Vegetable Chili with Black Beans
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
6
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Calories
113 kcal
-
Cuisine
American
Vegetable Chili with Black Beans
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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 Jalapeño 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 oz can whole tomatoes I love San Marzano
- 1 .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.
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.
- 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 Information
Show Details
Calories
113kcal
(6%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
872mg
(36%)
Potassium
432mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3962IU
(79%)
Vitamin C
43mg
(48%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 872mg | 36% |
| Potassium | 432mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3962IU | 79% |
| Vitamin C | 43mg | 48% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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