Vegetable And Black Bean Chili

Vegetable And Black Bean Chili

Prepare this simple vegetarian chili for a warm and hearty dinner. This dish is perfectly seasoned and features tender cucumbers, carrots, and bell peppers. Add as much or as little heat to this chili with cumin, jalapenos, and cayenne.

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Ingredients

  • 3 tablespoons good quality chili powder
  • 1 tablespoon ground cumin
  • Kosher salt and freshly ground black pepper
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon hot pepper sauce (ie, Tobasco, Louisiana)
  • 1½ cups fresh or thawed frozen corn kernels
  • 2 15.5 oz. black beans, drained and rinsed
  • 2 celery ribs, diced
  • 1 carrot, cut into ½-inch pieces
  • Monterey jack cheese and scallions for garnish (optional)
  • 1 28 oz. can of whole tomatoes (I love San Marzano)
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and finely chopped
  • 1 large yellow onion, diced
  • 2 tablespoon extra virgin olive oil
  • 2 zucchini (green squash), sliced into ½-inch pieces
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper
  • ½ cup vegetable stock

Directions

Want to see the entire recipe? Click here Published October 26, 2015.

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