Black Bean Vegetarian Chili

black beans wp

Serving  size  4

Prep   10 mins
Cook   2 hrs 30 mins

Total Time:   2 hrs 40 mins

GutenFree Gluten Free     EggFree  Egg Free

LactoseFree Lactose Free   Vegetarian Vegetarian

Nothing is better than the aroma of home cooked chili simmering in the kitchen on a cool winter day.  Reminds me of my grandma’s house.  Make a huge pot of black bean vegetarian style chili and use the left overs for tacos, over nachos, or to use in fiesta quinoa or even better,  stuffed avocados.  For a hardier protein version add 1 pound ground turkey and chicken stock.”



  • 4 cups water
  • 8 ounces dried black or pinto beans
  • 1 tablespoon olive oil
  • ½ onion diced
  • 4 cloves garlic minced
  • ¼ teaspoon salt
  • 1 tablespoon parsley
  • 1 tablespoon chili powder
  • 1 ½ tsp. ground cumin
  • ¼ teaspoon paprika
  • 1 teaspoon oregano
  • 3 tomatoes pealed and diced
  • 1 cup vegetable stock



1.  Rinse and soak beans over night.

2.  Rinse and strain beans.  Add beans to a stock pot and cover with water.  Place lid on pot and cook for 2 hours over medium heat.

3.  Add olive oil to a frying pan and sauté onion and garlic on low until transparent and tender.

4.  Add sauteed onion and garlic, salt, parsley, chili powder, cumin, paprika, oregano, tomatoes, and vegetable stock to beans.

5. Bring chili to a boil, reduce heat to low, replace lid, and cook for 30 minutes.  Serve hot with non corn corn bread and honey buttter.




Chef Notes:

*For a fuller flavor, if you are not concerned about being 100% vegetarian, use chicken stock in place of vegetable stock.


Return from Black Bean Vegetarian Chili to Gluten Free Sides

GutenFree Gluten Free     EggFree  Egg Free     LactoseFree Lactose Free   Vegetarian Vegetarian          *Dairy Free


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