Black bean chili is the perfect comfort food! This vegetarian chili is easy, naturally gluten-free and dairy-free! Tips for the best chili toppings!
Gather and measure all the ingredients. Chop the onion, mince garlic, drain the black beans.
Heat olive oil in a soup pot/dutch oven/stockpot. Add the chopped onions and cook on medium-low for about 5 minutes until onions are translucent and softened.
Add the garlic and spices (including salt) and cook for one minute.
Add the fire-roasted tomatoes and honey. Reduce heat to low, cover and simmer for about 30 minutes.
Add the black beans and cook for about 5-7 minutes until beans are heated through.
Serve immediately with toppings and garnishes of your choice. Store leftovers in an airtight container in the refrigerator. Makes delicious leftovers.