Black Bean Chili

Reviews More Reviews

Most Helpful Positive Review

Nov 21, 2003

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.

—KIMIKOMI

See full review »

Most Helpful Critical Review

Feb 25, 2010

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.

—sarahcmueller

See full review »

189 Ratings

See other versions of this recipe!

May 24, 2004

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.

—FBA

See full review »

Nov 04, 2003

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.

—GWACHMAN

See full review »

Nov 04, 2003

I operate several Community Kitchens projects and have done this recipe with each of them. It has been a huge hit. No changes necessary!

—HOPEISHOME

See full review »

Feb 09, 2011

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.

—SSwisher

See full review »

Nov 01, 2011

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.

—LEE THRASH

See full review »

Jan 18, 2007

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.

—RaCh L

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Fantastic Black Bean Chili

Grandma's Chicken and Black Bean Chili

Vegetarian Black Bean Chili

Quinoa and Black Bean Chili

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Black Bean Chili

Cheesy Black Bean and Corn Chili

Chicken and Black Bean Chili

Black Bean and Chickpea Chili

Sweet Potato and Black Bean Chili

ADVERTISE WITH US

Nutrition

Calories
65 kcal
3%

Carbohydrates
10.2 g
3%

Cholesterol
0 mg
0%

Fat
2.4 g
4%

Fiber
2.6 g
10%

Protein
2.4 g
5%

Sodium
309 mg
12%

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

Nutritional Information

Black Bean Chili

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 65
** Calories from Fat: 22

% Daily Value *
** Total Fat 2.4g 4 %
** Saturated Fat 0.3g 2 %
** Cholesterol 0mg 0 %
** Sodium 309mg 12 %
** Potassium 347mg 10 %
** Total Carbohydrates 10.2g 3 %
** Dietary Fiber 2.6g 10 %
** Protein 2.4g 5 %
** Sugars 4.1g
** Vitamin A 33 %
** Vitamin C 80 %
** Calcium 2 %
** Iron 9 %
** Thiamin 12 %
** Niacin 17 %
** Vitamin B6 14 %
** Magnesium 8 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.