Vegetarian Black Bean Chili

Vegetarian Black Bean Chili from above

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There is nothing better on a cold winter day than a warm chili. A big bowl of vegetarian black bean chili is hearty and warming and does more than just fill the belly.


Units Scale
  • 2 onions, diced
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 4 tsp cumin seeds (or 2 tsp ground cumin)
  • 1 Tbsp chili powder
  • 2 carrots, diced
  • Cayenne pepper to taste
  • 4 tsp oregano
  • 1 28 oz can or 24 oz bottle of tomatoes (prepared tomato sauce will do)
  • 1 cup broth or water
  • 4 cups cooked black beans (about 2 cans)
  • 1 cup corn kernels
  • 1/2 Tbsp cider vinegar
  • 12 Tbsp Crosby’s Fancy Molasses (or more, to taste)
  • 1/2 cup chopped cilantro
  • Juice and zest of 1/2 a lime


  1. In a big pot over medium heat saute the onions in oil until soft.
  2. Add the garlic, spices, oregano, and bay leaf and stir for a minute then add the carrots.
  3. Cover for 10 minutes, stirring a few times. (Add some of the broth if it seems too dry).
  4. Add corn, tomatoes, beans, broth, and chipotle (if using) and let simmer, uncovered for about 20 minutes.
  5. Stir in the vinegar and molasses. Thin with more broth if it’s too thick for your liking.
  6. Season with salt and decide if it needs more heat (cayenne) or sweet (molasses)
  7. Add the lime zest and juice and cilantro.


Chili is adaptable so feel free to add any kind of beans or vegetables. Cubed sweet potato or squash are delicious too.