4th Annual Chili Contest: Entry #10 – Vegetarian Black Bean Chili

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This is it. The 10th and final chili recipe of my 4th Annual Chili Contest! And yes, I still love chili. This year’s contest was a huge success and I’m not looking forward to having to choose just one best chili.

I had intended for the chili contest to end along with the Illini football season but seeing as the post-season was a no-go for our oh-so-pathetic football team, the contest wrapped up in the start of college basketball season. Which, by the way, is going much more smoothly for my beloved Illini. The basketball games are bit more enjoyable to watch when winning is actually a possibility 😉

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With temps of -12 degrees and the measuring of snow in FEET rather than inches…it’s chili kind of weather out there (in many parts of the US, anyways). Schools are already closed for tomorrow and if a plow doesn’t come down my street in the next hour or so, I may have major difficulties getting to work this morning. Spring, please come early. Pleeeeeeeease.

Not only is it chili weather, but with so many people focused on health and wellness, this chili really couldn’t get any healthier.

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Packed with fiber and low in fat, this chili is also vegan and gluten-free. Dried beans take a bit of forethought, but the results cannot be replicated with canned goods. With a bit more texture than canned beans, dried beans are also incredibly low cost.

Don’t be put off by the 2 hour simmering time of the black beans. This chili reheats beautifully for a quick weeknight meal that would pair perfectly with a salad or a crusty piece of sourdough bread. Yum!

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Vegetarian Black Bean Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This gluten-free, vegan chili is beyond healthy and full of flavor!
Ingredients
  • 1 lb uncooked dried black beans
  • 6 cups water
  • 1 bay leaf
  • 1 Tbsp olive oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) no salt added diced tomatoes, undrained
  • 2-3 fresh jalapenos, stemmed, seeded and minced
  • 2 Tbsp chili powder
  • 1½ tsp salt
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp unsweetened cocoa powder
  • ½ tsp cumin
  • ¼ tsp cinnamon
  • 1 Tbsp red wine vinegar
Instructions
  1. Soak beans in 2-3 quarts of water overnight (at least 8-10 hours) at room temperature. Drain soaking liquid and transfer beans to a large pot. Add 6 cups water and bay leaf, bring to boil, reduce heat and simmer for 2 hours, partially covered.
  2. Heat oil in large skillet over medium heat. Add onions and garlic and cook until onions are tender. Add tomatoes with juice to skillet. Add jalapenos, chili powder, salt, paprika, oregano, cocoa powder, cumin and cinnamon. Simmer 15 minutes. Add tomato mixture to the beans. Stir in vinegar. Continue simmering another 30 minutes or until beans are very tender and chili has thickened slightly. Discard bay leaf.
Notes
Recipe submitted by Judy P-H.
Nutrition Information
Serving size: 1⅓ cups Calories: 206 Fat: 2.7 Carbohydrates: 40.5 Sugar: 5.7 Sodium: 596 Fiber: 9.8 Protein: 10.5 Cholesterol: 0

 STAY WARM! DRIVE SAFE!

Be well,

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2 Comments

  1. January 7, 2014 / 7:36 am

    I always love your chili contest!! And I’m kind of drooling over this veg chili. The weather is perfect for cuddling up with a bowl of this!

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