Amy’s Black Bean Chili Copycat Recipe

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Amy’s brand soups are a convenient plant-based option. But they can get pricey, and they’re loaded with excess sodium and oil! Below I’ve recreated Amy’s Black Bean Chili, but this version is simple, affordable, and SOS-Free!

Check out the video below to see my method for recreating any packaged meal.

Amy's Black Bean Chili Copycat Recipe
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Amy’s Black Bean Chili Copycat Recipe

Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 2 large white onions, chopped

  • 2 large red bell peppers, chopped

  • 3 to 4 large garlic cloves, minced

  • 4 salt-free 15-ounce cans black beans (2 drained and rinsed, and 2 with their liquid)

  • 2 tablespoons chili powder*

  • 2 teaspoons dried oregano

  • 2 teaspoons granulated onion

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1 teaspoon dried basil

  • ¼ teaspoon black pepper

  • Optional: ¼ to ½ teaspoon red pepper flakes, or some chopped jalapeño*

  • 3 cups water*

  • 2 6-ounce cans tomato paste

  • Optional: garnish with lime juice and cilantro

Directions

  • Instant Pot Directions*
  • Add all ingredients except the tomato paste and garnishes to a 6-quart or larger Instant Pot, and stir to combine.
  • Add the tomato paste on top and do not stir. This will help to prevent a possible burn warning.
  • Secure the lid in the sealing position and set to cook at high pressure for 5 minutes.
  • When the cook time has completed you can either do a natural or a quick release.
  • Stir the chili and use an immersion blender to pulse just a few times to help thicken up the chili (if you don’t have an immersion blender, you can also carefully transfer about a cup of the chili to a regular blender, blend it, and then return it to the pot).
  • Add the optional garnishes and enjoy!

Recipe Video

Notes

  • Spice/Heat Level: Chili powders come from mild to hot, so choose your chili powder based on your preferred heat level. In addition to the chili powder, you can increase the heat level by adding red pepper flakes or jalapeño. If using jalapeño you can include the ribs and seeds for more heat, or remove them for less.
  • Water: In the Instant Pot, I usually need about 3 cups of water or a little less, but it will depend on the size of your veggies. You need enough water to just barely cover the veggies and beans.
  • Stovetop Directions: Add all ingredients except the garnishes to a large pot or dutch oven, and stir to combine. You can add more water if needed, but start with 3 cups. Bring the mixture to a bubble, lower the heat, cover, and continue simmering for at least 30 minutes, stirring occasionally. Then follow steps 5 and 6 above.

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