Vegetarian Black Bean Chili

A vegetarian black bean chili is one of those tried and true comfort food meals. It’s a crowd-pleasing, feel-good and ultra-cozy one-pot dish. Roasted sweet potato and zucchini are stars here, along with other aromatics staples like onion, garlic, carrot, celery and sweet red pepper. A fresh chili is added for an extra kick — if you like things hot. Simple tasty ingredients that taste exceptional together with chili spices.

Elle Herbs TexMex Chili Spice

And here is my secret ingredient to transforming a simple vegetarian one-pot dish into something rich with TexMex chili flavors. The chili seasoning is a mix of spices like smoked paprika, rosemary, cumin, oregano, along with chili powder, smoked peppercorns and cacao (the secret to a good chili!). And I’ll share another little secret, or rather a tip, it’s also is fantastic on oven roasted potatoes or homemade fries.

How to make the best Vegetarian Chili

• A good chili, of course, relies on the proper use of seasoning and aromatics to give it that aromatic, savoury and smoky note. Tomatoes lend an umami element — the so-called yum-factor. And canned beans contribute to it’s delicious plant-based protein and heartiness.
• Slow cooking (or even cooking ahead of time then reheating) allow time for the flavours to meld into something deeper, tastier. Or a little trick, blending a small portion of the chili also helps release the flavours and give it that desired look and taste of slow cooking.
• Finishing off the chili with a little squeeze of lime juice and fresh cilantro makes it taste vibrant and fresh. And make all the difference.

How to serve this Vegetarian Black Bean Chili recipe

Not only is this black bean chili vegetarian. It’s also dairy-free, gluten-free and vegan. To keep it that way, you can enjoy served over whole grain rice. Or on its own with a dollop of coconut yoghurt and slices of avocado (healthy fats!). All natural corn tortillas chips also make a great addition!

Otherwise, how about topping it with some grated cheddar cheese, sour cream or crème fraîche.

Looking for other chili recipe inspiration?

How about trying one of these delicious recipes:

• Vegetarian Chili sin Carne with Grünkern (Chili De Frijoles)
• Lentil Chili with Grünkern & Kale

5 from 1 vote

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Vegetarian Black Bean Chili

A simple flavourful vegetarian black bean chili packed with plant-based goodness. Enjoy on its own or with steamed rice.

Course Main Course

Category TexMex

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4

Calories 297 kcal

Autor Elle

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium sweet potato, peeled and cut into 2.5-cm cubes (200g)
• 1 small zucchini, cut into 2.5-cm cubes
• 2 small yellow onions, finely chopped
• 3 garlic cloves, minced
• 2 celery stalks, finely chopped
• 1 small carrot, finely chopped
• 1 small pointed red pepper, finely chopped
• 1 fresh red chilli, seeded and finely chopped
• 3 tablespoons tomato paste
• 2 x 400g cans chopped tomatoes
• 1 tablespoon brown sugar muscovado
• 1 tablespoon Chili Spice Mix
• 1/2 teaspoon dried thyme
• pinch of cinnamon
• 400 ml water
• 1 x 400 g can organic black beans
• 1 small bunch of coriander leaves, chopped
• Lime wedges, to serve

Method

For the roasted vegetables:

1. Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
2. Place the sweet potato pieces on the baking sheet, drizzle with 1 tablespoon olive oil and toss until evenly coated. Season with salt and roast for 10 minutes, then add the zucchini pieces, toss, and cook for a further 5–10 minutes until the vegetables are tender. Set aside.
3. Roast for 10 minutes, then add the zucchini and cook for a further 5–10 minutes until the vegetables are tender. Remove from the oven and set aside.

For the chili:

1. While the vegetables roast, heat the remaining oil in a large saucepan, add the onion and cook gently, over medium heat, stirring, for 5-7 minutes, until softened.
2. Add the garlic, celery, red pepper, carrot, fresh chilli and cook for another 10 minutes.
3. Add the tomato paste, cook for 1 minute, stirring, then add the canned tomatoes along with the sugar, chili spice mix, thyme and water.
4. Bring to a simmer and cook, reducing heat to a light simmer, for 20 minutes or so, stirring often, until the chilli has thickened and reduced.
5. Add the black beans and cook for a further 10 minutes, then stir in the roasted vegetables.
6. Ladle into bowls and garnish with fresh cilantro (and any other toppings of choice). Serve with lime wedges and enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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