Black Bean Veggie Chili
Let’s just go ahead and capitalize the VEGGIE in this Black Bean VEGGIE Chili recipe, because this one is ALL about the vegetables!
We’re loading up your classic vegetarian black bean chili with a wide variety of vegetables for a nutrient-dense, fiber-rich, super hearty chili situation, and I am there for it!
Table of Contents
Why You’ll Love Black Bean Veggie Chili
How to Make Black Bean Vegetable Chili
Jump to the Full, Printable Recipe
The Story Behind the Recipe
It’s said that you should strive for 30 plant-based foods per week for gut microbiome diversity. (source) Even as someone who eats a lot of plant-based foods, this sounded to me like a pretty overwhelming goal. So I set out to create a few super veggie-heavy recipes that get me a good amount of the way there. With cilantro, avocado, and jalapeños as a garnish, this black bean vegetable chili has 13 different plant-based foods. In a single bowl!
I’ve created a lot of vegetarian chili recipes over the years. I think chili can be so super hearty without any meat, and the possibilities really are endless. For this chili recipe, I wanted to create one that was absolutely jam-packed with veggies. I even added potatoes! Which is, admittedly, a super weird ingredient for chili, but it works. If you’ve ever had Amy’s vegetarian chili in the can, they have (or had, I can’t find it now) a veggie chili that has potatoes in it, and it’s delicious, so I figured that was permission enough to go for it.
I tested a few iterations of this Black Bean Veggie Chili, eventually settling on the one that packed in the most veggies but still tasted amazing. I’m super in love with this homemade veggie-packed chili, and I hope you love it, too!
Why You’ll Love Black Bean Veggie Chili
Tastes amazing. I tested this chili a lot until I finally settled on one that was full of flavor AND full of veggies for the perfect Black Bean Vegetable Chili.
Feel-good chili! We’ve got a massive variety of veggies in a protein-packed vegetarian chili.
Meal-prep and freezer friendly. Whip up a big batch and freeze some or just have it in the fridge to enjoy all week long. (Check out my post about ideas for using up leftover chili if you want ideas about how to mix it up!)
Ingredients
Olive oil – For sautéing the first layer of flavor: The onion, bell pepper, carrots, and garlic.
Onion – I tend to use a standard yellow onion for this black bean veggie chili, but sweet onion or red onion will work too.
Red bell pepper – Any bell pepper will work. If you only have green, yellow, or orange, go for it! This chili recipe isn’t fussy that way.
Carrots – For some added color and veggie love.
Garlic – Three cloves, minced, which is about a tablespoon. In a pinch, you can substitute 1 1/2 teaspoons of garlic powder, but I prefer fresh garlic here.
Chili powder, cumin, oregano, and smoked paprika – All of the spices add tons of chili flavor. We’ve got spiciness from the chili powder, earthiness from the cumin and oregano, and smokiness from the smoked paprika.
Black beans – You’ll want three cans, or about 4 1/2 cups cooked black beans from scratch.
Diced tomatoes – Canned diced tomatoes, here. I like to use fire-roasted diced tomatoes for the added touch of smoky flavor.
Vegetable broth – You can get the boxed version, make it from bullion (which is more cost-effective), or make your own veggie broth.
Potatoes – I like to use Yukon Gold potatoes for their buttery flavor (and because I don’t have to peel them!) Red potatoes or peeled Russet potatoes will work, too.
Salt & pepper – The classic flavor enhancers!
Broccoli – Tiny-diced broccoli florets bring brassica-level nutrition and add some pretty green color. I love broccoli in this black bean veggie chili!
Corn – Frozen corn is the easiest to use in this recipe. I like to grab the fire-roasted corn for added smokiness.
Fresh lime juice – For a hit of acid and bright flavor.
Garnish – Avocado, sliced scallions, sour cream or vegan sour cream, shredded cheese, and/or fresh cilantro to top it off.
How to Make Black Bean Vegetable Chili
Start with a large soup pot or Dutch oven. Set it over medium-low heat and add the olive oil.
Once the oil is hot, add the onion, bell pepper, and carrots. Sauce until tender, then add the garlic and spices. Sauce for another minute.
Add the beans, tomatoes, broth, potatoes, salt, and pepper. Increase to a boil then reduce to a simmer.
Simmer for about 15 minutes, stirring occasionally, until reduced slightly and the potatoes are tender.
Stir in the broccoli and corn, and cook for about 10 more minutes.
Taste, add more salt and pepper if you like, and squeeze the lime over the top.
Serve with assorted garnishes.
Tips for Success
Level-up the spiciness, if you like. This is a fairly mild chili recipe (assuming you use mild chili powder). If you want a spicier chili, you can do one or more of the following:
Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans.
Use a spicier chili powder blend.
Add 1/2-2 teaspoons cayenne pepper.
Add a pinch of crushed red pepper flakes with the tomatoes and beans.
Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking or pass it around so individuals can spice it up to their desired level.
Freezer friendly: This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.
I hope this Black Bean Veggie Chili achieves keeper recipe level in your house like it has in ours! It’s hearty, satisfying, veggie heaven.
More Vegetarian Chili Recipes
t
e
x
t
Black Bean Veggie Chili
Ingredients
For the black bean veggie chili
1 tablespoon olive oil1 medium onion diced; about 2 cups1 red bell pepper chopped; about 1 cup2 medium carrots diced; about 1 cup3 cloves garlic minced; about 1 tablespoon2 tablespoons chili powder*2 teaspoons ground cumin1 teaspoon dried oregano1/2 teaspoon smoked paprika3 15-ounce cans black beans drained but not rinsed [3 15-ounce cans]2 15-ounce cans fire-roasted diced tomatoes 1 1/2 cups low-sodium vegetable broth2-3 medium Yukon gold potatoes scrubbed and diced small; about 2 cups1 teaspoon kosher salt plus more, to taste1/2 teaspoon freshly ground black pepper plus more, to taste1 cup broccoli florets diced small1 cup frozen corn I like fire-roasted corn for a added touch of smoky flavor, but any frozen corn kernels will do1/2 lime squeezed
Optional toppings
sour cream or vegan sour creamshredded cheddar or Monterey Jackfresh cilantrosliced jalapeñoslime wedges for squeezing over the topchopped red onion, sweet onion, or scallionsdiced avocado
Instructions
Notes
Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans.
Use a spicy chili powder blend.
Use 1/2-2 teaspoons cayenne pepper.
Add a hefty pinch of crushed red pepper flakes with the tomatoes and beans.
Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking.
* Chili powder note
Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste.
Freezer notes
This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.
Nutrition
The post Black Bean Veggie Chili appeared first on Kitchen Treaty.