Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
20 Mins
Total Time
55 Mins
Yield
Makes 10 cups

Vegetarian Black Bean Chili is loaded with flavor and substance--thanks to the meatless burger crumbles. Serve with your favorite chili toppers.

How to Make It

Step 1

Drain and rinse 2 cans black beans. (Do not drain third can.)

Step 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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Garden Griller's Review

Msgrits
December 23, 2015
First, pay attention to the yield. This recipe filled more than half of my large oval dutch oven. Either serve at a party or break out the freezer containers. Taste was great, but as I did not have chili powder on hand I made my own and cut out the cumin as the chili powder recipe was already cumin heavy. Will take Twardzal's advice and mix up the beans next time. This plus some rice was a perfect dinner.

Kvavava's Review

Anthony
December 31, 2013
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

JSalvant's Review

tjcopper
September 08, 2013
Love this recipe, easy and good. We eat red meat so I sub hamburger.

tjcopper's Review

JSalvant
March 06, 2012
I made this for a Super Bowl party at work. The guys that don't eat vegetables loved it and never knew that it was meatless! Very tasty.

Twardzal's Review

Twardzal
February 21, 2012
this is a great chili base recipe! I did make some changes - i used only one can of unstrained black beans, and a can each of strained and rinsed kidney beans and great northerm beans. I like the variety of flavor and texture! I also like a little less spice to my chili, so i only used one can of jalapeno tomatoes, and one can of regular petite diced tomatoes. It still has some bite though! I have made this recipe several times now and it is a crowd pleaser for sure. Definitely worth a try if you like a "meaty" thick vegetarian chili!

Msgrits's Review

Kvavava
January 08, 2012
N/A