Vegetable Chili with Black Beans

Course: Appetizer or Soup

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 113kcal

Author: Kris Longwell

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!

Print Recipe

Equipment

1 Large pot

Ingredients

2 tablespoon extra-virgin olive oil
1 onion diced
1 red bell pepper seeded and diced
2 zucchini green squash, sliced into ½-inch pieces
2 celery ribs diced
1 carrot chopped
1 jalapeño seeded and finely chopped
2 cloves garlic minced
2 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 cup vegetable stock
1 28 oz can whole tomatoes I love San Marzano
1½ teaspoon Kosher salt
⅓ teaspoon black pepper
1 15.5 oz black beans drained and rinsed
1 cup corn kernels
¼ cup fresh cilantro chopped
Monterey Jack cheese shredded, for garnish (optional)
scallions chopped, for garnish (optional)

Instructions

Heat the oil in a large saucepan, or pot (a Dutch oven) or medium heat.
2 tbsp extra-virgin olive oil
Add the onion, bell pepper, zucchini, celery, carrot, jalapeño, and garlic.
1 onion, 1 red bell pepper, 2 zucchini, 2 celery ribs, 1 carrot, 1 jalapeño, 2 cloves garlic
Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
Add the chili powder, cumin, oregano, and cayenne, and stir well. Cook for 1 to 2 minutes, stirring occasionally.
2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp cayenne pepper
Stir in the vegetable stock.
1 cup 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.
1 28 oz can whole tomatoes, 1½ tsp Kosher salt, ⅓ tsp black 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.
1 15.5 oz black beans, 1 cup corn kernels
Stir in the cilantro.
¼ cup fresh cilantro
Serve with Monterey Jack cheese and scallions sprinkled on top.
Monterey Jack cheese, scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Increase the amount of chili powder for more heat, or decrease it for minimal heat.

The chili will keep in the fridge for up to 1 week. It freezes beautifully for up to 2 months.

Nutrition