Back to Vegetarian Black-Bean Chili All Reviews for Vegetarian Black-Bean Chili - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 4 veggie chili
Ingredients Ingredient Checklist 1 tablespoon olive oil 1 small onion, diced 2 garlic cloves, minced Coarse salt and ground pepper 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise 2 carrots, thinly sliced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cans (19 ounces each) black beans, rinsed and drained 1 can (28 ounces) crushed tomatoes 1 package (10 ounces) frozen corn kernels, thawed
Cook’s Notes Surefire Chili Toppings: tortilla chips; sour cream; shredded cheese, such as cheddar or pepper Jack; halved cherry tomatoes; thinly sliced scallions; diced avocado
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4 veggie chili
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
veggie chili
veggie chili
Ingredients
Ingredients
- 1 tablespoon olive oil 1 small onion, diced 2 garlic cloves, minced Coarse salt and ground pepper 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise 2 carrots, thinly sliced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cans (19 ounces each) black beans, rinsed and drained 1 can (28 ounces) crushed tomatoes 1 package (10 ounces) frozen corn kernels, thawed
Directions
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
Cook’s Notes Surefire Chili Toppings: tortilla chips; sour cream; shredded cheese, such as cheddar or pepper Jack; halved cherry tomatoes; thinly sliced scallions; diced avocado
Cook’s Notes
Surefire Chili Toppings: tortilla chips; sour cream; shredded cheese, such as cheddar or pepper Jack; halved cherry tomatoes; thinly sliced scallions; diced avocado
Reviews (22)
Add Rating & Review 452 Ratings 5 star values: 127 4 star values: 154 3 star values: 118 2 star values: 43 1 star values: 10
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Reviews (22)
Add Rating & Review 452 Ratings 5 star values: 127 4 star values: 154 3 star values: 118 2 star values: 43 1 star values: 10
Add Rating & Review
452 Ratings 5 star values: 127 4 star values: 154 3 star values: 118 2 star values: 43 1 star values: 10
452 Ratings 5 star values: 127 4 star values: 154 3 star values: 118 2 star values: 43 1 star values: 10
452 Ratings 5 star values: 127 4 star values: 154 3 star values: 118 2 star values: 43 1 star values: 10
5 star values: 127 4 star values: 154 3 star values: 118 2 star values: 43 1 star values: 10
Martha Stewart Member Rating: 5 stars 06/17/2019 Vegan and delicious! My kids even loved it :) Martha Stewart Member Rating: Unrated 06/17/2017 Great recipes, however it would be helpful to have the nutrition information for those on restricted diets. Is this available somewhere on the site? Martha Stewart Member Rating: 5 stars 01/14/2017 This recipe is quick, easy and delicious. I've made it many times. We're not vegetarian, but my family and I love it! It makes for a terrific savory hearty meal. Martha Stewart Member Rating: 4 stars 02/26/2016 This is absolutely delicious! I added an extra can of black beans, instead of water - I used vegetable broth (2 cups more if needed) and some cayenne to taste. This is a good dish for vegans and meat eaters :-) Very satisfying . Martha Stewart Member Rating: Unrated 08/07/2015 Love this recipe so much!!! It tastes amazing - the perfect blend of flavors and textures. I like to top it with sharp cheddar and green onions. An easy, simple, no-fail recipe that is fun to make. Martha Stewart Member Rating: 4 stars 10/15/2014 Delicious! Made exactly as directed with one exception - used 1 cup of vegetable stock instead of 1 cup of water. Served with cornbread and cheese for topping. Perfect comfort food for a chilly fall day! Martha Stewart Member Rating: Unrated 01/12/2014 I thought this recipe was WAY to tomato-y. I had to add another cup of water just to dilute a little. It also needed a lot more cumin and chili powder. I suppose it's edible, but definitely not my favorite veggie chili recipe. Kind of disappointed. Martha Stewart Member Rating: 5 stars 02/24/2013 Made this last night and it was delicious! I didn't have any zucchini on hand and i subbed veggie broth for water and added some rice. perfect! Martha Stewart Member Rating: Unrated 01/22/2013 This recipe is so good! Even the carnivorous members of my family love it! I have made this many times and I am going to attempt it in the crockpot today. Martha Stewart Member Rating: Unrated 12/02/2012 I will be making this once a week! Delicious. A few small changes. Didn't have cumin, carrots or corn in the house. Used a cup of beef broth instead of water. This was one of the yummiest "vegetarian" chilis I have ever made or eaten. Oh and I used 2 cans of seasoned black beans. Martha Stewart Member Rating: Unrated 10/01/2012 Delicious ! is there a breakdown of its values ? calorie, carb fat, etc ? I always want to read that before preparing.... thanks so much ! Martha Stewart Member Rating: Unrated 05/23/2012 Very delicious and flexible. Used creamed corn and kidney beans, because that is what I had at home. We live twenty miles from town, so we make do or do without. Be aware that this makes enough for 6-8. I cut the recipe in half the first time I made it and served it on baked potatoes. Two nights later I served the remainder with chicken breasts and rice. My husband is a big eater and it was more than enough for the two of us for two meals. Maybe adding items to the menu was the reason. Martha Stewart Member Rating: Unrated 10/09/2011 LOVED this recipe. We're all carnivores, cooking meatless because it's cheaper, but this recipe is so hearty you don't even miss the meat. We added half a jalapeno and some red pepper for kick, plus some mushrooms and celery because we had them on hand. Very very tasty and the fact that it's quick is a bonus. Martha Stewart Member Rating: Unrated 09/30/2011 This was GREAT! Very tasty! I served it with jalapeno corn bread, sour cream and mozzarella. Martha Stewart Member Rating: Unrated 07/09/2011 yummy!!! I used home made crushed tomatoes instead of the canned. And served with a garnish of cilantro and jalapeno corn muffins-excellent!! Martha Stewart Member Rating: Unrated 01/27/2011 it was great! Looked great, tasted great! i used celery stalks as it's not a season for zucchini now in Ukraine and took 1 can black Martha Stewart Member Rating: Unrated 09/30/2010 I have the pickiest 9-year-old eater ever. His "likes" consist of cheese pizza, pasta with butter, and steak. I gave him this chili, and he LOVED it. I didn't want to tell him how good it was for him. :) Martha Stewart Member Rating: Unrated 09/28/2010 Oh yeah, I also like to use a can of dark red kidney beans as well as a can of black beans. And once in awhile I will change the two types of beans to dark red and white........ for something different or maybe just what I have at the moment. Martha Stewart Member Rating: Unrated 09/28/2010 I like to quarter my zukes and carrots and very thinly slice those and also I add fresh baby spinach that is also sliced lengthwise before slicely or shredding it. Spinach adds so much to this dish. And in the winter, I do mine on top of the stove in a hurry sometimes. It really does not take that long if using canned beans. Martha Stewart Member Rating: Unrated 06/02/2010 I like it. Martha Stewart Member Rating: Unrated 02/17/2010 This tastes SO good. Total comfort food! Martha Stewart Member Rating: Unrated 02/07/2010 I steamed the carrots before adding to the mixture. My kids like the carrots a bit more tender. Serve with brown rice and plain greek yogurt.Martha Stewart Member
Rating: 5 stars 06/17/2019
Vegan and delicious! My kids even loved it :)
Rating: 5 stars
Rating: Unrated 06/17/2017
Great recipes, however it would be helpful to have the nutrition information for those on restricted diets. Is this available somewhere on the site?
Rating: Unrated
Rating: 5 stars 01/14/2017
This recipe is quick, easy and delicious. I’ve made it many times. We’re not vegetarian, but my family and I love it! It makes for a terrific savory hearty meal.
Rating: 4 stars 02/26/2016
This is absolutely delicious! I added an extra can of black beans, instead of water - I used vegetable broth (2 cups more if needed) and some cayenne to taste. This is a good dish for vegans and meat eaters :-) Very satisfying .
Rating: 4 stars
Rating: Unrated 08/07/2015
Love this recipe so much!!! It tastes amazing - the perfect blend of flavors and textures. I like to top it with sharp cheddar and green onions. An easy, simple, no-fail recipe that is fun to make.
Rating: 4 stars 10/15/2014
Delicious! Made exactly as directed with one exception - used 1 cup of vegetable stock instead of 1 cup of water. Served with cornbread and cheese for topping. Perfect comfort food for a chilly fall day!
Rating: Unrated 01/12/2014
I thought this recipe was WAY to tomato-y. I had to add another cup of water just to dilute a little. It also needed a lot more cumin and chili powder. I suppose it’s edible, but definitely not my favorite veggie chili recipe. Kind of disappointed.
Rating: 5 stars 02/24/2013
Made this last night and it was delicious! I didn’t have any zucchini on hand and i subbed veggie broth for water and added some rice. perfect!
Rating: Unrated 01/22/2013
This recipe is so good! Even the carnivorous members of my family love it! I have made this many times and I am going to attempt it in the crockpot today.
Rating: Unrated 12/02/2012
I will be making this once a week! Delicious. A few small changes. Didn’t have cumin, carrots or corn in the house. Used a cup of beef broth instead of water. This was one of the yummiest “vegetarian” chilis I have ever made or eaten. Oh and I used 2 cans of seasoned black beans.
Rating: Unrated 10/01/2012
Delicious ! is there a breakdown of its values ? calorie, carb fat, etc ? I always want to read that before preparing…. thanks so much !
Rating: Unrated 05/23/2012
Very delicious and flexible. Used creamed corn and kidney beans, because that is what I had at home. We live twenty miles from town, so we make do or do without. Be aware that this makes enough for 6-8. I cut the recipe in half the first time I made it and served it on baked potatoes. Two nights later I served the remainder with chicken breasts and rice. My husband is a big eater and it was more than enough for the two of us for two meals. Maybe adding items to the menu was the reason.
Rating: Unrated 10/09/2011
LOVED this recipe. We’re all carnivores, cooking meatless because it’s cheaper, but this recipe is so hearty you don’t even miss the meat. We added half a jalapeno and some red pepper for kick, plus some mushrooms and celery because we had them on hand. Very very tasty and the fact that it’s quick is a bonus.
Rating: Unrated 09/30/2011
This was GREAT! Very tasty! I served it with jalapeno corn bread, sour cream and mozzarella.
Rating: Unrated 07/09/2011
yummy!!! I used home made crushed tomatoes instead of the canned. And served with a garnish of cilantro and jalapeno corn muffins-excellent!!
Rating: Unrated 01/27/2011
it was great! Looked great, tasted great! i used celery stalks as it’s not a season for zucchini now in Ukraine and took 1 can black
Rating: Unrated 09/30/2010
I have the pickiest 9-year-old eater ever. His “likes” consist of cheese pizza, pasta with butter, and steak. I gave him this chili, and he LOVED it. I didn’t want to tell him how good it was for him. :)
Rating: Unrated 09/28/2010
Oh yeah, I also like to use a can of dark red kidney beans as well as a can of black beans. And once in awhile I will change the two types of beans to dark red and white…….. for something different or maybe just what I have at the moment.
I like to quarter my zukes and carrots and very thinly slice those and also I add fresh baby spinach that is also sliced lengthwise before slicely or shredding it. Spinach adds so much to this dish. And in the winter, I do mine on top of the stove in a hurry sometimes. It really does not take that long if using canned beans.
Rating: Unrated 06/02/2010
I like it.
Rating: Unrated 02/17/2010
This tastes SO good. Total comfort food!
Rating: Unrated 02/07/2010
I steamed the carrots before adding to the mixture. My kids like the carrots a bit more tender. Serve with brown rice and plain greek yogurt.
All Reviews for Vegetarian Black-Bean Chili
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetarian Black-Bean Chili
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
