- Vegetarian Black Bean Chili
Vegetarian Black Bean Chili
Meal Tags: Dinner, Lunch, Make-ahead, One-pot, Soup
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 2 celery ribs, diced
- 1 red bell pepper, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 2 cups corn kernels, fresh or frozen
- 2 15-oz cans black beans, drained and rinsed
- 1 28-oz can diced tomatoes
- 1 28-oz can crushed tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onion, celery, bell pepper, and carrot and cook until softened, about 5 minutes. Add garlic and chipotle pepper and cook for another minute. Add chili powder, cumin, and garlic powder. Cook for 1 minute to bring out the flavors in the spices. Add corn, beans, diced tomatoes, crushed tomatoes, and broth. Stir well and bring the mixture to a boil.
Once the chili is boiling, cover, and reduce the heat the medium-low. Simmer the chili for at least 30 minutes or up to 2 hours, stirring every 15 minutes or so to prevent it from sticking.
Enjoy immediately or store in the refrigerator for up to 4 days or in the freezer for up to 6 months.