Cafe Brenda Black Bean Vegetable Chili Recipe

Name: Cafe Brenda Black Bean Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups dried black beans; 1 large onion, chopped; 2 tablespoons olive oil; 4 garlic cloves, minced; 2 large carrots, diced; 2 ribs celery, chopped; 1 red bell pepper, seeded and chopped; 2 to 3 jalapeno peppers, seeded and minced; 1 tablespoon minced fresh marjoram or 1 teaspoon dried; 1 tablespoon minced fresh oregano or 1 teaspoon dried Mexican; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1/2 teaspoon cayenne; 1/2 teaspoon crushed coriander seeds; 1 1/2 teaspoons salt; juice of 1/2 lemon; 1 ounce unsweetened chocolate; 1 cup raw pumpkin seeds; soy sauce; sour cream, optional; 1 1/2 cups grated Cheddar cheese, optional

Servings: persons

2 1/2 cups dried black beans
1 large onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 large carrots, diced
2 ribs celery, chopped
1 red bell pepper, seeded and chopped
2 to 3 jalapeno peppers, seeded and minced
1 tablespoon minced fresh marjoram or 1 teaspoon dried
1 tablespoon minced fresh oregano or 1 teaspoon dried Mexican
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon crushed coriander seeds
1 1/2 teaspoons salt
juice of 1/2 lemon
1 ounce unsweetened chocolate
1 cup raw pumpkin seeds
soy sauce
sour cream, optional
1 1/2 cups grated Cheddar cheese, optional

1
Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours.
2
Drain them and cook in 8 cups of water until tender, about 1 hour.
3
Drain, reserving all the cooking liquid.
4
In a large skillet, saute the onion in the oil until soft.
5
Add the garlic, carrots, and celery; saute 3 minutes.
6
Add the bell pepper and jalapeno peppers; saute 3 to 5 minutes longer.
7
Combine the sauteed vegetables and cooked beans in a large pot.
8
Add the herbs, spices, salt, lemon juice, and chocolate.
9
Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose.
10
Simmer 30 minutes, stirring occasionally.
11
As the chili simmers, place the pumpkin seeds in a saute pan over medium-high heat.
12
Dry-toast them, stirring and tossing until the seeds glisten and begin to brown.
13
Sprinkle a few drops of soy sauce on them and allow them to cool.
14
Serve in bowls with the pumpkin seeds sprinkled on top.
15
Add sour cream and/or grated cheese, if desired.

652

kcal

Calories

Fat

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 1/2 cups dried black beans, 1 large onion, chopped, 2 tablespoons olive oil, 4 garlic cloves, minced, and more.

Yes, Cafe Brenda 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!

Cafe Brenda Black Bean Vegetable Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions