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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2007


  • 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


  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.

Cook's Notes

Surefire Chili Toppings: tortilla chips; sour cream; shredded cheese, such as cheddar or pepper Jack; halved cherry tomatoes; thinly sliced scallions; diced avocado

Reviews Add a comment

  • dorothy_stiles
    17 JUN, 2017
    Great recipes, however it would be helpful to have the nutrition information for those on restricted diets. Is this available somewhere on the site?
  • sharonlgrayg
    14 JAN, 2017
    This recipe is quick, easy and delicious. I've made it many times. We're not vegetarian, but my family and I love it! It makes for a terrific savory hearty meal.
  • MsKris1128
    26 FEB, 2016
    This is absolutely delicious! I added an extra can of black beans, instead of water - I used vegetable broth (2 cups more if needed) and some cayenne to taste. This is a good dish for vegans and meat eaters :-) Very satisfying .
  • ChristinaP
    7 AUG, 2015
    Love this recipe so much!!! It tastes amazing - the perfect blend of flavors and textures. I like to top it with sharp cheddar and green onions. An easy, simple, no-fail recipe that is fun to make.
  • MirToni
    15 OCT, 2014
    Delicious! Made exactly as directed with one exception - used 1 cup of vegetable stock instead of 1 cup of water. Served with cornbread and cheese for topping. Perfect comfort food for a chilly fall day!
  • Karen C
    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.
  • Brittney Rachael
    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!
  • 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 !