Vegetarian Black Bean Chili begins like many of our soup and chili recipes….with a medley of carrots, onions and celery.
But that’s just the beginning of this flavor journey.
Fire roasted tomatoes, fresh lime juice, chili powder, cumin and oregano elevate the creamy black beans, making this hearty chili a super flavorful vegetarian meal.
When serving this chili, don’t skimp on the toppings. Sour cream, sliced avocado, radish and jalapeño, fresh cilantro and lime all bring nice bright flavors.
Vegetarian Black Bean Chili is a delicious and satisfying meal. It’s perfect for when the weather starts to turn towards fall and the leaves remind us that Winter is coming.
Have you got a favorite cool weather go-to comfort food? I’d love for you to comment below.
All my best,
Black Bean Chili
For the Chili
- 2 Tablespoons olive oil
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 1 teaspoon ground oregano
- 2 cups vegetable broth
- 3 15-ounce cans black beans drained and rinsed
- 1 15-ounce can fire roasted diced tomatoes
- juice of 1 lime
- salt & pepper to taste
- 1 lime cut into wedges
- 1/2 cup sour cream
- 1 avocado diced
- 1 handful fresh cilantro
- radish & jalapenos sliced
For the Chili
- In a large pot or dutch oven, heat the olive oil over medium high heat. Add the diced carrots, celery and onion and saute until just tender, about 10 minutes. Stir in the garlic for 1 minutes then add the spices and stir to coat vegetables. Add the broth, black beans and tomatoes and bring to a simmer. Cook for 20 minutes. Remove 3 cups of soup mixture to a blender and puree, then return to soup pot. Season with salt, pepper and lime juice to taste.
- Serve in bowls and top with a dollop of sour cream, diced avocado, fresh cilantro, sliced radish and jalapeno and a squeeze of fresh lime juice.