Black Bean Chili



This is a great chili recipe that can be easily adapted to what you happen to have on hand. Adjusting the heat level is easy too. I make it without meat, but have had friends make it with traditional ground beef and love it, too.

★★★★★ 3 votes


1/4 c
olive oil
2 c
onion, chopped
2 medium
red bell peppers, coarsely chopped
1 medium
zucchini, chopped
6 clove
garlic, chopped
6 oz
cooked ground beef (or frozen meatless substitute)
2 Tbsp
chili powder
2 tsp
oregano, dried
1 1/2 tsp
1/2 tsp
cayenne pepper
32 oz
black beans, canned and drained (reserve 1/2 cup liquid)
16 oz
red kidney beans, canned and drained
1 1/2 c
corn, frozen
16 oz
tomato sauce
salt and pepper


1Heat oil in a heavy pot over medium heat. Add onions, bell peppers, zucchini and garlic; saute until onions soften.
2Mix in meat (or meat substitute), chili powder, oregano, cumin and cayenne; stir 2 minutes.
3Mix in beans, 1/2 cup reserved bean liquid, corn and tomato sauce; bring to a boil, stirring occasionally.
4Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally. (About 15 minutes)
5Season to taste with salt & pepper.
6Top with your favorite toppings and serve! (Cilatro, sour cream, green onions or cheddar cheese are always a good choice.)

About this Recipe

Course/Dish: Bean Soups, Chili
Other Tag: Quick & Easy