Good Eats: Vegetarian Black Bean Chili

Don’t let the “vegetarian” in the title turn you off! We three carnivores have loved this recipe for years. It is actually one of the very few recipes I’ve ever clipped out of a magazine and actually got around to making. Unfortunately, I have no idea what magazine it came from or where it originated from, but I can tell you it’s yummy!

Vegetarian Black Bean Chili

1 TBL. olive oil
1 onion, chopped
1 red pepper, cored, seeded and chopped
1 yellow pepper, cored, seeded and chopped
10 mushrooms, quartered
6 roma tomatoes, cut in eighths
1 tsp. black pepper
1 tsp. ground cumin
1 TBL. chili powder
4 cups black beans (Rinsed if from a can. Cooked if from dried.)
1-1/2 cups vegetable broth (chicken broth works great too!)
1 tsp. salt

*mild recipe. Add cayenne pepper or ghost pepper flakes to your taste.

1. Heat oil in large pot. Add onion, red and yellow pepper, black pepper, cumin and chili powder. Cook about 5 minutes.

2. Add mushrooms and tomatoes; cook over medium-high heat for 10 minutes.

3. Add black beans, broth and salt: heat 10 minutes or until liquid boils.

4. Remove about 2 cups of bean mixture to food processor or blender. Puree and return to pot.

5.  Serve with a dollop of sour cream and a side of corn bread.


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