Frito Pie with Black Beans

Instructions

1. 1

   Sauté Aromatics

   • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers.
   • Add the chopped yellow onion and green bell pepper. Sauté, stirring occasionally, for 5-7 minutes until they soften and the onion becomes translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, stirring constantly to prevent burning.
2. 2

   Bloom Spices and Build Flavor Base

   • Add the chili powder, cumin, smoked paprika, and cayenne pepper to the pot. Stir continuously for 30-45 seconds to toast the spices and release their aroma.
   • Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in color.
   • Pour in the undrained diced tomatoes and use a wooden spoon to scrape any flavorful browned bits from the bottom of the pot.
3. 3

   Simmer the Chili

   • Add the rinsed black beans and vegetable broth to the pot. Stir well to combine all ingredients.
   • Bring the mixture to a boil, then immediately reduce the heat to low.
   • Cover the pot and let the chili simmer for at least 15 minutes for the flavors to meld. For a thicker, richer chili, simmer for up to 30 minutes.
4. 4

   Season and Assemble

   • Remove the chili from the heat. Stir in the salt and black pepper. Taste and adjust the seasonings as needed.
   • To serve, divide the corn chips among four bowls.
   • Ladle a generous amount of the hot black bean chili over the chips.
   • Garnish with shredded cheddar cheese, a dollop of sour cream, chopped white onion, sliced jalapeños, and fresh cilantro.
   • Serve immediately to ensure the chips stay crunchy.