Black Bean Vegetable Chili | PCC Natural Markets

Black Bean Vegetable Chili

Serves: 4 to 6

Your rating: None (16 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This hearty chili features black beans, spicy jalapeños chiles and plenty of veggies. You can cut the heat by leaving out the jalapeños. Served over rice with a slice of cornbread, this chili makes a satisfying meal.



Heat oil in a 4-quart saucepan over medium heat. Add onions, green bell peppers, red peppers and garlic and cook until tender. Stir in black beans, tomatoes, jalapeños, chili powder, chipotle chili, oregano, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally. Stir in corn and cook another 5 minutes.

Serve with sour cream, shredded cheese and chopped fresh cilantro, if desired.

More about: bell peppers, black beans, hot peppers, tomatoes


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Great Family Chili

This is such a simple and inexpensive chili to prepare. I added an additional cup of corn to thicken it up a bit and didn't add the Chipotle or Jalapenos since our 15 month old would eat this as well. This tastes great the next day and really takes no time at all to prepare.

One of my favorites!

Great in a crock pot if you've got one!

The only change I made was doing it in a crock pot. I sauteed the onion, red and green pepper, and garlic for 10-15 minutes with some olive oil on low heat. I had dry black beans that I'd soaked overnight, and I literally just threw everything, plus the sauteed veggies, in the crock pot and let it cook overnight as well. Very yummy, very cheap, and very healthy!

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