Black Bean Vegetable Chili
A hearty black bean vegetable chili bursting with fresh herbs, smoky spices, and vibrant vegetables, perfect for comforting dinners and packed with flavor for all vegetable lovers.
Ingredients
- 1 medium eggplant ⓘ
- 1 Tbsp kosher salt ⓘ
- 1/2 c olive oil ⓘ
- 2 medium yellow onions ⓘ
- 2 zucchini ⓘ
- 1 red bell pepper
- 1 yellow bell pepper ⓘ
- 4 large cloves garlic ⓘ
- 1/2 tsp crushed red pepper ⓘ
- 1 1/2 c corn kernels ⓘ
- 8 plum tomatoes
- 1 c vegetable broth ⓘ
- 1 c Italian parsley ⓘ
- 1/2 c slivered fresh basil leaves ⓘ
- 3 Tbsp chili powder ⓘ
- 1 1/2 Tbsp ground cumin ⓘ
- 1 Tbsp dried oregano ⓘ
- 1 tsp black pepper ⓘ
- 2 c cooked black beans ⓘ
- 1/2 c fresh dill ⓘ
- 1/4 c lemon juice ⓘ
- sour cream ⓘ
- Monterey Jack cheese ⓘ
- scallions ⓘ
Instructions
- Place eggplant in a colander, toss with salt, and let sit for 1 hour to remove moisture; pat dry.
- Heat 1/4 cup olive oil in a skillet, then sauté onions, zucchini, peppers, and garlic for 10 minutes.
- Place remaining 1/4 cup olive oil in a separate skillet and sauté eggplant until tender, approximately 10 minutes.
- Remove eggplant with a slotted spoon and transfer to a casserole with the sautéed vegetables.
- Add tomatoes, vegetable broth, 1/2 cup parsley, basil, and spices to the casserole.
- Cook over low heat for 30 minutes, stirring occasionally.
- After 30 minutes, add black beans, corn, dill, and lemon juice, then cook for an additional 15 minutes.
- Adjust seasonings to taste and stir in the remaining 1/2 cup parsley before serving.
Tips & Substitutions
To enhance flavor, consider roasting the vegetables before adding them to the chili. If eggplant isn't available, try using mushrooms or squash as a substitute. For extra heat, increase the amount of crushed red pepper. You can also add beans of your choice or adjust spices to suit your taste preferences. This recipe is suitable for those following vegetarian recipes.
Serving Suggestions
Serve the chili hot, topped with a dollop of sour cream, shredded Monterey Jack cheese, and sliced scallions for added flavor. It pairs beautifully with Mexican Corn Dip as an appetizer or alongside crusty bread. For a complete meal, consider serving it with rice or warm tortillas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of vegetable broth if needed to loosen the chili. You can also microwave individual portions until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Vegetable Chili contains roughly 533 calories, with 23g protein, 110g carbohydrates, and 13g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (172% of the Daily Value), and calcium (134% of the Daily Value). Note that it is relatively high in sodium, at 1739mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, this chili can be made ahead and actually tastes better the next day as the flavors meld. Simply prepare the chili, let it cool, and store it in the refrigerator. When ready to serve, reheat it on the stovetop or in the microwave.
Is this chili vegan-friendly?
Yes, this Black Bean Vegetable Chili is vegan as it contains no animal products. Just ensure that any toppings like sour cream or cheese are substituted with dairy-free alternatives to maintain its vegan status.
What can I serve with this chili?
This chili is versatile and can be served with cornbread, tortilla chips, or over a bed of rice. For a festive touch, pair it with Joan'S Bean Dip or serve it as part of a larger spread during gatherings celebrating Mexican Independence Day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).