A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
This is delicious! Don't let all the fresh ingrediants discourage you from trying it. I have made this seveal times now, but I use canned corn and tomatoes and it tastes great! I use one can if diced tomatoes, and one can of Mexican tomatoes and chilis (instead of the jalapeno). I serve it with cheese quesadillas. Yum! It's kinda like the Tex-Mex version of tomato soup and grilled cheese sandwiches. I garnish with sour cream and chopped red onion. The first time I made this I thought the step where you puree half of it was strange, but it really adds to the texture. Don't skip this step if you can! I have actually done that to some other dishes since then, it's a good trick. Really beefs it up. This is a wholesome, hearty meal, a good change from the tradional chili.
Read MoreVery so-so as far as chili's go. My husband was very disappointed there was no meat in this recipe. It was very bland and he added a lot of tabasco to spice it up. I didn't touch the leftovers.
Read MoreThis is delicious! Don't let all the fresh ingrediants discourage you from trying it. I have made this seveal times now, but I use canned corn and tomatoes and it tastes great! I use one can if diced tomatoes, and one can of Mexican tomatoes and chilis (instead of the jalapeno). I serve it with cheese quesadillas. Yum! It's kinda like the Tex-Mex version of tomato soup and grilled cheese sandwiches. I garnish with sour cream and chopped red onion. The first time I made this I thought the step where you puree half of it was strange, but it really adds to the texture. Don't skip this step if you can! I have actually done that to some other dishes since then, it's a good trick. Really beefs it up. This is a wholesome, hearty meal, a good change from the tradional chili.
I sauteed a little garlic with the vegetables in the beginning. I also used 1 red bell pepper, eliminated the jalapeno pepper, chopped the mushrooms into small chunks because they were large, used frozen corn niblets, and only used 1/2 tsp. of cumin. I didn't bother pureeing some of the chili either. It was tasty as chili, especially with some shredded cheddar as a topping. Another time though when I reheated it, I added an extra cup of chicken broth to the leftovers as well as some cooked brown rice. I think I actually preferred it this way as a yummy black bean soup. Of course, when adding more liquid, you can adjust the seasoning to your taste.
As a US student studying in Norway for a year, I promised my scandinavian friends some good american chili. I chose to make it without meat because of its high cost here. Of course, because I had never made chili before, I turned to this site. We all agreed that it turned out quite well. I changed but a few things based on availability and cost differences here (no jalapeno or broth, used canned tomatoes and corn, substituted one can black beans with red salad beans, added zucchini, garlic and carrots), and it turned out great. It was perhaps a bit too spicy for the average person, but I liked it just fine, and my international friends were impressed. I think it is not quite 8 servings though. I fed 5 other people and had just a small bowl leftover.
I operate several Community Kitchens projects and have done this recipe with each of them. It has been a huge hit. No changes necessary!
Good, tasty recipe for no meat chili. Did not add the corn and added double mushrooms and tomatoes (personal preference). Will definitely make again and try different chili peppers to kick up the heat.
My husband -- NOT a lover of meatless dinners -- raved about this chili! I served it with pico de gallo and sour cream as a garnish. Yum! It's a great alternative to our typical beef chili.
If you love black beans and a thick chilli then you'll love this recipe. it was perfect and the leftovers were even better! i added more corn and a little bit more spice.
Fun to make and eat. Does freeze well.
Great flavor. I added a yellow bell pepper and some garlic. It's wonderful for a cold winter's day.
This is sooo tasty! (I used vegetable broth since I'm a vegan.). Family and I both looved it! Making it again tonight. Thanks for the great recipe!
This deserves 4.5 stars in my opinion! LOVED this! I made it from my cabinets, without shopping extra. SO, had to make a few changes, either for personal taste (no mushrooms, I know, but no! And yellow & red peppers, no jalapeno (didn't have)! It was GREAT! LOVED the corn, don't usually add corn to chili, where've I been? lol. Didn't add the chicken broth as I like my chili a little chunkier rather than soupy like, and it was cooking up great without the extra liquid. The spices were just right! Thanks JANED!
Absolutely wonderful flavor. I served it over couscous with a little grated cheese and we couldn't get enough of it.
This is a great recipe. I did add some lentils to this as well. However, I added on secret ingredient that put this over the top--a packet of hot chocolate mix. Sounds wierd, but the chocolate and the little bit of sweet really set off the other ingredients. I served this topped with cashews (also wierd, but once you try it you will be hooked!!), shredded cheese and sour cream and have even served it over rice. This is staple party food at my house because it can feed a crowd and is SO tasty!!!
Very good recipe--a keeper. Very flavorful. Used canned, diced tomatoes, canned corn, and less cumin than it called for, and it was great.
Loved it, however, 1 TBSP of chili powder is not even close to enough. I think I put about 6 in.. I like spicy chili flavored chili! Yummy though... thanks!
I left out the chicken broth and used frozen corn and I didn't have a jalapeno pepper, so I added some ground cayene. Also added some garlic. This was so good, I probably won't ever go back to chili with meat! I served it with corn bread on the side. Even my husband, the meat eater, loved it!
This takes 40 min? I can never tell. I have so much fun making this, and usually, honestly, only do the 10 min part in the middle but then just add the other ingredients bring it to a boil, puree and ... Done! Love this! Cheese and crushed blue chips on the top. Easy, quick, delicious!
I made some changes and really loved the recipe. I omitted mushrooms, added one fresh jalapeno and one fresh cayenne pepper diced, doubled the chili powder and cumin, added cayenne powder and subbed veggie for chicken broth. When it was done cooking I took out 2 Cups of the chili and pureed it and added it back in with the rest to thicken it....YUM!!!
I liked this soup - used all fresh veggies, but I didn't have corn so I added a can of red beans. I don't like hot so skipped the jal pepper. I added a tbs of taco seasoning as it seemed like it was missing something...next time I'd skip the chili powder all together and use more taco seasoning (only because I don't need the heat). Don't skip pureeing - that is the best part!
This was very good. I used mixed beans and all fresh veggies - the colors are so vibrant! I used an immersion blender instead of a food processor/blender which made pureeing much easier. It wasn't the best chili I've ever had, and I would be hard-pressed to say that it was better than the meat version, but it's worthy competition.
Great Recipe! Next time we make it, I'll add some ground turkey or chicken! Great flavor! Makes lots of left overs!!
Very so-so as far as chili's go. My husband was very disappointed there was no meat in this recipe. It was very bland and he added a lot of tabasco to spice it up. I didn't touch the leftovers.
Great even without garlic. I increased the veggie broth (instead of chicken broth).
I had only given this 4 stars before, but after making it a second time, I had to change my rating to 5 stars. This time around, I started the onions before the other ingredients, so they were thoroughly cooked. Then, while the onions were cooking, I chopped and added the remaining veggies in order. After adding the corn, I let it simmer for 10 minutes. Everything cooked perfectly. I also added more tomato. Unless you can find big plum tomatoes, I recommend using more than 6. Delicious!
Eh. It was ok. People ate it. It was a LOT of veggie chopping for a pretty mushroomy chili in my opinion. I did use veggie broth instead of chicken, so that might have taken a little away from the taste.
This is a good spicy recipe that has a lot of flavor. I saute some ground turkey and then add all of the ingredients. It makes it a meal with a little more protein. Delicious and easy to prepare.
Super yummy! I made this several times and many of these times I didn't have all the ingredients ready: one time I skipped the corn, other times I put double qty of mushrooms because I had to use them, another time I used tomato paste instead of fresh tomatoes... Sometimes fresh, other times all frozen ingredients, it came out great every single time. It became a regular in our home. Thanks for sharing such a great recipe.
This was a hit at a Halloween party last night! Based on fellow reviewers' recommendations, I made it two days in advance, which gave the flavors a chance to meld well. I used a 32 oz can of tomatoes, 1 can of corn, no mushrooms, and vegetable broth instead of chicken broth (I'm vegetarian). I left out the jalapeno pepper in lieu of 1 teaspoon of chili powder, which in and of itself gave it heat!! I can't imagine adding 1 TABLESPOON of chili powder to this dish (as the recipe says) without being near a fire station to extinguish the flames! :) Definitely be careful with the chili powder. Luckily, I had bread, sour cream, cheese, and green onions on hand to temper the heat. Delicious, and SO easy to make!
I think I added way too much chili powder to compensate for no cumin.warning if you're thinking of doing the same! It was great though not a total burst of flavors.
Add a squeeze of lime and thin slice of lime when serving with a dollop of sourcream. delish! The lime juice makes it!
It was absolutely delicous! I omitted the mushrooms. I forgot to put the diced tomaotes in but it was still awesome! I used dry beans (12 ounces) and put them in the pressure cooker with water to soften them up. Stabalized the pressure and cooked for 20 minutes. Let it sit for 10 minutes and then removed beans from the pressure cooker. They grow to 32 oz of beans after the soak. After that I just followed the instructions as listed. Depending on how much stuff you put in there, you just adjust the amount of chicken broth. I used 1 3/4 cups. And I omitted the jalapeno pepper, its spicy enough as is. Also added a little garlic powder and a bay leaf. The puree step is definateley worth it, gives a very nice appearance. (I just used my blender).
i made this today but it was a little too spicy for me. i omited the jalapeno pepper from the start, but did add(and i did teaspoon, not tablespoon) of red cayane pepper rather then the chili powder. that's all i had so maybe that was my fault to think i could replace it. anyway, i had to add more beans, another tomato and about another 3/4cup of chicken broth to make it bearable for my tastebuds. overall though i really liked it and would definetly make again, without the spice. one of my faves, and it's the first time i made chili.
This is ridiculously delish despite being so easy you could probably prepare it with items you have on hand, blindfolded and wearing oven mitts. Make this. You won't regret it.
I loved this recipe!! I am a vegetarian so I changed the chicken broth to veggie broth and I thought it would be good to add in some veggie ground round which it was, it tasted just like real meat chili. I also changed the chili powder to cayenne pepper which made it much spicier ( if you want to do this I suggest 1/2 Tablespoon because a full tablespoon made it extremly hot).
I absolutely love this stuff but I really like Mexican food so if you're not one for mexican dishes I would not recommend this one. I did not use the jalapeno in the dish either times because I found it to be spicey enough without it. I used it over rice with cheddar cheese on top and tortilla chips for an added crunch and it was so good! My husband liked it but he did not love it.
This is so delicious! I made a batch and brought it to work for lunch and everyone was asking about it. They all wanted the recipe! It is a little on the spicy side but you can adjust the chili powder to suit your taste.
This is an awesome recipe. I will admit that if you do not care for spicy hot, this recipe may be better if you leave out the hot peppers.
Great base. I used canned diced tomatoes instead of fresh, 1 can garbanzos and 1 can black beans, omitted the mushrooms, added frozen corn and fresh coined carrots, and once at the end I added browned ground turkey. It would be delicious with anything you add to it! The mushrooms just don't add much to it, they're not needed. And I love a lot of veggies.
This chili recipe is fantastic. My only problem with this recipe is that we didn't make a double batch (it did not make 8 servings for us). You will not miss the meat at all if you make this chili. Thank you for a 'keeper' recipe.
Definetly a 'do again' meal! Great for a cold autumn winter night. Terrific meatless, low fat dinner!
This recipe was really simple, and I thought it tasted good. It made a great camping meal over the campfire. Next time I would make sure that the portion I puree doesn't have any mushrooms in it, because the little flecks of pureed mushroom looked a little strange.
We liked it, but had to add more cumin, chili powder and jalapenos to get it as spicy as we normally like our chili. We also added some ground hamburger to make it into a meal, so we decided not to puree half of it. I will definitely make it again as the weather gets colder. It's great comfort food - very filling!
This was a good recipe. Prepare to do a lot of chopping if you go with all fresh vegetables like I did. I used half of the jalopeno pepper, but will probably use more next time. I will probably use less chicken broth next time as well. I tend to like it a bit thicker.
How lucky to get this in my Allrecipes email of the day. It is terrific! I followed another reviewer's advice and used 1 can diced tomatoes and 1 can diced tomatoes with green chilies, instead of fresh tomatoes. Didn't change anything else. Can't wait to have it for leftovers. I think it will taste even better. Thanks!
Fantastic! I only have one minor suggestion: as you serve, garnish each bowl with a healthy dollop of sour cream and some freshly-chopped cilantro. It makes any chili! The cilantro has to be super-fresh, though. It starts to lose flavor as soon as you chop it, while the dried stuff is pretty much worthless.
My husband and I have made this several times now. It's so yummy! We always add chicken to ours, and it's even better. Actually making it tonight since we're having friends over for a football game!
This is my first time reviewing because I just HAD to write how good this was. This is really great as a vegetarian option with Vegetable broth! It was DELICIOUS! It was a bit spicy for my "Salt-is-spicy" tastebuds...but that's an easy change in spices!
yummy! I didn't bother with the cumin and just made it hot (as opposed to spicy). Lots of peppers, lots of cayenne=yum yum yum! tastes great the next day too!
i made this last night. It was delicious. My whole family loved it. I used 20oz of beans, and 2 cups of chicken broth. I served with baked potato and little bit of cheese. I would defenetly make this again.
This was quick and easy, both my husband and I loved it! To make it fit more closely into the "Vegetarian" category I used Vegetable Stock instead of Chicken Stock. Also, to kick it up a notch I added more chili powder. This is going to be a regular dish at our table.
Very good chili. I did use shredded chicken in place of the mushrooms and it went very well with this chili. I did use canned corn and canned tomatoes (chili style)to make it easier. I'll probably cook the peppers longer next time because they were a little to crunchy for my liking, but my family liked this chili. I also added fresh cilantro...always a good addition!
We liked this chili very much - even my five year old ate it (I didn't cut back on the jalepeno or chili powder - we didn't find it too spicy at all). I served it with cornbread on the side. I think if I were to make this again, I'd use canned ingredients because it was VERY time consuming to use all fresh. It did taste good though!
We love this recipe because it has a chicken broth base versus tomato base. I leave out the mushrooms and on occassion will add left over chicken meat. Everyone asks for the recipe and it is always a hit! I usually double the ingredients as it disappears all too quickly!
Good and good for you. If you want it less soupy reduce the chicken broth by about 1/2 cup. I used a can of corn. Served this over mashed potatoes. The prep time is longer than listed. Lots of chopping
This chili is a keeper! I added some cooked chicken to the chili. This recipe is very versitile, it's a nice addition to eggs for breakfast and tasty filling for tortillas for lunch or dinner. If you have a craving for spicy lowfat mexican food - this one will fit the bill.
I made this recipe for a work-related fundraiser (30 servings), and it was a BIG HIT for the vegetarians, non-vegetarians, those counting calories, and those who liked a good-tasting alternative to meat chili. (I passed on the recipe and this website to many!) My family liked it the night we made it but it tasted better after it sat overnight.
Yum. I served with cheese, sour cream, and rice in tortillas for a vegetarian burrito. I'm looking forward to trying the leftovers simply as the chili. Thanks for the recipe. (Oh, and I used canned corn, and one can of diced tomatoes and one can of Rotel. I also left out the mushrooms. Was quite pleased with the results.)
I made it as a black Bean veggie turkey burrito. Eliminated the chicken stock and mushrooms. I took the suggestion to add frozen corn and canned diced tomatoes/also diced my cooked slices of turkey breast which was in my freezer. Served it on a heated tortilla shell(microwave 30 seconds individually)shredded cheese on top. I was feeding teenagers and so I didn't spice it up. They loved it. Healthy and good.
This stuff isn't very good.. we'll probably get through this batch, but I won't be making it again.
This was outstanding! I even had to change it around a little, and it was so good. I used canned tomatoes instead of fresh (2 14 oz cans) and omitted the mushrooms and jalepeno. I added some chopped carrots and a dash of cayenne pepper. I used frozen super sweet white corn, which gave it a delicious sweetness. I didn't add any salt because of the canned tomatoes. Served with a little bit of sour cream, some tortilla chips, and whole-wheat quesadillas.
I made this last night and we loved it. I used diced tomatoes and canned corn like in previous reviews. I didn't have a jalapeno pepper, so used 2 serranos instead. I didn't think this was very spicy, so if you like it spicy, I would add some extry spices. This will be made again in my house!
This recipe has potential to be a 5-star. I feel it just needs a little tweeking. I used canned mushrooms instead of fresh, a can of tomatoes with green chilis instead of fresh romas, and a can of sweet crunch corn. These are items that I keep stocked all the time. I put the chili over corn bread instead of rice, as I didn't like the idea of rice and chili. This recipe was loved by my whole family (including my 'meat and potatoes' father.)
This is absolutely a great recipe. There is a lot of chopping to do, but well worth it. I added a few garlic cloves, and then browned some hamburger and added it. Brought it to a boil, then transferred it to my slow cooker. My husband loved it couldn't get enough.
I invited my carnivorous family over when I made this and got rave reviews! This really is an excellent chili. I made a few minor adjustments: I added 3 cloves of garlic, used frozen corn as fresh wasn't available and to save a couple bucks I used a large can of diced romas, drained and gave them a rough chop. Also, as some of the reviews here have said the cumin is a little strong, but using a good pinch more of the chili powder really balanced it out. The only thing I would do differently next time is add more mushrooms!
Loved this recipe! Very hearty and tasty. Was even better the next day. I used canned diced tomatoes. Next time I will use the mexican spiced diced tomatoes.
I have made this a few times and we all enjoy it. I didn't add the jalapeno as some don't like it hot. We will continue to enjoy it often.
This is very good. The only thing I did different was to add garlic powder and green chili peppers.
My husband doesn't like black beans and he LOVED this chili!!
Well with the mixed reviews on spicyness this I was surprised. I had to add more jalepeno to increase it becuase I thought it needed more ummph! Also I added some steak because I am a mom of 4 boys who crave it. However for the vegetarians out there, use veggie broth and to thicken it instead of pureeing it You could add half a cup of wheat germ!
Halved the recipe as was only cooking for 2 but wished I hadn't! Can't cook without garlic so added 2 minced cloves. Also mixed in some fresh cilantro just before serving which gave it that extra special something.
This was a wonderful recipe. My 9 year old is such a picky eater and he loved it. I made homemade cornbread to eat with it and what a great dinner. I will definitly be making this again.
Very good! I love all the fresh vegggies in this. A great way to use summer vegetables!
Excellent! I made it slightly less spicy by eliminating the jalapenos and decreased the cayenne so the kids would eat it. They enjoyed it with bread and butter.
This is a great (and quick) recipe! I skipped the mushrooms and used extra hot Rotel instead of fresh tomatoes. It's so good over rice with a little sour cream.
Enjoyed making with this my son. Jalapeno added just enough spice. Good starter for next batch.
This chili recipe is AWESOME and SO EASY. I add a bit more salt and some sugar but the essentials are in the recipe. Fresh veggies make it taste great.
I tweaked this recipe a bit and loved it! I replaced the mushrooms with a zucchini, and used a can of white kidney (cannelloni) beans and one of black. I also used one red bell pepper and one poblano. Finally, I simmered it for at least an extra 20 mins to thicken it and it turned out great. Even my 6 yrcold daughter loved it. I'll definitely make this again.
Amazing! Love this recipe... very easy, very simple. Will definitely make again.
This is an excellent recipe that my husband and I loved. It tastes so fresh and healthy!
This was pretty tasty. Mine wasn't as thick as I would have liked it. Good for a quick chili though. I recommend it.
I made this for my meat-eating family and they loved it! I used all fresh vegetables though, except I did cheat and use frozen corn. I added in 1 fresh diced green bell pepper (for color) and a generous amount of Frank's Red Hot Sauce. I would totally make this again. Don't skip the last step! I only have a blender (no food processor) but trust me, pureeing half the soup makes all the difference!
I guess I didn't believe the other reviews, but this really was very spicy! It made great burritos with my homemade salsa, cilantro lime rice, and charley's slow cooker mexican style meat from this site. Thanks.
It was great! I was going to skip the step when you blend 1 1/2 cups of the chili but honestly that makes the taste even better! Great recipe ! My boyfriend loved it!!!,
I'm a beginner when it comes to cooking, but I've made this recipe 3 times. I use frozen corn and canned beans as allowed in the recipe description. It turns out amazing and will always be one of my favorite dishes! I have yet to put mushrooms in the chili because I haven't had them on hand, but I look forward to adding them in the future. I love the beans' savoriness.
The best Black Bean Chili I've ever had.
Wonderful! Don't skip on the part where you puree some of the soup, it adds a great texture! I added 2 cloves of garlic, but otherwise followed the recipe exactly and loved it!
This was o.k. I would have liked more flavor. I also thought all those peppers were a little too much. If I make it again I will only use one bell pepper. But my husband really liked it served over rice with a little shredded cheddar cheese on top.
This is delicious...I made a few changes. I had 2 stuffed red peppers (recipe on this site) as well as 2 cups of extra stuffing so I used them. They had rice in them, as did the extra stuffing. I added the first 7 ingredients (minus the mushrooms as my daughter dislikes them) and sautéed them for 10 minutes. I then added the two stuffed peppers (chopped the peppers) as well as the extra stuffing and the vegetable broth and spices ad a can of tomato soup. Cooked for 10 minutes, pureed 2 cups and added back to the chile...FANTASTIC!
