Black Bean Chili


This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice.

close up view of Black Bean Chili topped with cheese in a white bowl
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins


  • 1 tablespoon olive oil

  • 6 roma (plum) tomatoes, diced

  • 2 red bell pepper, seeded and chopped

  • 1 onion, chopped

  • 10 fresh mushrooms, quartered

  • 1 cup fresh corn kernels

  • 1 jalapeno pepper, seeded and minced

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground black pepper

  • 2 (15 ounce) cans black beans, drained and rinsed

  • 1 ½ cups chicken broth or vegetable broth

  • 1 teaspoon salt


  1. Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper. Stir in black beans, broth, and salt; bring to a boil.

  2. Reduce heat to medium-low. Remove 1 1/2 cups chili to a food processor or blender; purée until smooth and stir back into chili in the pan. Serve hot by itself or over rice.

Nutrition Facts (per serving)

164 Calories
3g Fat
28g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 164
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 1mg 0%
Sodium 897mg 39%
Total Carbohydrate 28g 10%
Dietary Fiber 10g 35%
Total Sugars 4g
Protein 9g
Vitamin C 51mg 256%
Calcium 55mg 4%
Iron 3mg 16%
Potassium 675mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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