Vegetarian Black Bean Chili



  1. Sort beans and discard any damaged beans or debris. Rinse the beans well. Put in a medium saucepan, cover with 2 to inches water and let soak overnight (or quick-soak by bringing to a boil, then letting sit, covered 1 hour). Drain away the water then re-cover beans with fresh water. Bring to a boil, reduce heat, and simmer, covered, until tender, 45 minutes to 1 hour, adding 1 teaspoon salt (or salt to taste) about halfway through. Pour beans into bowl and along with about ½ cup liquid.
  2. Place a large heavy saucepan over medium-low heat, warm 1 tablespoon olive oil. Add the onions, corn, celery, peppers, chili powder, cumin, and oregano and sauté stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and garlic and cook an additional 5 minutes. Stir into beans.
  3. Place sauté pan over low heat, warm 1 tablespoon olive oil. Add mushroom and cook stirring occasionally until mushrooms are softened, about 5 minutes. Stir mushrooms into beans.


  • Spoon chili onto baked potato or ladle into warmed bowls and serve at once.
  • Great chili toppings include sour cream, shredded Cheddar or Monterey Jack cheese, chopped green onions, sliced black olives, and corn chips.

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Recipe by Harvest to Table at