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Vegetarian Black Bean Chili

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2, 15 oz cans Black Beans
1/2 cup, chopped Red Onion
2-3 Garlic Cloves
4 tsp Ground Cumin
2 tsp Dried Oregano
2 tsp Smoked Paprika Powder
4 tsp Kosher Salt
2 tsp Freshly Ground Pepper
4-5 Heirloom Tomatoes
1 cup Vegetable Stock
1 ear Fresh Corn
1 Lime
1/3 cup, chopped Fresh Cilantro

Vegetarian Black Bean Chili

Quick 30-Minute Vegetarian Bean Chili

    • 30 minutes
    • Serves 4
    • Easy


    If you like Mexican flavors, chances are you like bean chili. Chances are you’ve even made it before! Chili was a college meal staple and now that I’m all grown up (sort of), I’ve refined my chili recipes. This vegetarian version may even be my favorite chili ever.

    To me, it’s all about the fresh, organic ingredients. Once you use fresh heirloom tomatoes instead of canned, you won’t be going back, promise.

    This chili is a great 30-minute dinner that can be stored in the refrigerator for up to 4 days. Makes a great lunch the next day as well!

    Try it with a slice of homemade cornbread!



    Get a Large Soup Pot

    Heat up about 1 tbsp of olive oil in your pot on medium-high heat. Once hot, add your chopped onions and sauté for a couple of minutes.

    Next, lower the heat to medium and add the minced garlic and spices. I use cumin, paprika powder and oregano but you can also add chili powder and/or cayenne pepper if you like it spicy.

    After the garlic and spices have been toasted in the oil for a minute or two, add the chopped tomatoes and cook on medium heat for 5-7 minutes. During this time, the tomatoes will break down and release all of their juices. This step creates the sauce and base of the chili.


    Finish the Chili

    Add about 1 cup of vegetable or chicken stock and turn the heat to medium-high. Allow the chili to cook, uncovered for another 5-8 minutes. Next, grab a spoon and give it a taste. Adjust seasoning, if necessary.

    Lastly, add your drained and rinsed beans and the corn kernels. Turn you heat back down to medium. The intend is to heat the beans and corn but not necessarily cook them. Allowing the corn to only heat through will retain it's crunch and natural sweetness.

    After another 5-8 minutes, turn off the heat and add the juice of 1 lime and some chopped cilantro.



    To serve, add some chopped avocado and/or radish if you like! You can also add sour cream and shredded cheese if you do not care to keep it vegan.

    This chili pairs incredibly well with my easy, homemade Skillet Cornbread.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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