Black Bean & Vegetable Chili Recipe

Name: Black Bean & Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Garlic; 1 Tablespoon Olive Oil Plus Extra For Drizzling Over The Garlic Before Roasting; 1 whole White Onion, Chopped; 1 carton Low Sodium Vegetable Broth (32oz Size); 3 cans Black Beans, Rinsed (15oz Each); 2 cans Diced Tomatoes (14.5oz Each); 1 can Tomato Paste (6oz Can); 1 can Corn Kernels, Drained And Rinsed (15oz Can); 1 whole Zucchini, Chopped; 1 whole Bell Pepper, Chopped; 1 whole Anaheim Chili; 1 whole Jalapeno, Chopped; 2 whole Chipotles In Adobo, Minced; 2 whole Bay Leaves; 1 teaspoon Cumin; 1 Tablespoon Chili Powder; 1 teaspoon Cayenne Pepper; 1/2 teaspoons Oregano; Salt To Taste; Pepper To Taste

Servings: persons

1 head Garlic
1 Tablespoon Olive Oil Plus Extra For Drizzling Over The Garlic Before Roasting
1 whole White Onion, Chopped
1 carton Low Sodium Vegetable Broth (32oz Size)
3 cans Black Beans, Rinsed (15oz Each)
2 cans Diced Tomatoes (14.5oz Each)
1 can Tomato Paste (6oz Can)
1 can Corn Kernels, Drained And Rinsed (15oz Can)
1 whole Zucchini, Chopped
1 whole Bell Pepper, Chopped
1 whole Anaheim Chili
1 whole Jalapeno, Chopped
2 whole Chipotles In Adobo, Minced
2 whole Bay Leaves
1 teaspoon Cumin
1 Tablespoon Chili Powder
1 teaspoon Cayenne Pepper
1/2 teaspoons Oregano
Salt To Taste
Pepper To Taste

1
Preheat oven to 400 F.
2
Cut off the top of the head of garlic and place on a sheet of aluminum foil. Pour a bit of olive oil over it, wrap tightly, and bake for 30-40 minutes. Then remove it from the oven and set aside.
3
Heat olive oil in a large cast iron soup pot over medium heat. Add onions and saute until translucent.
4
Pour in vegetable broth. Bring to a boil and then reduce to a simmer.
5
Stir in black beans, diced tomatoes, tomato paste, and corn kernels and continue to simmer for about 30 minutes.
6
Meanwhile, set the oven to broil. Place Anaheim chili inside, turning every few minutes, until the skin blisters on all sides. Remove from oven and slide the blistered skin off. Then chop them.
7
Add in garlic (squeeze roasted cloves out of the skin right into the pot), zucchini, bell pepper, Anaheim pepper, jalapeno, chipotle peppers and spices.
8
Continue to simmer for another 30 minutes or until ready to serve. Remove bay leaves. Serve immediately and enjoy!

897

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 head Garlic, 1 Tablespoon Olive Oil Plus Extra For Drizzling Over The Garlic Before Roasting, 1 whole White Onion, Chopped, 1 carton Low Sodium Vegetable Broth (32oz Size), and more.

Yes, Black Bean & Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean & Vegetable Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions