This vegetarian black bean chili is the ultimate comfort food for chilly evenings. It combines earthy dried black beans with a robust blend of spices, including cumin, paprika, and oregano, simmered in a rich tomato and beer base. The recipe features a colorful array of vegetables like bell peppers, zucchini, carrots, and celery, which add texture and sweetness to the dish. The addition of white wine vinegar and fresh lemon juice brightens the deep flavors, while fresh parsley and green onions provide a vibrant finish. It is a satisfying, protein-packed meal that is perfect for weeknight dinners, potlucks, or meal prepping. Serve it hot with a dollop of creamy sour cream or vegan crema and some grated jack cheese for a truly indulgent experience.
Vegetarian Black Bean Chili
Description
This vegetarian black bean chili is the ultimate comfort food for chilly evenings. It combines earthy dried black beans with a robust blend of spices, including cumin, paprika, and oregano, simmered in a rich tomato and beer base. The recipe features a colorful array of vegetables like bell peppers, zucchini, carrots, and celery, which add texture and sweetness to the dish. The addition of white wine vinegar and fresh lemon juice brightens the deep flavors, while fresh parsley and green onions provide a vibrant finish. It is a satisfying, protein-packed meal that is perfect for weeknight dinners, potlucks, or meal prepping. Serve it hot with a dollop of creamy sour cream or vegan crema and some grated jack cheese for a truly indulgent experience.Ingredients
Directions
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Drain the soaked black beans and rinse them thoroughly under cold running water.
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In a large soup pot, combine the rinsed beans with 6 cups of water (or enough to cover by 2 inches) and bring to a boil over medium-high heat.
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Skim off any foam or scum that rises to the surface during the initial boil.
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Add 1 cup of beer to the pot, return to a boil, then reduce heat to low.
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Cover and simmer the beans for 45 minutes to 1 hour, until tender but still holding their shape. Add more water if needed to keep beans submerged.
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Drain the beans, reserving 3 cups of the cooking liquid, and set aside.
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In a large, heavy-bottomed skillet or Dutch oven, heat 1/4 cup olive oil over medium-low heat.
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Add chopped red onion, green pepper, celery, and carrot. Cook for 8 minutes, stirring occasionally, until softened.
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Add diced zucchini, red bell pepper, and yellow bell pepper. Continue cooking for 10 minutes until all vegetables are tender.
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Add minced garlic and cook for 2 minutes until fragrant.
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Stir in 3 cups of the reserved bean liquid, half of the chopped parsley, 3 tablespoons white wine vinegar, 2 tablespoons cumin, 2 tablespoons paprika, 1.5 tablespoons dried oregano, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, and 3/4 teaspoon salt.
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Cover and simmer the vegetable mixture for 30 minutes, stirring occasionally to prevent sticking.
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Add the cooked black beans, 8 cups of cubed canned plum tomatoes, 1 cup corn kernels, and 3 tablespoons lemon juice.
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Cook uncovered for 15 minutes more, allowing the flavors to meld and the chili to thicken.
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Stir in the remaining chopped parsley.
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Serve hot in bowls, garnished with crema or sour cream, grated jack cheese, and sliced green onions.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 158.4kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 28.8g10%
- Dietary Fiber 10.4g42%
- Sugars 0.4g
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
