Greg DuPree
Yield
Makes 6 cups; about 4 servings

Serve a delicious vegetarian chili recipe for your next low-key gathering.

How to Make It

Step 1

In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes.

Step 2

Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.

Step 3

Stir in cilantro, chipotle purée, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.

Step 4

To make chipotle purée, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.

Ratings & Reviews

Excellent!!

Luv2cook
August 30, 2017
I ignored The chopped fresh cilantro, chipotle chili purée, and rice vinegar. I modified the recipe a little I added corn, jalapeño, a can of diced tomatos, and the whole can of crushed tomato sauce. Plus I threw all the ingredients in the crockpot and I worked out very well, I put it on low for 4 1/2 hours.

Silvia's Review

Silvia
January 29, 2009
Quick easy yummmm! I make it as a everyday meal

Rainee's Review

kittyscook
January 04, 2012
I really enjoyed it. I just ignored the "fake beef" and used the real ground beef with as much less fat as possible. It is great. I would definitively use this recipe again.

kittyscook's Review

Suzycb
September 11, 2011
I hardly ever write reviews. This was so good. Fast. Easy. I substituted lime juice for the rice vinegar. My blender/food processor is broken so I just used the adobo sauce in the can instead of making the puree. Yummy.

my2jlove's Review

erinbowman
August 19, 2013
N/A

melenchon's Review

my2jlove
March 09, 2013
This was an alright recipe. I added corn and instead of chipotle peppers I roasted some serano peppers and threw them in the mix. Topped with greek yogurt, instead of sour cream, cheese and salsa.

erinbowman's Review

melenchon
April 05, 2010
This is the best black bean chili recipe I've ever made! The chipotle chili puree is a must and 1 tbps is just the right amount of spice. I used 1 cup of vegetable stock instead of 1/2 cup of water, but otherwise followed the recipe. This is a great, hearty vegetarian meal.

allylofgren's Review

Azuljava
March 01, 2012
This chili is terrific, even better the second day! Plus it's really easy and quick

meljurgens's Review

allylofgren
November 17, 2011
I made this chili untested for a charity cook-off at work. I made a double batch, won first prize, and it was gone by the end of the day. All the flavors blend perfectly--as others have said, the chipotle puree is a must, and the garlic, onion, cumin, and fresh cilantro give it a fresh and spicy-but-not-hot flavor. Very easy and absolutely delicious!

Suzycb's Review

meljurgens
February 01, 2009
Not only is this the best vegetarian chili I've ever made, it's the best vegetarian chili I've ever EATEN. It's perfect for weeknights -- goes together in a snap. I double the chipotle but still don't find it overly spicy. It's perfect over brown rice or spaghetti, topped with some lowfat sour cream and a little bit of grated cheddar. Yum yum yum, and inexpensive, too.