Hearty Black Bean Chili


I can’t say I made this recipe up, this is based on Emeril’s vegetarian chili from the food network website. But I still want you to know about it, and I did make a few improvements adjustments. Really, the problem with most chilis is, they are always afraid to bring the heat, and that is unacceptable. I like things spicy as hell. So feel free to cut back as you see fit. I was also very skeptical about the zucchini, but it really added a little something extra.

Hearty Black Bean Chili

Serves 5

2 tablespoons olive oil

2 cups chopped yellow onions

1 cup chopped red and orange bell pepper (1 each)

1 serrano pepper, diced

1 habenero pepper, minced

1 red jalapeno pepper, diced

6 cloves garlic, minced

1 small zucchino, diced

2 cups organic corn kernals (people, if it’s not organic, don’t even think about adding this ingredient)

2 tbs chili powder

1 tbs cumin

a heavy sprinkle of cayenne

1 16 oz. can of crushed tomatoes

2 cans black beans, well rinsed

3 oz tomato paste

2 diced avocados

1 handful diced cilantro

1 bunch diced green onions

optional: tortilla chips

Add the olive oil to a big deep pot (cast iron is good here.) Once hot, add the onions and stir for a few minutes. add the peppers and zucchini, and stir things around on medium heat for a few minutes. Then go ahead and add everything else up to the tomato paste, and let it come to a boil. If necessary, add a little water, but you should be ok with all the crushed tomatoes.

To serve, scoop the chili into a bowl, sprinkle with the cilantro and green onions, and top with diced avocado. Serve with tortilla chips on the side for dipping and crumbling.


2 thoughts on “Hearty Black Bean Chili

  1. Pingback: Christmas Chili | Gianna's Kitchen

  2. Pingback: BBQ Pulled Jackfruit Sliders with Creamy Coleslaw | Gianna's Kitchen

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