Inflammation can silently impact your health, but fighting it doesn’t mean sacrificing taste. Enter chipotle black beans—a bold, satisfying dish packed with anti-inflammatory ingredients to support your wellness journey.
With just a few simple steps, this recipe combines the rich flavors of spices, aromatics, and black beans into a dish you’ll crave every week.
Why Chipotle Black Beans Help Reduce Inflammation
Black beans are a nutritional powerhouse, loaded with antioxidants and fiber. These nutrients work to combat oxidative stress and promote gut health, both of which play key roles in managing inflammation, according to the National Library of Medicine.
Pair that with garlic and cumin, two natural anti-inflammatory agents, and you have a dish designed to protect and nourish your body.
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Chipotle peppers, with their smoky heat, add capsaicin to the mix, a compound known for its anti-inflammatory properties. Together, these ingredients create a flavorful synergy that’s as healthy as it is delicious.
Easy Preparation Tips for Busy Days
This recipe is simple, but planning ahead is key. Soak your black beans for at least 4–12 hours to ensure they cook evenly and absorb the seasonings. Here are a few additional tips to make the process seamless:
- Pre-soak smarter: Soak beans overnight to save time the next day.
- Save time with canned beans: If you’re in a rush, canned black beans can replace dried ones. Just rinse them thoroughly to remove excess sodium.
- Batch cook: Double the recipe and freeze portions for easy anti-inflammatory meals later in the week.
Versatile Ways to Serve Chipotle Black Beans
This dish isn’t just delicious on its own; it’s a versatile base for countless meals. Here are some creative ways to incorporate it into your weekly menu:
- Taco filling: Use the beans as a smoky base for tacos. Add shredded cabbage, avocado slices, and lime for a well-rounded, inflammation-fighting meal.
- Breakfast bowls: Top a bowl of these beans with a fried egg, diced tomatoes, and a dollop of plain Greek yogurt for a protein-packed breakfast.
- Side dish: Serve alongside grilled chicken, roasted vegetables, or whole grains for a balanced dinner.
Adjustments for Special Diets
This chipotle black bean recipe is naturally gluten-free and can easily fit various dietary preferences:
- Vegan-friendly: This recipe is already vegan, but be sure to use vegan-friendly toppings like dairy-free yogurt or nutritional yeast instead of cheese.
- Low-sodium: To reduce salt, use low-sodium broth or water when cooking the beans, and season sparingly with salt.
- Nightshade-sensitive: Skip the chipotle peppers and jalapeños to make it nightshade-free. For a smoky alternative, use a pinch of smoked paprika.
Store & Reheat Like a Pro
Meal prep enthusiasts, rejoice! These beans are easy to store and reheat, making them perfect for busy days.
Once cooled, store them in an airtight container in the refrigerator for up to a week. For longer storage, portion them into freezer-safe containers and freeze for up to three months.
To reheat, simply warm them on the stove with a splash of water or broth to restore their creamy texture.
Anti-inflammation eating doesn’t have to be bland or restrictive. This chipotle black bean recipe proves that you can embrace bold, satisfying flavors while nourishing your body.
Give it a try, and make anti-inflammatory eating a delicious part of your lifestyle!
Chipotle Black Beans Recipe for Anti-Inflammation
Equipment
- Dutch oven or heavy stockpot
Ingredients
- 2 cups dried black beans
- 3 Tbsp extra-virgin olive oil
- 1 red onion diced
- 1 jalapeño diced (optional for anti-inflammatory variation)
- 2 garlic cloves peeled and minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 2 Tbsp chipotles in adobo optional for anti-inflammatory sensitivity
- ¼ cup lime juice
- Kosher salt
Instructions
- Lay the dried black beans on a baking sheet and pick out any stones or broken pieces. Transfer the beans to a Dutch oven or heavy stockpot and add enough water to cover them by about 2 inches. Let the beans soak for at least 4 hours or up to overnight. Once soaked, drain the beans and set them aside.
- Place the Dutch oven on medium heat and allow it to warm up. Once hot, add the olive oil, followed by the diced onion and jalapeño (if using). Stir occasionally and cook until the onion softens, about 5 to 7 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Stir in the chili powder, ground cumin, and dried oregano, mixing well until the spices are fragrant, about 1 minute. Add the drained beans, chipotles in adobo (if using), and 6 cups of water. Bring the mixture to a simmer, cover the pot partially, and let it cook for 1 ¼ to 2 hours. Stir occasionally and check the beans for tenderness as they cook.
- Once the beans are tender, stir in the lime juice and season with 1 teaspoon of kosher salt. Taste the beans and adjust the seasoning by adding more salt if necessary.
- Transfer the cooked beans to an airtight container and refrigerate them. They can be stored for up to 1 week and reheated as needed.
Notes
- For a nightshade-free anti-inflammatory option, omit the jalapeño and chipotles in adobo. Increase garlic and cumin for added flavor.
- These beans can be served as a healthy base for grain bowls, tacos, or even blended into soups for added protein.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.