Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a great and different way to use summer garden tomatoes, zucchini and peppers -- changing the proportions and vegetables depending what is available. Recipe source: local newspaper

Ingredients Nutrition

Directions

  1. In a large pot heat oil and add onion, garlic, chili powder and cumin.
  2. Cook over medium heat for 5 minutes or until onion is soft.
  3. Add remaining ingredients (except for garnishes cheese - cilantro) and stir to combine.
  4. Bring to a boil and then lower heat and simmer for 20 minutes or until vegetables are soft.
  5. Garnish as desired.

Reviews

(2)
Most Helpful

This black bean chili is quite good. I used mostly red wine, with a little bit of broth. I subbed more red peppers for the mushrooms and zucchini and left out the cayenne since I was using a spicy chili powder. The nonfat sour cream is great with this. Served 3 for us.

Maito August 17, 2008

Made this for supper tonight exactly as described, except I had some mixed cheddar/Monterey Jack cheese so I used that. I used red wine (Merlot) rather than vegetable broth. I especially appreciate this recipe because it is relatively low sodium, and it was flavorful enough I never missed the salt. It was great and is definitely going to become a regular for me.

echo echo September 13, 2004

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