|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 59g||22%|
|Dietary Fiber 15g||54%|
|Total Sugars 11g|
|Vitamin C 65mg||325%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Who doesn't love a good vegetarian black bean chili recipe? Made with mostly pantry ingredients, this is a quick and easy vegetarian black bean chili recipe that's perfect for novice chefs. Give it a try—it's practically foolproof! Omit the cheese and optional sour cream topping if you need it to be vegan and dairy-free as well.
"This veggie chili is easy, quick, and super flavorful. It's easy to throw together and the leftovers are even better. I liked to add some diced zucchini and even more beans to make it extra filling." —Laurel Randolph
2 tablespoons olive oil, divided
2 medium onions, chopped
1 large red bell pepper, chopped
1 teaspoon salt, divided, or to taste
1/2 teaspoon ground black pepper
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/4 to 1/2 teaspoon cayenne pepper
4 cloves garlic, minced
1 (15-ounce) can black beans, drained
1 (15-ounce) can corn, undrained
1 (15- to 16-ounce) can tomato sauce
1 1/2 teaspoons dried oregano
3 (6 to 8-inch) corn tortillas, cut into 2-inch long strips
1/4 cup shredded Monterey Jack or pepper Jack cheese, optional
2 sliced green onions, optional
1/4 cup sour cream, optional
2 tablespoons cilantro, chopped, optional
Steps to Make It
Gather the ingredients.
Heat 1 tablespoon of the oil in a large saucepan or Dutch oven. Add the onion, bell pepper, half of the salt, and the pepper. Sauté until slightly softened, about 3 minutes.
Add the chili powder, cumin, and cayenne pepper. Stirring often, bloom the spices for about a minute.
Stir in the garlic followed by the beans, corn, and tomato sauce. Season with remaining salt, or to taste. Finally, add the oregano by pinching between your fingers to allow the oils to activate.
Bring to a simmer and cook, uncovered, for 20 minutes over medium-low heat, stirring occasionally.
While the chili cooks, make the tortilla strips. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the cut tortillas and sauté for a few minutes until lightly browned and crisp.
Remove to a paper-towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch.
Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream, and cilantro, if desired.
- Blooming the spices in the pan before adding any liquid ingredients helps to bring out and amplify the flavor of the spices.
- The liquid from the can of corn is used to deglaze the pan and lift up all the concentrated flavor that has developed on the bottom.
- For an extra filling chili, add another can of beans.
- Add up to one block of crumbled firm tofu or 1/2 pound of vegetarian ground beef for extra protein.
- Add a couple of diced zucchini along with the beans.
- Add a few handfuls of fresh spinach in the last few minutes of cooking.
- Try serving leftovers cold with tortilla chips as black bean salsa.
How to Store and Freeze
- Store leftovers in an airtight container in the fridge for up to four days.
- You can also freeze cooled chili in an airtight container or zip-top freezer bag for up to a month. Defrost in the fridge before reheating.
Do you drain black beans for chili?
Canned black or other beans don't necessarily have to be drained first before being used in a chili recipe and is mostly a matter of preference. Keep in mind that the bean liquid contains starch and sodium, and it is best to follow the recipe instructions as the recipe was probably developed with this in mind.