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A bowl of quick and easy vegan plant-based chili with black beans and corn

Quick Bean & Corn Vegetarian Chili

Cook time: 30 mins
Total time: 30 mins
Yield: 4 people

Description

“Why chocolate in chili,” you ask? It adds depth of flavor and subtle sweetness.
Create a toppings bar–-scallions, chopped red onion, or Pickled Pink Onions, avocado, cilantro, sliced cherry tomatoes, tortilla chips, an array of hot sauces, and yogurt or sour cream—and let everyone flavor their own.
*We prefer hominy to corn. If you can find it, substitute 2 cans (15 to 16 ounces each) of hominy for the corn.
To give the sauce more body, stir in a couple of tablespoons of cornmeal (not corn flour or cornstarch).
To save time, substitute 2 cans (4.5 ounces each) chopped green chilies for the olive oil and green pepper.

Ingredients

  • 1 tablespoon olive oil
  • 1 large green bell pepper, stemmed, seeded, and cut into small dice
  • 3 tablespoons chili powder
  • 1 teaspoon each: dried oregano and ground cumin
  • 1 quart Simple Tomato Sauce (or good quality Marinara)
  • 2 cups vegetable broth,
  • 2 cans (15-16 oz each) black beans, drained
  • 3 cups frozen corn*
  • 1 tablespoons minced fresh garlic
  • 1 ounce semi-or bittersweet chocolate.

Instructions

  • Heat oil over medium-high heat in a large pot. Add green pepper; sauté until tender, 3 to 4 minutes. Add chili powder, oregano, and cumin. Sauté until fragrant, just a few seconds. Add sauce, broth, beans, and corn; bring to a simmer. Reduce heat to low and continue to simmer, uncovered, until flavors blend, 15 to 20 minutes. Add garlic and chocolate; continue to simmer another 5 minutes. Serve and add optional toppings.