Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

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

Recipe by Southern Living December 2011

Gallery

Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

hands-on:
20 mins
total:
55 mins
Yield:
Makes 10 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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