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–+ servings
Chili is filling a large metal pot.
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5 from 1 vote

VEGETARIAN BLACK BEAN CHILI

Hearty and healthy Black Bean Chili is made with pantry ingredients for an easy, quick weeknight dinner. Perfect for meatless Monday!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch
Cuisine: American, Mexican, vegetarian
Servings: 6
Calories: 220kcal
Author: Kellie
Cost: $5

Equipment

  • stockpot

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper seeded and diced
  • 5 garlic cloves minced
  • 1 jalapeno seeded and minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3 15 ounce cans black beans rinsed and drained
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 lime zested and juiced
  • Kosher Salt and Fresh Ground Pepper to taste
  • Cilantro lime slices, sour cream, sliced green onions

Instructions

  • Heat the oil in a large stock pot over medium heat.
  • Add the onion and bell pepper, cook until softened.
  • Stir in the garlic and jalapeno. Continue cooking for 1 minute or until fragrant.
  • Add the chili powder, cumin, cayenne pepper, black beans, tomatoes, tomato sauce, lime zest and juice stirring to combine.
  • Bring the chili to a boil then reduce the heat to low and allow to simmer for 15-20 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Serve with chopped cilantro, lime slices, sour cream, green onions and shredded cheese, if desired.

Notes

Chili can be made up to 5 days in advance and stored in the refrigerator in an airtight container.

Nutrition

Calories: 220kcal | Carbohydrates: 35g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 553mg | Potassium: 864mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1935IU | Vitamin C: 46mg | Calcium: 88mg | Iron: 5mg