Veggie-Packed Black Bean Chili

February  1, 2012
4 Ratings
  • Serves 4-6
Author Notes

Don't worry, I have a no-fail garnish that will make the meat lovers come around to this otherwise vegetarian chili. A sprinkling of crispy chorizo on top of this flavorful chili is all you need to please everyone. (Tortilla chips, avocado, fresh cilantro and a nice sharp cheddar help too though.)

You can add other vegetables to this, if you'd like. I've used spinach, cauliflower, and zucchini to other versions.

A note on the squash: Butternut squash is particularly good for holding its shape, but you can use whatever kind you'd like.

If I have leftover roasted squash on-hand, I'll use that instead. Cut it into 1-inch chunks and add to the pot in the last 10 minutes of cooking instead of at the beginning. —leah.vandeveldt

What You'll Need
  • 2 tablespoons olive oil
  • 1 large yellow onion
  • 4 large (or 5 small) cloves of garlic
  • 1 medium-sized red bell pepper
  • 1 medium-sized green bell pepper
  • 2 cups squash cut into 1-inch cubes
  • 1 large carrot, diced into small pieces
  • 2 tablespoons mild chili powder
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon chipotle pepper in adobo sauce, finely diced
  • 3 cups cooked black beans
  • 1 cup corn kernels (canned or frozen and thawed work)
  • 1 1/2 cups of diced tomatoes (or 1 can)
  • 1 cup water
  • Salt, to taste
  • 1-2 chorizo sausages, diced into small cubes (optional)
  1. In a large pot with a lid, heat olive oil over a medium high heat. Add the onions with a pinch of salt and cook for about 3-4 minutes until tender.
  2. Add garlic and cook for 1 minute.
  3. Add the red and green peppers and cook for 2-3 minutes, until beginning to soften, stirring often.
  4. Add squash and carrot and cook for another 2 minutes.
  5. Sprinkle in spices, along with the chipotle pepper and stir to coat the other ingredients. Cook for 1 minute.
  6. Pour black beans, corn, tomatoes, and water in the pot and stir to combine everything well. Season with salt, to taste.
  7. Bring to a boil, then reduce heat to a simmer and cover.
  8. Cook covered for 30-40 minutes, stirring gently every five minutes or so. Squash should be tender at the end of this time and everything should be ready to eat.
  9. BUT this chili does benefit from sitting covered and warm for an hour or so and then re-heating when ready to eat.
  10. For the meat-lovers garnish: place diced chorizo in a dry pan heated over a medium-high heat. Cook until the oils are released and the chorizo is a deep golden brown, about 3-4 minutes. Scatter the chorizo over individual bowlfuls of chili along with any other garnishes desired.
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1 Review

bugbitten February 27, 2012
Hi, we both know that chili can be almost anything. I set out to make my usual recipe but turned to yours for the timing on including some nice veggies. Thanks for this!