Vegetarian Black-Bean Chili

Prep Time:
15 mins
Total Time:
30 mins

Talk about quick comfort—this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.


  • 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.

    veggie chili

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

Related Articles