Your Other Chili
A hearty, flavorful vegetarian chili featuring black beans, fresh peppers, carrots, and aromatic herbs, perfect for comforting meals and spice lovers alike.
Ingredients
- 2 (15 oz.) cans black beans, rinsed and drained ⓘ
- 1 1/2 tsp. dried oregano ⓘ
- 1 1/2 tsp. dried basil ⓘ
- 1 yellow onion, chopped ⓘ
- 1 green pepper, chopped ⓘ
- 1 yellow pepper, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 1/2 cups carrots, sliced or chopped ⓘ
- 2 tsp. paprika ⓘ
- 1/2 tsp. cayenne pepper ⓘ
- 2 Tbsp. chili powder ⓘ
- 1/2 tsp. Mrs. Dash ⓘ
- 1 1/2 cups canned crushed tomatoes, juice reserved ⓘ
- 2 fresh jalapeno peppers, minced and seeds removed ⓘ
Instructions
- In a small skillet over medium heat, toast cumin seed, oregano, basil, and Mrs. Dash, shaking the pan occasionally until fragrant, about 5 to 10 minutes.
- Remove from heat.
- In a skillet over medium-high heat, heat oil until very hot.
- Add chopped onion, chopped green and yellow peppers, sliced or chopped carrots, minced garlic, toasted herbs, paprika, cayenne pepper, and chili powder.
- Saute for 10 to 15 minutes.
- Add canned crushed tomatoes (juice reserved), some tomato juice, and minced jalapeno peppers.
- Bring to a boil.
- Add rinsed and drained black beans.
- Continue to simmer.
- Add chopped fresh tomatoes.
- Heat through.
- Top with yogurt before serving.
Tips & Substitutions
For added depth, consider incorporating spices like cumin or adding a splash of lime juice. If you prefer a meatier chili, ground turkey or beef can be added. For a milder flavor, remove the seeds from the jalapenos or omit the cayenne pepper. This dish can also be made with other beans such as pinto for variety. Serve with a dollop of yogurt for creaminess.
Serving Suggestions
Serve this chili topped with yogurt for a creamy finish, and pair it with cornbread or tortilla chips for a satisfying meal. It also works well as a filling for Taco Rolls or as a side dish for grilled meats. For a complete vegetarian meal, serve with a side of rice or quinoa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, stirring occasionally, or in the microwave until heated through. Adding a splash of water or broth can help maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Your Other Chili contains roughly 865 calories, with 43g protein, 147g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (122% of the Daily Value), protein (85% of the Daily Value), and vitamin C (81% of the Daily Value). Note that it is relatively high in sodium, at 677mg per serving (29% 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 tastes even better the next day as the flavors meld together. It's perfect for meal prepping. Just let it cool completely before refrigerating, and reheat when ready to serve.
What can I substitute for black beans?
You can substitute pinto beans or kidney beans if you prefer. Both will work well in this recipe and lend a different texture and flavor to the dish.
Is this recipe suitable for freezing?
Absolutely! This chili freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).