Monday, July 2, 2012

Vegetarian Southwestern Black Bean Chili

I made a huge batch of black beans and was wondering how I was going to use them. I used my slow cooker to cook the beans during the day, while I ran my errands. Taking dried beans, soaking them and then allowing them to cook in water for 6-8 hours on low is a great money saver! Canned beans can have a canny taste and cost a lot more. For 1 can of organic black beans (about 2 cups) it is about $1.30 ish and 1lb of dried organic black beans is about $1.50 ish (which produces about 5-6 cups of cooked black beans). It only makes sense to get the dried ones. Since I had this large batch of beans on hand, I decided that I'm going to put some to use for my dinner. A simple vegetarian chili sounds like a good idea to me. I can use up the fresh corn, kale and tomatoes that I have on hand. Also it makes for great next day lunch. I'm not sure if this is an authentic chili, but it has the flavors of a chili and has a nice thick consistency. I served it over fresh white rice and a bit of hot sauce. 

If you want to omit the cayenne, that's fine. This chili isn't very spicy but it does have some warmth. As for the beans, you can use canned black beans if you'd like. Just make sure to rinse them well and drain any excess water. Also if you prefer a thinner chili, just add a bit more stock. Start with a 1/2 cup and work your way up if need be. 

Vegetarian Southwestern Black Bean Chili

Cook Time: 30 minutes
Prep Time: < 10 minutes
Serves: 4 (1 cup) servings


  • 1 tsp oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 4 roma tomatoes, diced 
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
  • 2 dried bay leaves
  • 2 cups cooked organic black beans (or used canned black beans, drained)
  • 1 cup organic vegetable stock
  • 4 kale leaves, chopped and stems removed
  • 1 ear of organic sweet corn, kernels removed
  • 1/2 tbsp fresh cilantro, minced
  • 1 tsp red wine vinegar

In a large stock pot, heat the oil over medium heat.

Add the onion and garlic and saute for about 5 minutes, or until softened. 

Add the tomatoes, chili powder, cumin, paprika, cayenne, bay leaves, black beans and salt & pepper (to taste). Stir well. 

Allow the mixture to come to a boil and then cover and reduce heat to a simmer. Simmer for about 20 minutes.

While that is simmering, chop up the kale leaves into bite-sized pieces. Then shuck the corn and remove the kernels using a knife. Set aside.

Once the black beans have simmered for 20 minutes, add the kale, corn, cilantro and vinegar and stir in well. Cover again and allow it to simmer for 5 more minutes. 

Remove the bay leaves. Serve piping hot over rice (if you'd like).

Nutritional Info per Serving:
Calories: 205 ; Fat: 3g ; Carbohydrate: 40g ; Fiber: 9.5g ; Sugar: 9g ; Protein: 11g 


  1. This is just what i'm craving right now! I should really start buying dried beans.

  2. This looks perfect for my dinner on meatless mondays! By the way, I have nominated you for an- award. Check it out here:

  3. I love chilli and am always looking for a good new recipe to follow. Thanks for sharing!

  4. Looks delish!
    I just nominated you for the Liebster Award.

  5. Laurie, I happened by after leaving a comment of The Red Apron. Congrats on your award, it is well deserved. I love your blog and am not your newest follower, look forward to sharing!