Editors' Pick
Vegetarian Black Bean Chili
"This is such a good vegetarian chili recipe. It goes well with cornbread."
photo by Anonymous
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
7
ingredients
- 2 cups sweet onions, chopped
- 2 tablespoons canola oil
- 1⁄2 lb mushroom, sliced
- 1 large green pepper, chopped
- 1 large yellow pepper, chopped
- 1 large red pepper, chopped
- 3 garlic cloves, minced
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 dash hot pepper sauce
directions
- In a large pot, saute onions in oil for 5 minutes.
- Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
- Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.
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Reviews
-
This was really, really delicious. I added a chopped jalapeno and only ended up using 8oz. tomato sauce and maybe 2 oz. of tomato paste. Even then, it was very "saucy" so I added an additional 1 can of black beans. I diced 2 portobella caps into large chunks and that gave it a "meaty" texture. Very, very good and we'll definitely make again! -
I'm not sure this really tasted like chili to me, but regardless, the flavor and texture was great! Cornbread would be a perfect complement to this dish. Also, given its consistency, I also think it would be great served over pasta with a side salad and crusty bread. My husband loaded it up with cheese to top. Thanks for this one, SweetySJD! -
This is a great recipe. I did make some changes based on the ingredients I had on hand. (e.g. I used dried beans. After cooking them, I used some of the bean juice in the chili.) <br/><br/>We had enought left over to freeze. It was just as good after freezing and reheating. Thanks! -
I thought this was pretty good, but I definitely didn't think there were enough beans; I ended up adding an extra can of black beans as well as some cilantro I had laying around to the mix. With those modifications, it was perfectly to my taste. Also, it froze well. Yum! -
Made this for supper this week. Great recipe. Easy and quick to make, delicious in our tummy's! I didn't use the peppers as I didn't have any and just added another can of beans instead. Even my 2 year old ate it!
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RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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