Black Bean Chili

A hearty vegetarian Chili for you!

I have a tendency to repeat recipes (a lot) and my family is not always happy about that! During the Christmas holiday, my son Tim sorted through my stack of recipes and found this one. He made this vegetarian chili for the family and it was absolutely delicious. I plan to make it often throughout the winter months! Give it a try.

Photo by stephanie monfette on Unsplash

Source: Unknown

Yields: 4-6 servings

⭐️⭐️⭐️⭐️⭐️

Ingredients

2 tablespoons olive oil

2 medium onions, diced

3-4 celery stalks, diced

3-4 garlic cloves, minced

1 large green pepper, diced

1 large red pepper, diced

2 teaspoons oregano (mexican preferred)

2 teaspoons ground cumin

1/4 cup chili powder

4 cups vegetable stock

1 28 oz can diced fire roasted tomatoed

2 cans black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

Garnish: sliced green onions and sour cream (if desired)

Directions

1. In a large soup pot, heat the oil and saute the onions, celery, garlic, green and red peppers for approximately 10 minutes.

2. When the vegetables have softened, add the oregano, cumin and chili powder. Saute for about 2 minutes to allow the spices to release their oils.

3. Add the stock and tomatoes. Bring to a boil and then simmer for 30 minutes.

4. Add the beans and the corn and cook for an additional 20 minutes. Adjust the seasoning with salt and pepper.

5. Garnish with the green onions and sour cream if using.

Rating System

⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.

⭐️⭐️⭐️⭐️ Vegetarian with some processed ingredients

⭐️⭐️⭐️ Meat or Seafood with no or minimal processed ingredients

⭐️⭐️ Meat or Seafood with processed ingredients

⭐️ Dessert