 teaspoons smoked paprika
14 - 1 teaspoon ground cumin
15 - 1 teaspoon dried oregano
16 - 1 teaspoon salt
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon brown sugar
19 - 1/2 teaspoon ground cinnamon

→ Garnishes (Optional)

20 - Fresh cilantro, chopped
21 - Sliced green onions
22 - Sour cream or vegan alternative
23 - Shredded cheese or vegan cheese
24 - Lime wedges

# Directions:

01 - In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the diced yellow onion, minced garlic, diced red bell pepper, diced carrot, and diced celery. Sauté for 6-8 minutes, or until the vegetables begin to soften. Stir in the finely chopped ghost peppers (handle with gloves), chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, optional brown sugar, and optional cinnamon. Cook for an additional 1-2 minutes until fragrant.
02 - Incorporate the cooked black beans, crushed tomatoes, tomato sauce, and vegetable broth into the pot. Stir thoroughly to ensure all ingredients are well combined.
03 - Bring the chili mixture to a gentle boil. Reduce the heat to low, cover the pot, and allow it to simmer for 45-60 minutes. Stir periodically to prevent sticking. If the chili becomes too thick, add a small amount of additional vegetable broth or water to achieve the desired consistency.
04 - Taste the chili and adjust seasonings as needed. For increased heat, cautiously add more finely chopped ghost pepper in small increments. Serve the chili hot, optionally garnished with fresh cilantro, green onions, sour cream or its vegan alternative, shredded cheese or its vegan alternative, and lime wedges.

# Expert Advice:

01 -
  • Ready in just over an hour
  • Perfect make-ahead meal that improves with time
  • Customizable heat level to suit your preference
  • Packed with protein from black beans
  • Naturally gluten-free and easily made vegan
02 -
  • Ghost peppers rank among the world's hottest chilies start with less than you think you need
  • This chili freezes beautifully for up to 3 months
  • The flavor improves significantly after resting overnight
  • Always wear gloves when handling ghost peppers to avoid painful burns
03 -
  • Allowing the chili to cool completely before refrigerating and reheating the next day creates the most developed flavor profile.
  • This resting period gives the ghost peppers time to fully infuse the dish and allows all the spices to meld harmoniously.
  • If you're serving it the same day you make it allow it to sit off the heat covered for at least 30 minutes before serving for a similar effect.

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