Yield: 8
Vegetarian Black Bean Chili
Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 hours 10 minutes
Ingredients
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 2 celery ribs, diced
- 1 red bell pepper, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 2 cups corn kernels, fresh or frozen
- 2 15-oz can black beans, drained and rinsed
- 1 28-oz can tomato
- 1 cup vegetable broth
- Salt and pepper, to taste
Instructions
- Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onion, celery, bell pepper, and carrot and cook until softened, about 5 minutes. Add garlic and chipotle pepper and cook for another minute. Add chili powder, cumin, and garlic powder. Cook for 1 minute to bring out the flavors in the spices. Add corn, beans, diced tomatoes, crushed tomatoes, and broth. Stir well and bring the mixture to a boil.
- Once the chili is boiling, cover, and reduce the heat the medium-low. Simmer the chili for at least 30 minutes or up to 2 hours, stirring every 15 minutes or so to prevent it from sticking.
- Enjoy immediately or store in the refrigerator for up to 4 days or in the freezer for up to 6 months.
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