The Southwest Black Bean Chili is an easy vegetarian meal that is full of flavors. With a variety of spices on hand and basic chili ingredients, this chili will definitely impress many who are wary of a vegetarian meal. And since this chili is even better the next day, it is perfect for leftovers or made early.
Ingredients needed for the Black Bean Chili
- 2 tablespoons of Olive Oil
- 3 white onions, chopped
- 2 large green bell peppers
- 2 stalks of celery, chopped
- 4 cloves of garlic, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 15 oz can tomato sauce
- 16 oz can stewed tomatoes
- 2 tablespoons red wine vinegar
- 2 15 oz cans of black beans
- 1 cup frozen corn
Directions for the Black Bean Chili
- Heat the olive oil in a large pot over medium heat. Add the white onions, green bell peppers, and celery; cook until the onions are translucent. This will take about ten minutes.
- Stir in the garlic, basil, oregano, chili powder, cumin and black pepper. Thoroughly mix all of the seasonings together with the vegetables.
- Add the tomato sauce, tomatoes (include the juice), and the vinegar. Reduce the heat to low and continue cooking for two to three minutes. If wanting to make the chili in the crock pot, this is the perfect time to transfer everything over to a crock pot.
- Rinse the black beans with cold water prior to use. Add the black beans and frozen corn to the chili and cook for an additional twenty five minutes. Make sure to stir frequently. It may be tempting to cut this step short since it will not take very long for the black beans and corn to heat. The time will help cut the strong taste of the red wine vinegar. Plus, it will allow the chili to thicken and for the flavors to be well blended.
To vary the tastes of the chili try a different type of bean. Kidney beans, pinto beans or garbanzo beans will all taste great. If a spicier version is what is needed, use haberno or jalapeno peppers instead of the green bell peppers. Make sure to include some of the seeds.
Serve with a dollop of sour cream and tortilla chips for a casual dining experience. The southwest black bean chili can also be served over steamed rice along with cornbread and a green salad.
A great dessert after a spicy meal is a homemade cinnamon roll.
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