Vegetable and Black Bean Chili is so comforting and you hardly miss the meat at all!
We love good ole beef chili, there’s no doubt about it. But, there are times we want to go the healthy route, so we developed this vegetarian chili, and it is so amazingly good!
VEGETABLE AND BLACK BEAN CHILI IS EASY TO MAKE
You will be surprised at how simple it is to make such a deeply flavorful chili that is 100% vegetarian!
It’s all about the veggies, folks, as you would probably guess.
Go with what looks like the freshest, but get a lot. We love corn, bell peppers, zucchini, yellow squash, hot peppers, onions and tomatoes!
CHOOSE THE BEAN OF YOUR LIKING
After you’ve sautéed the vegetables until they are nice and soft, it’s time to add in the beans.
We love all kinds of legumes (aka beans), but our favorite to use in this chili are black beans, but you could go with pinto, red kidney, or even black eyed peas!
For this recipe, we think it’s perfectly acceptable to use canned beans. You cold absolutely soak dried beans overnight and then simmer them until soft, but there’s so much flavor going on in this chili, we really don’t think it’s 100% necessary, but that’s up to you!
We love chili, and this Vegetable and 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 Vegetarian Chili Nachos!
In the meantime, make this amazing chili! We promise you, you’re going to love it. And so will your waistline!
Vegetable and Black Bean Chili
- 2 tbsp extra virgin olive oil
- 1 large yellow onion diced
- 1 red bell pepper seeded and diced
- 2 zucchini green squash, sliced into 1/2-inch pieces
- 2 celery ribs diced
- 1 carrot cut into 1/2-inch pieces
- 1 jalapeno seeded and finely chopped
- 2 cloves garlic minced
- 1/2 cup vegetable stock
- 3 tbsp good quality chili powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
- 1 28 oz can whole tomatoes I love San Marzano
- 2 15.5 oz black beans drained and rinsed
- 1 1/2 cups fresh or thawed frozen corn kernels
- 1 tbsp hot pepper sauce ie, Tobasco, Louisiana
- 1/4 cup fresh cilantro chopped
- Kosher salt and freshly ground black pepper
- Monterey jack cheese and scallions for garnish optional
- Heat the oil in a large sauce pan, or pot (a Dutch oven is nice) or medium heat.
- Add the onion, bell pepper, zucchini, celery, celery, carrot, jalapeno and garlic and cover.
- Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
- Add the chili powder, cumin, oregano, cayenne and stir well.
- Add the vegetable stock.
- Add the tomatoes, breaking them apart with your fingers as you drop them into the pot. Add their juices and bring to a simmer.
- Reduce the heat to low and simmer until the sauce has thickened slightly, about 20 minutes.
- Stir in the beans and corn and cook until they are heated through, about 10 more minutes.
- Mix in the hot sauce.
- Stir in the cilantro.
- Season with salt and pepper.
- Taste and adjust seasonings.
- Serve with Monterey jack cheese and scallions sprinkled on top.