Recipe by JANED
"A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice."
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red bell pepper, seeded and chopped
jalapeno pepper, seeded and minced
fresh mushrooms, quartered
roma (plum) tomatoes, diced
fresh corn kernels
ground black pepper
2 (15 ounce) cans
black beans, drained and rinsed
1 1/2 cups
chicken broth or vegetable broth
This is delicious! Don't let all the fresh ingrediants discourage you from trying it. I have made this seveal times now, but I use canned corn and tomatoes and it tastes great! I use one can if diced tomatoes, and one can of Mexican tomatoes and chilis (instead of the jalapeno). I serve it with cheese quesadillas. Yum! It's kinda like the Tex-Mex version of tomato soup and grilled cheese sandwiches. I garnish with sour cream and chopped red onion. The first time I made this I thought the step where you puree half of it was strange, but it really adds to the texture. Don't skip this step if you can! I have actually done that to some other dishes since then, it's a good trick. Really beefs it up. This is a wholesome, hearty meal, a good change from the tradional chili.
Eh. It was ok. People ate it. It was a LOT of veggie chopping for a pretty mushroomy chili in my opinion. I did use veggie broth instead of chicken, so that might have taken a little away from the taste.
I sauteed a little garlic with the vegetables in the beginning. I also used 1 red bell pepper, eliminated the jalapeno pepper, chopped the mushrooms into small chunks because they were large, used frozen corn niblets, and only used 1/2 tsp. of cumin. I didn't bother pureeing some of the chili either. It was tasty as chili, especially with some shredded cheddar as a topping. Another time though when I reheated it, I added an extra cup of chicken broth to the leftovers as well as some cooked brown rice. I think I actually preferred it this way as a yummy black bean soup. Of course, when adding more liquid, you can adjust the seasoning to your taste.
As a US student studying in Norway for a year, I promised my scandinavian friends some good american chili. I chose to make it without meat because of its high cost here. Of course, because I had never made chili before, I turned to this site. We all agreed that it turned out quite well. I changed but a few things based on availability and cost differences here (no jalapeno or broth, used canned tomatoes and corn, substituted one can black beans with red salad beans, added zucchini, garlic and carrots), and it turned out great. It was perhaps a bit too spicy for the average person, but I liked it just fine, and my international friends were impressed. I think it is not quite 8 servings though. I fed 5 other people and had just a small bowl leftover.
I operate several Community Kitchens projects and have done this recipe with each of them. It has been a huge hit. No changes necessary!
Good, tasty recipe for no meat chili. Did not add the corn and added double mushrooms and tomatoes (personal preference). Will definitely make again and try different chili peppers to kick up the heat.
My husband -- NOT a lover of meatless dinners -- raved about this chili! I served it with pico de gallo and sour cream as a garnish. Yum! It's a great alternative to our typical beef chili.
If you love black beans and a thick chilli then you'll love this recipe. it was perfect and the leftovers were even better! i added more corn and a little bit more spice.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 25
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