This summery Raspberry Chipotle Black Bean Chili is sure to be your new favorite weeknight dinner. It’s sweet, spicy, hearty, and comes together in less than 30 minutes with just 8 ingredients! Thank you to the National Processed Raspberry Council for sponsoring this post.
My favorite kind of dinner is one where I can just throw ingredients into a pot and end up with a delicious, healthy meal. This vegetarian chili is just that – 8 ingredients, one pot, and less than 30 minutes later you will have dinner on the table.
The secret to this flavorful chili? Frozen raspberries! I love frozen raspberries because they’re easy to find any time of year, always ripe, don’t get moldy after a few days, and are often cheaper than fresh raspberries. They add a great tart-sweet flavor to this chili, which balances the spicy and smoky chipotle flavor perfectly.
Aside from being delicious, this chili is packed with nutrition! It has protein and fiber-rich black beans, lots of veggies, and of course, frozen raspberries. Frozen raspberries are a great source of vitamin C, fiber, and phytonutrients like anthocyanins (which give raspberries their gorgeous red color and antioxidant benefits)!
MY OTHER RECIPES
This is the perfect chili recipe for summer – it’s still hearty and comforting, but it’s bright, fresh, and a little fruity, too! In addition to being a great weeknight meal you can easily reheat, it would make an excellent summer BBQ potluck or Father’s Day meal as well.
Here’s the recipe:
Raspberry Chipotle Black Bean Chili
Ingredients
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 chipotle pepper in adobo sauce, finely chopped (about 1 1/2 teaspoons)
- 1 28-oz can diced tomatoes, preferably no salt added
- 2 15-oz cans black beans, drained and rinsed
- 1 cup frozen red raspberries
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- limes, plain Greek yogurt, and cilantro, for topping (optional)
Instructions
- Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes, until the onion and pepper are tender and the flavors have melded.
- Serve with desired toppings and enjoy!
Enjoy this chili with a squeeze of lime, fresh cilantro and Greek yogurt for topping, and a hunk of hearty bread on the side.
If you like this recipe, check out some of my other favorite super easy one-pot dinner recipes:
- Sweet Potato Lentil Chili
- Easy Coconut Curry
- Thai Coconut Chicken Soup
- Slow Cooker Chicken Tikka Masala
Have you ever cooked a savory dish using frozen raspberries? Be sure to check out RedRazz.org for more savory entree recipes that feature frozen raspberries, like this Raspberry Ginger Glazed Salmon – can’t wait to try that!
What an interesting combination! Especially with raspberries in season, excited to try this out!
Let me know how you like it! :)
Love this great looking dish!!! It looks so delicious. I can’t wait to make it. Thanks for sharing:)
Thank you Jessi!
What a cool combo, I love raspberry chipotle sauce, I will have to give this a try.
I hope you enjoy it!
Such an interested combo but I can see how it would be delicious! Sweet and savory is my jam.
I’ve been really into the sweet/savory thing lately too – so good!
I just made this and had a a taste. (I had everything!) it is delicious. I can’t wait to have a bowl tonight. I’m accompanying g it with a salad with homemade vinaigrette and an oatmeal muffin 😄
Yay, that’s awesome!! Great sides, too – enjoy it! :)
This is such an interesting combo! I love combining sweet and savory. Can’t wait to try it out! Do you think it reheats well (so I can make a big batch for my lunches)?
Yes, definitely!
Nice one Anne, this I must try and make!
Thanks Deano! Enjoy!
I could literally have chipotle with everything, ha! I love it
It’s so yummy!
Looks super, thanks. We cannot have too many raspberries in our lives!