This Vegetable Black Bean Chili is a comforting, plant-based powerhouse that delivers rich, earthy flavors without the meat. By simmering dried black beans with aromatic onions, roasted garlic, and smoky pasilla chilies, you create a complex broth that thickens beautifully over time. The addition of sweet corn provides a delightful pop of texture and sweetness, balancing the deep, savory notes of the beans. It is an ideal dish for weeknight dinners, meal prep, or feeding a crowd. The chili is naturally vegan-friendly (if you skip the dairy toppings) and freezes exceptionally well, making it a reliable staple for busy families. Serve it warm with a squeeze of fresh lime and your favorite toppings for a satisfying, home-style meal.
Vegetable Black Bean Chili
Description
This Vegetable Black Bean Chili is a comforting, plant-based powerhouse that delivers rich, earthy flavors without the meat. By simmering dried black beans with aromatic onions, roasted garlic, and smoky pasilla chilies, you create a complex broth that thickens beautifully over time. The addition of sweet corn provides a delightful pop of texture and sweetness, balancing the deep, savory notes of the beans. It is an ideal dish for weeknight dinners, meal prep, or feeding a crowd, and freezes exceptionally well.Ingredients
Directions
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Rinse the dried black beans and place them in a large pot. Cover with water and soak overnight.
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Alternatively, for a quick soak, bring the beans and water to a boil, simmer for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.
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Preheat oven to 400 degrees F (200 degrees C).
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Coat a whole or partial head of garlic with olive oil, place in an ovenproof skillet, and roast on the lower rack until the skin is brown and garlic is tender, about 30 to 60 minutes. Squeeze the roasted cloves out of their skins once cooled.
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In a large pot over medium-high heat, warm 1/4 cup olive oil. Add the diced onions and sauté until tender and translucent, about 3-5 minutes.
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Stir in the dried chili powder and cook for 1 minute to toast the spices.
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Add the soaked and drained beans to the pot. Add the dried pasilla chilies (stemmed and seeded if desired, or whole for mild flavor).
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Fill the pot with cold water until the beans are covered by about 1 inch of water.
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Add 1 tablespoon of salt and black pepper to taste. Bring the mixture to a boil.
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Reduce heat to medium-low to maintain a gentle simmer. Cover partially and cook until the beans are tender, about 1 1/2 to 2 hours. Stir occasionally.
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Remove the whole pasilla chilies from the pot and discard.
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Stir in the roasted garlic cloves and fresh lime juice.
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Taste and adjust salt and pepper as needed.
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Add the fresh corn to the pot and simmer uncovered for about 3 minutes until the corn is heated through.
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Ladle the hot chili into warm bowls.
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Top with sour cream, grated sharp cheddar, and snipped scallion greens if desired. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 24.4kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 3.0g12%
- Sugars 2.8g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This chili keeps well in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of water if it has thickened too much.
Variations: For added bulk, consider adding diced bell peppers or sweet potatoes along with the onions. You can also substitute the pasilla chilies with dried ancho or guajillo chilies for a slightly different smoky profile.
Tips: Do not add salt to the beans during the initial soaking or the very beginning of cooking if you are worried about toughening, though modern science suggests it does not significantly affect texture. Adding salt at the beginning actually helps season the beans throughout. The chili will thicken considerably as it cools, so adjust consistency with water or broth when reheating.
Ingredient Substitutions: If you don't have dried pasilla chilies, you can use a tablespoon of adobo sauce from a can of chipotle peppers for a similar smoky heat, or simply rely on the chili powder and black pepper for seasoning. Fresh corn can be substituted with frozen corn kernels.
