No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

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.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

advertisement

advertisement

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. Step 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. Step 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.

Source
Everyday Food, October Fall 2007


advertisement

advertisement

Reviews (16)

  • 12 Jan, 2014

    I thought this recipe was WAY to tomato-y. I had to add another cup of water just to dilute a little. It also needed a lot more cumin and chili powder. I suppose it's edible, but definitely not my favorite veggie chili recipe. Kind of disappointed.

  • 24 Feb, 2013

    Made this last night and it was delicious! I didn't have any zucchini on hand and i subbed veggie broth for water and added some rice. perfect!

  • 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.

  • 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.

  • 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 !

  • 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.

  • 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.

  • 30 Sep, 2011

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

  • 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!!

  • 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

  • 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. :)

  • 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.

  • 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.

  • 2 Jun, 2010

    I like it.

  • 17 Feb, 2010

    This tastes SO good. Total comfort food!

  • 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.