Vegetable Black Bean Chili
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Vegetable Black Bean Chili

Don’t overcook; you want the veggies to be fresh and crunchy! Serve with warm bread.
Cook Time25 mins
Total Time35 mins
Servings: 6

Ingredients

  • 1 tbsp. olive oil
  • 1 medium red onion diced (set aside 1/4 cup for garnish)
  • 2-3 garlic cloves minced
  • 4 stalks celery diced
  • 1 green pepper diced
  • 4 carrots diced
  • 2 15 oz cans Bush’s Black Beans, drained
  • 2 15 0z cans diced tomatoes (or 3 cups of fresh)
  • 2 cups fresh corn or frozen
  • 1 tbsp. chili powder
  • 2 tbsp. ground cumin
  • Salt and pepper
  • 1 cup light sour cream
  • 1 cup cilantro finely chopped

Instructions

  • Heat oil in a large skillet; add onion and sauté for 2 minutes. Add garlic, celery, green pepper, and carrots. Saute 3 more minutes.
  • Add black beans, tomatoes, corn, and spices.
  • Cover and simmer for 20 minutes. If you want more liquid, use canned tomatoes (up to 3 cans, undrained) or add a little water.
  • Serve hot with fresh bread.
  • Put the sour cream, red onion, and cilantro in separate bowls and serve with the chili for a garnish.