MARTHASTEWART.COM

Vegetarian Black-Bean Chili

Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
Everyday Food, October Fall 2007
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4
Add to Shopping List

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
  • 2 carrots, thinly sliced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cans (19 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 1 package (10 ounces) frozen corn kernels, thawed

Directions

  1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.

  2. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Recipe Reviews

  • britnym
    22 Jan, 2013

    This recipe is so good! Even the carnivorous members of my family love it! I have made this many times and I am going to attempt it in the crockpot today.

  • claudmonica1
    2 Dec, 2012

    I will be making this once a week! Delicious. A few small changes. Didn't have cumin, carrots or corn in the house. Used a cup of beef broth instead of water. This was one of the yummiest "vegetarian" chilis I have ever made or eaten. Oh and I used 2 cans of seasoned black beans.

  • chapnurse
    1 Oct, 2012

    Delicious ! is there a breakdown of its values ? calorie, carb fat, etc ? I always want to read that before preparing.... thanks so much !

  • jellysquare
    23 May, 2012

    Very delicious and flexible. Used creamed corn and kidney beans, because that is what I had at home. We live twenty miles from town, so we make do or do without. Be aware that this makes enough for 6-8. I cut the recipe in half the first time I made it and served it on baked potatoes. Two nights later I served the remainder with chicken breasts and rice. My husband is a big eater and it was more than enough for the two of us for two meals. Maybe adding items to the menu was the reason.

  • enviousmoon
    9 Oct, 2011

    LOVED this recipe. We're all carnivores, cooking meatless because it's cheaper, but this recipe is so hearty you don't even miss the meat. We added half a jalapeno and some red pepper for kick, plus some mushrooms and celery because we had them on hand. Very very tasty and the fact that it's quick is a bonus.

  • HeySamJo
    30 Sep, 2011

    This was GREAT! Very tasty! I served it with jalapeno corn bread, sour cream and mozzarella.

  • Lasagesse
    9 Jul, 2011

    yummy!!! I used home made crushed tomatoes instead of the canned. And served with a garnish of cilantro and jalapeno corn muffins-excellent!!

  • Tatianka
    27 Jan, 2011

    it was great! Looked great, tasted great! i used celery stalks as it's not a season for zucchini now in Ukraine and took 1 can black

  • gael314
    30 Sep, 2010

    I have the pickiest 9-year-old eater ever. His "likes" consist of cheese pizza, pasta with butter, and steak. I gave him this chili, and he LOVED it. I didn't want to tell him how good it was for him. :)

  • Sheryll
    28 Sep, 2010

    Oh yeah, I also like to use a can of dark red kidney beans as well as a can of black beans. And once in awhile I will change the two types of beans to dark red and white........ for something different or maybe just what I have at the moment.

  • Sheryll
    28 Sep, 2010

    I like to quarter my zukes and carrots and very thinly slice those and also I add fresh baby spinach that is also sliced lengthwise before slicely or shredding it. Spinach adds so much to this dish. And in the winter, I do mine on top of the stove in a hurry sometimes. It really does not take that long if using canned beans.

  • cheftb
    2 Jun, 2010

    I like it.

  • claracharlotte
    17 Feb, 2010

    This tastes SO good. Total comfort food!

  • rsubach
    7 Feb, 2010

    I steamed the carrots before adding to the mixture. My kids like the carrots a bit more tender. Serve with brown rice and plain greek yogurt.

  • geekypoet
    27 Jan, 2010

    This recipe looks amazing! It can be so hard to find vegetarian slow cooker recipes. I'm posting my recipes on my blog http://healthyslowcooking.wordpress.com.