This Vegetable Chili with Black Beans 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!
2zucchinigreen squash, sliced into 1/2-inch pieces
2celery ribsdiced
1carrotchopped
1jalapenoseeded and finely chopped
2clovesgarlicminced
2tbspchili powder
1tbspground cumin
1tbspdried oregano
1tspcayenne pepper
1cupvegetable stock
128 oz canwhole tomatoesI love San Marzano
115.5 ozblack beansdrained and rinsed
1cupcorn kernels
1½tspKosher salt
⅓tspblack pepper
¼cupfresh cilantrochopped
Monterey jack cheese and scallions for garnishoptional
Instructions
Heat the oil in a large sauce pan, or pot (a Dutch oven) 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. Add in the salt and pepper.
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.
Stir in the cilantro.
Serve with Monterey jack cheese and scallions sprinkled on top.
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. Increase the amount of chili powder for more heat, or decrease for very low heat. The chili will keep in the fridge for up to 1 week. It freezes beautifully for up to 2 months.