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Vegetarian Black Bean Chili
5 from 4 votes

Vegetarian Black Bean Chili

This quick and easy black bean chili recipe is ready to eat in about an hour. I use real fire-roasted Hatch green chiles with fresh tomatillos and canned black beans to layer the vegetarian chili with flavorful Southwestern flavors. Like its Colorado green chili cousin, it's great served with flour tortillas for dipping.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 142 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ½ pound tomatillos husked and quartered
  • 2-3 cups vegetable broth divided (depending on how thick or thin you like it, homemade
  • 1 tablespoon olive oil
  • 1 cup onion white, chopped
  • 2 tablespoons garlic about 6 cloves garlic, chopped
  • ½ - 1 jalapeno pepper seeded and diced
  • 2 tablespoons flour
  • 30 ounces black beans rinsed and drained, canned
  • 1½ cups hatch chiles peeled, seeded and chopped, fire roasted
  • 1 cup canned tomatoes with juice
  • 1½ teaspoons cumin ground
  • 1 teaspoon chili powder
  • 1 teaspoon oregano dried, Mexican
  • ½ teaspoon celery salt
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt (I used Mortons, which is saltier than Diamond Crystal - if you have Diamond Crystal, increase the salt to 1 teaspoon).
  • ½ teaspoon black pepper freshly ground
SERVE WITH THESE OPTIONAL TOPPINGS:
  • flour tortillas preferably warm and slightly charred over a grill or gas burner
  • cheddar cheese we like sharp white cheddar, grated
  • cilantro
  • lime wedges
  • onion red, chopped
  • avocado sliced

Instructions

ASSEMBLE THE BLACK BEAN CHILI:
    Cup of Yum
  1. Transfer the tomatillos to the blender and add 1 cup of the vegetable broth. Seal the lid and process for 10-20 seconds or until the tomatillos have been mostly pureed in the stock -- can be a little chunky if you like. Set aside.
  2. Heat the olive oil over medium high heat in a heavy pot or dutch oven. When the oil is hot and easily slicks across the bottom of the pot, add the onion and jalapeño. Stir and cook for 3-4 minutes until the onion is tender and slightly translucent. Add the chopped garlic and cook for an additional minute until fragrant.
  3. Sprinkle the flour over the vegetables and cook, stirring for one minute until there are no bits of dry flour left in the pot and the vegetables are coated and kind of pasty.
  4. Add the blended tomatillos, black beans, hatch chiles, tomatoes and the remainder of the vegetable stock (remember 1 cup of stock for thicker chili and 2 cups for thinner chili -- thinner is best if you're using this to sauce another dish like a burrito). Stir to combine and bring to a simmer over medium high heat.
  5. Add the cumin, chili powder, oregano, celery salt, onion powder, kosher salt and black pepper.
  6. Reduce heat to a low simmer, cover and cook for about 45 minutes to an hour.
  7. Ladle the chili into bowls and add a squeeze of lime. Garnish with your preferred toppings and serve with tortillas for dipping.

Nutrition Information

Calories 142kcal (7%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Sodium 1149mg (48%) Potassium 641mg (14%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 1206IU (24%) Vitamin C 104mg (116%) Calcium 70mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 142

% Daily Value*

Calories 142kcal 7%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 1149mg 48%
Potassium 641mg 14%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 1206IU 24%
Vitamin C 104mg 116%
Calcium 70mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.