Food & Cooking Recipes Lunch Recipes Vegetarian Black-Bean Chili 3.8 (452) 21 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Talk about quick comfort—this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings. 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 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. 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 Rate it Print