STREAMING NOW: Simply Nigella

Black Bean Bourbon Chili

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from the January/February 1991 issue of Chile Pepper magazine, Nancy Gerlach’s article on Hot & Spicy VEGETARIAN ENTREES. The intro to the recipe says, “Beans are inexpensive and an excellent source of protein as well, making them one of the best nutritional bargains on the market. Add some flour tortillas and grated cheese and they can’t be beat. This chili tastes so good that you’ll hardly miss the meat.” The long cook time is mainly 2 1/2 to 3 hours simmering time. Heat scale: medium.”
3hrs 35mins

Ingredients Nutrition


  1. Soften the chiles by covering with hot water and allowing them to rest for 10 minutes. Puree the chiles with their soaking liquid to a smooth paste.
  2. Sauté the onions and garlic in the oil until soft. Add the pureed chiles, beans, tomatoes, and water. Bring to a boil, reduce the heat, stir in the bourbon, and simmer for 2 ½ to 3 hours or until done. Add the cumin and continue to simmer and additional 30 minutes.
  3. Serve the chili in bowls topped with the grated cheese, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a