Vegetarian Black Bean Chili Recipe -
Vegetarian Black Bean Chili Recipe
  • READY IN hrs

Vegetarian Black Bean Chili

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
Jul 19, 2007

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!

Most Helpful Critical Review
Jun 17, 2008

I would do some tinkering with this to get it the way you want it. It is not traditional tasting and taste more like an middle eastern version of chili. Suggetions would be to cut coriander amount by half since it dominates the flavor. If you still want more than put in a little at a time. People have reported texture being more soupy than chili like but that is probably because they didn't notice that the recipe gives you a general amount for water. Use your own discretion: pour a little in at a time until satisfied with consistency. I found this out the hard way after dumping it all in.

Apr 18, 2007

it was aweseom!!

Mar 09, 2007

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.

Sep 27, 2010

Amazing!... if you dice the vegetables quite small and open your mind to the fact that you can have 'vegetarian chili', there is no need to give this recipe negative reviews. And if you can't handle the heat, reduce the amount of cayenne!

Jul 22, 2010

Made a few changes by excluding coriander and cloves, used a little less cayenne pepper, used tomato sauce instead of tomato paste, added chopped swiss chard at the end for a little green, and sprinkled the chili with cashews before serving. This made a great (and filling) meal with brown rice, chopped tomatoes and avocado, shredded cheese and sour cream for toppings. Good the first day, better the second!!!

Oct 30, 2008

The flavour of the spices is awesome. I did not have apple sauce, so I put apple jelly and also added a can of diced tomatoes instead of tomato paste. Very good mix. Will do again.

Mar 23, 2010

I found this to be very very good. I did add one cup of White Zinfandel wine I had on hand to this recipie.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 259 mg
  • 10%

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

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