Vegetable & Black Bean Chili

Vegetable & Black Bean Chili
Vegetable & Black Bean Chili

We love chili, and this Vegetable & Black Bean Chili is so perfectly heart-warming and delicious.  And…it’s meatless and super healthy to boot!  Really, this chili is wonderful.  I love to use it when I make Piled High Chili Nachos!   100% Loon Approved!

Vegetable & Black Bean Chili
Prep time
Cook time
Total time
This Vegetable & Black Bean Chili will warm you to the bones! It's so good, and super healthy, too (shhh!!). You will be amazed at how delicious this vegetarian chili is. Veggies, corn and black beans make the perfect flavor combo! 100% Loon Approved.
Recipe type: American
Cuisine: Vegetarian
Serves: 6 - 8
  • 2 tablespoon extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 2 zucchini (green squash), sliced into ½-inch pieces
  • 2 celery ribs, diced
  • 1 carrot, cut into ½-inch pieces
  • 1 jalapeno, seeded and finely chopped
  • 2 cloves garlic, minced
  • ½ cup vegetable stock
  • 3 tablespoons good quality chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 28 oz. can of whole tomatoes (I love San Marzano)
  • 2 15.5 oz. black beans, drained and rinsed
  • 1½ cups fresh or thawed frozen corn kernels
  • 1 tablespoon hot pepper sauce (ie, Tobasco, Louisiana)
  • ¼ cup fresh cilantro, chopped
  • Kosher salt and freshly ground black pepper
  • Monterey jack cheese and scallions for garnish (optional)
  1. Heat the oil in a large sauce pan, or pot (a Dutch oven is nice) or medium heat.
  2. Add the onion, bell pepper, zucchini, celery, celery, carrot, jalapeno and garlic and cover.
  3. Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
  4. Add the chili powder, cumin, oregano, cayenne and stir well.
  5. Add the vegetable stock.
  6. Add the tomatoes, breaking them apart with your fingers as you drop them into the pot. Add their juices and bring to a simmer.
  7. Reduce the heat to low and simmer until the sauce has thickened slightly, about 20 minutes.
  8. Stir in the beans and corn and cook until they are heated through, about 10 more minutes.
  9. Mix in the hot sauce.
  10. Stir in the cilantro.
  11. Season with salt and pepper.
  12. Taste and adjust seasonings.
  13. Serve with Monterey jack cheese and scallions sprinkled on top.


1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: