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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:
  • Total Time:
  • Servings: 4
Vegetarian Black-Bean Chili

Source: Everyday Food, October Fall 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.

Reviews (17)

  • MirToniR 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 !

  • 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.

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