Vegetarian (or Vegan) Black Bean Chili - a quick throw-together meal!

Not everything this summer needs to be made on the grill.

Proof is this here black bean chili. Almost like regular chili, but with a tex-mex leaning. Just add a wedge of cornbread, some toppings if you wish, and you have a delicious and healthy dinner.

It’s really a simple throw-together dinner that is practically hands-off once you throw it all together. And please, do NOT get upset at the long-ish list of ingredients. Most of the list are spices, and much if not all are already in your pantry.

The chili powder provides flavor but without heat, so if you are the type who thinks ketchup is too spicy, go ahead and use the entire amount.

Smoked paprika, on the other hand, depending on the brand can have a little touch of heat, so start with 1/4 teaspoon, and add more at the 15 minute mark.

Many people thing cumin is only for Indian food.  One taste of this chili proves it is a necessary ingredient here as well. Start with 1 teaspoon and work your way up to 2 teaspoons.

Hey MomCook, I can see not having to drain the diced tomatoes, but was that a typo about not draining the beans either? Nope, Dear Reader! The liquid helps the chili thicken without long cooking. Just leave out any extra salt until after 15 minutes of simmering. Then add if you think it needs some (spoiler alert – it won’t!).

Vegetarian (or Vegan) Black Bean Chili
Tastes even better reheated the next day! If too thick after a night in the fridge, simply stir in 1/4 cup or so of water to loosen it up a bit.

2 Tbl. extra-virgin olive oil
2 medium onions, chopped
2 Tbl. chili powder
1/2 tsp. smoked paprika
2 Tbl. garlic powder
2 tsp. dried oregano
2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. coarsely ground black pepper
2 15-oz. cans black beans, undrained
1 28-oz. can fire-roasted diced tomatoes, undrained
1/2 cup thick and chunky salsa (your favorite brand and amount of heat … I use Chi-Chi’s medium)
1 cup water, divided
Kosher salt and additional black pepper to taste

1/2 cup shredded cheddar cheese (optional for a dairy version)
A couple dollops of sour cream (optional garnish for a dairy version)
Cornbread, for serving (optional)


Heat olive oil in a medium-sized soup pot over medium-high heat. Add onions; cook saute occasionally for 8 minutes or until onions are softened and just beginning to char. Add chili powder, smoked paprika, garlic powder, oregano cumin, cayenne pepper and black pepper, stirring constantly for 1 minute or until spices become fragrant.

Stir in black beans along with their liquid, diced tomatoes, salsa, and half cup of the water.

Cover and bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until flavors have melded and chili has thickened, 15–20 minutes. Stir in the remaining water if the chili seems too thick.

Taste, add kosher salt and additional black pepper (as well as more garlic) if needed.

Place a hunk of cornbread on each plate. Ladle some chili over each. Garnish with grated cheddar cheese, sour cream, and/or chopped cilantro if desired. Serve hot.