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Black Bean Chili

This vegetarian {all in one pot} Black Bean Chili is full of healthy vegetables and is completely delicious!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 6
Author: Simply Happenstance

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onions
  • 1 cup chopped red bell peppers
  • 2 cloves of minced garlic
  • 2 to 3 serrano peppers stemmed, seeded, and minced {optional}
  • 1 medium zucchini ends trimmed, and cut into pieces
  • 1 cup corn kernels {approx. 1 ear of fresh corn or 1 can drained}
  • 5 large portobello mushrooms stemmed, wiped clean, and sliced
  • 2 tablespoons chili powder
  • 1 tablespooon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 large tomatoes peeled, seeded, and chopped {or one large can of diced tomatoes}
  • 3 cups cooked black beans or 2 cans of beans, rinsed and drained
  • 1 {15-ounce} can tomato sauce
  • 1-2 cups vegetable stock or water {depending on desired consistency}

Optional Garnishes

  • Fresh cilantro leaves
  • Chopped green onions
  • Sour cream or plain greek yogurt
  • Grated cheddar cheese
  • Diced avocado

Instructions

  • In a large heavy pot, heat the olive oil over medium-high heat. Add the chopped onions, bell peppers, garlic, and serrano peppers {optional}, and cook while stirring until soft {about 3 minutes}. Add the zucchini, corn, and mushrooms. Cook, while stirring, until soft and the vegetables give off their liquid and start to brown around the edges {about 6 minutes}. Add the chili powder, cumin, salt, and cayenne. Continue to cook while stirring until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
  • Remove from the heat and adjust the seasoning to taste.
  • To serve, ladle the warm chili into bowls and top each serving with optional garnishes.

Notes

Store leftover chili in a sealed tupperware container in the refrigerator for up to one week. You can also freeze and reheat! Enjoy!
Adapted from Emeril Lagasse