Chili is one of my favorite vegetarian meals. It’s so full of flavor — and healthy vegetables are a huge bonus. I like to make a big pot on a Sunday and then have it for leftover lunches and dinners throughout the week. The recipe below is simple and doesn’t have a long list of ingredients — just a few items that you most likely already have in your pantry.
Here, the recipe is vegan, and you can top it with vegan toppings like sliced olives, vegan cheese, salsa and pickled jalapeños. If you eat dairy, add some shredded cheddar and a dollop of sour cream. I also like to serve it with tortilla chips for scooping.
Vegetarian Black Bean Chili
4 to 6
10 minutes
30 minutes
40 minutes
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
2 (15-ounce) cans of black beans, rinsed and drained
1 (15-ounce) can diced tomatoes, with juice
2 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon cayenne
Kosher salt
Freshly ground black pepper
Heat the oil in a stockpot or large saucepan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add the beans and diced tomatoes, along with their juice. Stir in the chili powder, cumin, cayenne, and salt and pepper to taste. Reduce the heat to medium-low, cover and simmer for 20 to 25 minutes, stirring every so often, until the sauce has thickened. Serve hot.
Pro-Tip: If beans and tomatoes don't provide enough liquids for simmering, add 1-1.5 cups of vegetable broth.
