Name: Vegetarian Black Bean Chili
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: ¼ cup extra-virgin olive oil; 6 garlic cloves, chopped; 2 medium onions, chopped (about 2 cups); 2 medium red bell peppers, chopped (about 1⅔ cups); 2 Tbsp. chili powder; 2 tsp. dried oregano; 1½ tsp. ground cumin; ½ tsp. cayenne pepper; 3 15-oz. cans black beans, drained, ½ cup liquid reserved; 1 15-oz. can tomato sauce; Kosher salt, freshly ground pepper; Grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions (for serving, optional)

A bowl of black bean chili with sour cream cheese and cilantro.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Some recipes demand to be followed to the letter, while others are open to interpretation. This black bean chili recipe is definitively the latter. It’s delicious as is, but the genius of this cozy dish lies in its (almost) infinite adaptability. Do you love jalapeños? Add a few! Prefer pinto beans over black beans? Go wild! Are you warding off vampires? Add more cloves garlic—and godspeed to you. If you need inspiration, take a quick gander through the reader comments: Others have added vegetarian “meat” crumbles, bacon, ground turkey, bison, corn, and green chiles.

A few tricks make this hearty weeknight recipe great. First, plenty of peppers and onions add sweetness and complexity, while sautéing the chili powder, oregano, cumin, and cayenne allows the flavors to build. A can of tomato sauce provides concentrated tomato flavor, which minimizes simmering time. Of course, the real fun of chili comes from piling on your favorite toppings. This recipe offers plenty of options, but once again, don’t let it limit you—crumbled tortilla chips, diced raw onion, and cheddar cheese are always a big hit.

Chef Robyn Fuoco came up with this recipe to make the most of her well-stocked pantry, and chances are, you already have most of these ingredients on hand. Serve this chili with cornbread, over mac and cheese, or poured onto baked potatoes or sweet potatoes. It’s your recipe now: Go wild.