Recipe by USA WEEKEND columnist Jean Carper
"Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity."
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extra-virgin olive oil
chopped red onion
cloves garlic, crushed or minced
chili powder, or more to taste
juicy chopped fresh tomatoes
1 (15 ounce) can
no-salt-added black beans, drained
water (or red wine)
chopped bell pepper (any color)
chopped white or portobello mushrooms
chopped fresh cilantro, packed
cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste
This is a must have for my recipe collection! I made it for my boyfriend and he LOVED it. The mixture of vegetables in this recipe was delighful. I didn't have the mushrooms and it still turned ot great.
My boyfriend likes really spicy food so I added a tablespoon or so extra and also some red pepper. It was perfect!
I served it over rice and it made for a very hearty meal. I would definitely make this again.
It was the best vegetarian chili I have attempted to make.
can slow cook with dried beans: assemble & soak overnight, then crock for 6ish hrs on high.
This recipe is SOOOO good!! So many fresh vegetables, this is a MUST TRY! I added a can of light kidney beans and used 2 peppers, cuz I love em.
I also added a good bottle of beer after I sauted the peppers and onions, I think it always adds great flavor to chili.
Very good! Even my meat-loving family members simply loved it!
This was the first chilly recipe I ever made and was really great! I did use a bit more vegies and some extra chilly, and served it with brown rice, light sour cream, lettuce and diced mozzarella cheese. Good vegetarian option for dinner!
I made this recipe last summer and absolutely loved it - I can't remember if I altered anything or not though. I made it again this week and did not enjoy it like I remembered it - it was too watery this time - I will not fault the recipe though as this was more than likely my error since I loved this recipe the first time I made it. The first time I thought it was very flavorful and while it's all beans and veggies, I found it to be very filling and satisfying. I will try this again and had I not screwed up I would have given this 5 stars.
This recipe was delicious and so easy to make. My husband loved it, and anything that can get my husband to eat more veggies is wonderful!
This is a great recipe. I ususally use a can of black beans and a can each of light and dark kidney beans. I also use both a red and green bell pepper and sometimes add a cup of corn.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Vegetarian Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 178
** Calories from Fat: 52
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