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A blue soup bowl filled with vegetable chili and black beans next to a red bell pepper and a bunch of cilantro.

Vegetable Chili with Black Beans

Course: Appetizer or Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
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!
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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 jalapeno 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
  • 1 15.5 oz black beans drained and rinsed
  • 1 cup corn kernels
  • 1½ teaspoon Kosher salt
  • ⅓ teaspoon black pepper
  • ¼ cup fresh cilantro chopped
  • Monterey jack cheese and scallions for garnish optional

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.

Video

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. 

Nutrition

Calories: 113kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 872mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3962IU | Vitamin C: 43mg | Calcium: 48mg | Iron: 2mg