Julie’s Black Bean Vegetarian Chili has just the right amount of spiciness and vegetables. Peppers, onions, black beans. Garlic, tomatoes, yum!
Julie’s Black Bean Vegetarian Chili
Hi, it’s Lois at Recipe Idea Shop, telling you about our daughter-in-law’s stupendous chili. It’s a delicious 30-minute weekly meal at their house. This Black Bean Vegetarian Chili is simple to make and is not too spicy. Cumin seeds and fresh or jarred chilis add the flavor. Black beans are mild and easily digestible for most folks.
Our family likes this chili with shredded cheese, sour cream and Fritos on top. Have you tried chili with Fritos on top? Yum, so good!
You will need a good Dutch Oven or soup pot to make this chili:
Julie’s Black Bean Vegetarian Chili Recipe
Julie's Black Bean Vegetarian Chili
Perfect spicing. Tasty black beans. Red peppers and onions. Such a good chili.
- 2 tablespoons olive oil
- 2 red peppers (seeded and diced)
- 2 fresh green chilis (seeded and finely chopped, or 2 tablespoons canned ground chilis)
- 2 cloves garlic (minced)
- 1 tablespoon cumin seeds
- 2 14-ounce cans diced tomatoes with juice
- 2 14-ounce cans black beans (drained and rinsed)
- 2/3 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Heat the oil in a large pot (like a Dutch Oven) until hot. Add the onion. Cook for about 5 minutes until the onion is transparent.
Add the peppers, cover and cook for about 5 minutes.
Add the chilis, garlic, cumin seeds and tomatoes. Stir.
Add the beans, water, salt and pepper, and bring it to a boil.
Cover, reduce the heat and simmer until the mixture is heated through, about 15 minutes. If you would like the soup a little thicker, mash a few of the beans or use an immersion blender to smoosh some of the beans.
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Julie’s Black Bean Vegetarian Chili Nutrition
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