Vegetarian Black Bean Chili

August 24, 2016

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili - As Seen on “Recipe Hunters!”

Hearty and satisfying, our Vegetarian Chili is an original recipe we have been sharing for decades with family, friends, cook-offs and is now a finalist for a television Chili Competition! It’s a real crowd pleaser and we promise, you won’t miss the meat with the addition of garlic and corn adding a bold flavor punch!

Makes 8 Servings


1 large onion diced

1 t garlic, minced

1 T butter

1 T olive oil

1 t Pink Himalayan Salt

2 T "The Original" Seasoning

1 T Chili Powder

3 oz. can tomato paste

4 15 oz cans of Black Beans, undrained

4 cups water

16 oz frozen corn

4 large cloves Roasted Garlic

fresh ground pepper

Juice from 1 lemon

Garnish Options: Monterey Jack or Cheddar Cheese, sour cream, diced green onions, jalapeños


In large pot over high heat, sauté onions with garlic, butter & olive oil till brown and caramelized. About 20 mins. Add "The Original" and Chili Powder and cook for 1 min. Add the beans and water to pot making sure the beans are covered by 1 inch. Add the tomato paste, salt and pepper. Bring to a boil then simmer for about an hour, or until reduced and thickened. Stir in roasted minced garlic, corn and juice from the lemon, cook until hot --- another 5 min. Ladle into warm bowls over cheese grits and garnish with your favorite shredded cheese, a dollop of sour cream and a sprinkle of green onions! Or, spoon some on tortilla chips and cheese for nachos or on the side of other classic Mexican fare.

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