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Vegetarian Black Bean Chili

SUBMITTED BY: AEMACIVOR

"A spicy chili if you want it to be, depending on how much chili and curry powder you add. Not your typical chili. Best if left to cool and then reheated. Serve with brown rice."
PREP TIME  20 Min
COOK TIME  55 Min
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup applesauce
  • 1 tablespoon brown sugar
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 pinch asafoetida powder (optional)
  • 1 (15 ounce) can black beans
  • 1 (6 ounce) can tomato paste
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 yellow squash, chopped
  • 2 carrots, chopped
  • 1 sweet potato, peeled and diced
  • 1 cup chopped fresh mushrooms
  • 1 quart water, or as needed

DIRECTIONS

  1. In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2007 by mayden
it was aweseom!!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2007 by Rae
This chili is fantastic! If you like dishes with a lot of flavor this is definitely worth a try. And, it was easy to prepare and cook. Instead of using ground cayenne pepper I substituted Frank's Red Hot Original sauce (I just kind of eye-balled the amount and tasted as I went). It's main ingredient is cayenne peppers so I imagine it made the chili taste very similar to the original recipe, but perhaps a little bit more tangy. I think I'll try adding some tomatoes and possibly play around with some peppers or other vegetables next time. I also made some cornbread to go along side of it which was the perfect addition. Can't wait to taste the leftovers!

3 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2007 by FRAMBUESA
Make no mistake, this is not chili. Stew, yes. Chili, no. I added a 28 ounce can of tomatoes to this to pretend it was chili, and then added some ground beef because if I was eating stew I wanted meat in it. The flavor starts out spicy and you don't think it's too hot but once you swallow you about choke and your eyes start watering. Too much spice, and this from someone that likes spicy stuff. Won't be doing this again.

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 163

  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 512mg
  • Total Carbs: 34.1g
  •     Dietary Fiber: 9.6g
  • Protein: 7.2g

VIEW DETAILED NUTRITION

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