Pretty tasty. I added some onion powder and garlic salt and was delicious. I have tasted better chili, but this is the best recipe I have made myself so far
Vegetarian Black Bean Chili
Photo: Jennifer Davick; Styling: Buffy Hargett
More From Southern Living
Total: 55 Minutes
- 3 (15.5-oz.) cans black beans
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 (14.5-oz.) cans petite diced tomatoes with jalapeño peppers
- 1 (12-oz.) package meatless burger crumbles
- 1 extra-large vegetable bouillon cube
- Toppings: sour cream, shredded Cheddar cheese, sliced pickled jalapeño peppers
- 1. Drain and rinse 2 cans black beans. (Do not drain third can.)
- 2. Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
- Meaty Black Bean Chili: Omit vegetable oil. Substitute 1 lb. lean ground beef for meatless burger crumbles. Prepare recipe as directed, sautéing ground beef with onion and garlic in Step 2 for 10 minutes or until meat crumbles and is no longer pink. Proceed as directed. Makes: 11 cups. Hands-on time: 25 min., Total time: 1 hr.
- The (Mini) Sandwich: Stir together 2 (6-oz.) packages buttermilk cornbread-and-muffin mix according to package directions, stirring 1/3 cup store-bought pimiento cheese into batter. Spoon batter into a lightly greased 12-cup muffin pan. Bake at 400° for 20 minutes or until done. Split warm muffins, and spread with additional pimiento cheese.
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