Vegetarian Black Bean Chili

READY IN: 1hr 10mins
Recipe by Diana Adcock

I make this for my daughters all the time and it's now a family stand-by. Easy, tasty and dinner's ready in about 1 hour. Serve with salad and hot cornbread. It's also really nice with shredded sharp cheddar sprinkled on top.

Top Review by CHRISSYG

Great recipe, comes together really easy too. I made this without the tofu, because of the Mister and without the corn, because of me trying to stay Lower Carb... just the right amount of heat for us too! I will make this often!

Ingredients Nutrition


  1. Cut unpeeled eggplant into 1/2 inch cubes.
  2. Place in a colander in the sink and sprinkle lightly with salt.
  3. Let stand to drain off any bitter juices.
  4. Rinse and drain again.
  5. In a large pot or saucepan heat oil over medium high heat.
  6. Add the eggplant, mushrooms, onion, hot peppers and chili powder.
  7. Cook, stirring often for 7 minutes.
  8. Stir in bell peppers, garlic,,oregano, basil and cumin.
  9. Cook for 3 minutes more.
  10. Stir in tomatoes with their juice, beans, corn, tomato juice or V-8, celery and tofu crumble.
  11. Cook for 20 minutes.
  12. Add zucchini and cook for 6 minutes more.
  13. Taste and adjust seasonings if needed.
  14. Mix well and bring to a boil.
  15. Reduce heat to low and simmer uncovered for 20 minutes stirring often.
  16. Add the zucchini and cook for 6-7 minutes.
  17. Adjust seasonings and serve.

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