Even non-vegans will love this hearty, meatless black bean chili. Cooked in the crock pot means the flavors will be well melded.
1 tablespoon olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 tablespoon ground cumin
1 teaspoon cayenne, more if desired
10 ounces frozen corn
2 cans (28 ounce size) crushed tomatoes, undrained
2 cans (15 ounce size) black beans, rinsed and drained
1 1/2 cup picante sauce
salt, to taste
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, for 3 minutes. Add the garlic and cook, stirring constantly, for 2 more minutes.
Stir the cumin, cayenne, and bell pepper into the skillet. Cook, stirring frequently, for 3 minutes or until the peppers start to soften.
Transfer the vegetable mixture to the crock pot. Stir the crushed tomatoes, corn, beans, and picante sauce into the crock pot.
Cover the crock pot and cook on low heat for 2-3 hours or until heated through.
Adjust the seasoning with salt as needed. Serve the vegan chili hot with any desired chili toppings.
You definitely can! Try it with white cannellini beans, chickpeas, kidney beans, etc.
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reviews & comments
September 9, 2014
I'm not a vegan but I do love a good black bean chili and I usually make my chili meatless anyway. This has a lot of flavor. Very southwestern style.
December 19, 2009
Love this recipe! A must have for the winter blues.
April 23, 2005
YUM! I'm a novice cook & this was perfect for me to make for my husband. I added about 1/2 lb of cooked, drained, (& spiced to taste) ground beef, but it would have been just as good w/out the meat. *don't add the beef until the end One problem I had was that I used uncooked beans. You should use canned beans like the recipe implies. Or, if you use uncooked bagged beans like I did, be sure to soak them overnight & THEN BOIL THEM until they are soft (maybe 3 hours?). I am new to cooking & didn't boil them before I put them in the crockpot. They never really got as soft as they should have been. I recommend jalepino/mexican cornbread with the chili...the combo was yummy (& we had great leftovers for days)! BRAVO
March 6, 2003
Tried this, it's great. I'm not even a vegetarian. I served it with rice, would also be great with fresh bread. I like spicy, so I also added hot sauce.