Vegetarian Black Bean Chili

This recipe comes from Epicurious — I made it for a soup kitchen and the synagogue, and it was a huge hit both places. The key seemed to be cooking it for a really long time.

Some recipes demand to be followed to the letter, while others are open to interpretation. This black bean chili recipe is definitively the latter. It’s delicious as is, but the genius of this cozy dish lies in its (almost) infinite adaptability. Do you love jalapeños? Add a few! Prefer pinto beans over black beans? Go wild! Are you warding off vampires? Add more cloves garlic—and godspeed to you. Others have added vegetarian “meat” crumbles, bacon, ground turkey, bison, corn, and green chiles.

A few tricks make this hearty weeknight recipe great. First, plenty of peppers and onions add sweetness and complexity, while sautéing the chili powder, oregano, cumin, and cayenne allows the flavors to build. A can of tomato sauce provides concentrated tomato flavor, which minimizes simmering time. Of course, the real fun of chili comes from piling on your favorite toppings. This recipe offers plenty of options, but once again, don’t let it limit you—crumbled tortilla chips, diced raw onion, and cheddar cheese are always a big hit.

Chef Robyn Fuoco came up with this recipe to make the most of her well-stocked pantry, and chances are, you already have most of these ingredients on hand. Serve this chili with cornbread, over mac and cheese, or poured onto baked potatoes or sweet potatoes. It’s your recipe now: Go wild.

4 servings

¼ cup extra-virgin olive oil

6 garlic cloves, chopped

2 medium onions, chopped (about 2 cups)

2 medium red bell peppers, chopped (about 1⅔ cups)

2 Tbsp. chili powder

2 tsp. dried oregano

1½ tsp. ground cumin

½ tsp. cayenne pepper

3 15-oz. cans black beans, drained, ½ cup liquid reserved

1 15-oz. can tomato sauce

Kosher salt, freshly ground pepper

Grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions (for serving, optional)

Step 1

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 6 garlic cloves, chopped, 2 medium onions, chopped (about 2 cups), and 2 medium red bell peppers, chopped (about 1⅔ cups) and cook until onions are softened, 8–10 minutes. Add 2 Tbsp. chili powder, 2 tsp. dried oregano, 1½ tsp. ground cumin, and ½ tsp. cayenne pepper; cook, stirring, 2 minutes.

Step 2

Add three 15-oz. cans black beans, drained, ½ cup bean liquid, and one 15-oz. can tomato sauce; stir to combine. Bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded and chili is thickened, 15–20 minutes. Season with kosher salt and freshly ground pepper.

Step 3

Divide chili among bowls. Top with grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions if using.

Vegan Chili

 

316Save

Vegetarian Chili

• Prep Time: 30 minutes
• Total Time: 1 1/2 hours
• Yield: 6 to 8 servings

282

Ingredients

• 3 tablespoons olive oil
• 1 1/2 cups chopped yellow onions
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 poblano pepper, stemmed, seeded and chopped
• 2 to 3 serrano chiles, minced
• 1 1/2 pounds baby bella mushrooms, diced
• Salt and cayenne pepper, to taste
• 3 tablespoons minced garlic
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon Mexican oregano, crushed between your fingers
• 1/2 bunch cilantro, stems and leaves separated and both finely chopped
• 2 bay leaves
• Two 14.5 ounce cans petite diced tomatoes (with juices)
• 3 cups water, or more as needed
• Two cans black beans, drained and rinsed under cool water
• 1 large zucchini, diced
• 2 cups fresh or frozen corn kernels
• Cooked brown rice, for serving
• Sour cream, for serving
• Chopped green onions, for serving
• Diced avocado, for serving

Directions

• Heat the oil over medium high heat in a large heavy Dutch oven and saute the onions, bell pepper, poblano, and serrano chiles until the vegetables are soft, 4 to 6 minutes.

  Add the mushrooms, season lightly with salt and cayenne, and continue to cook, stirring as needed, until the mushrooms have given off their liquid and then begin to brown around the edges, 4 to 6 minutes longer.

  Add the garlic, chili powder, cumin, oregano, cilantro stems, bay leaves, and cook until the spices are fragrant, 1 to 2 minutes.

  Stir in the canned tomatoes and 2 cups of the water. Bring to a simmer, lower heat so that the chili gently bubbles, and cook for about 20 minutes, adding more water if the chili gets too thick.

  Add the beans and cook until thickened, about 10 minutes longer. Stir in the zucchini and cook for 5 minutes, then stir in the corn and any additional water to correct the consistency if the chili has become too thick. Cook until the zucchini is softened but not mushy, about 10 minutes, then stir in the cilantro leaves, correct the seasoning with salt and cayenne, and remove from the heat.

  Serve the chili garnished with a spoonful of brown rice, a dollop of sour cream, and a sprinkling of green onions and diced avocado.