Print Recipe

Vegetarian Black Bean Chili

Course: dinner, lunch
Servings: 4
Author: Wanda Baker


  • 1 cup red onion chopped
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 1 cup bell pepper chopped
  • 3 cloves garlic chopped
  • 1 to mato chopped
  • 1/4 cup jalapeno remove seeds & veins, chopped
  • 1 680 ml can tomato sauce
  • 1 540 ml can black beans rinsed
  • 1/2 cup frozen corn
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp ancho chili powder
  • 2 tsp chili powder
  • sprinkle of All-spice
  • 1/2 cup cilantro chopped
  • salt and pepper
  • olive oil


  • In a large pot, over medium high heat add a glugg of olive oil. Drop in your onions, celery and carrots. Cook for about 10 minutes or until veggie start to soften.
  • Add in garlic, bell and jalapeno peppers and tomato. Stir and simmer another 5 or so minutes. Tomato will start to melt into mixture.
  • Pour in black beans, tomato sauce, corn, spices, cilantro and a pinch of salt and pepper. Stir and lower heat to a simmer.
  • Let it go for about 30 minutes to marry flavours, stirring occasionally.
  • Serve hot.


To make the salsa I tossed together 1/4 cup each diced red pepper and diced jicama, 1 tbsp each diced red onion, diced jalapeno (left some seeds/membranes in) and diced zucchini, 1 tbsp chopped fresh cilantro, a drizzle of olive oil and lemon juice.