You're going to love this Vegetarian Chili Sin Carne - it's got all the chili flavor, and none of the meat. All done in just 40 minutes it's loaded with flavor & multiple textures - and made with just a few simple steps.
Add the bell pepper, eggplant and zucchini and give it a good stir. Cook for 1 minute.
1 green bell pepper, 1 eggplant, ½ zucchini
Add chopped tomatoes, water, chili powder, cayenne pepper, cumin, bay leaves and black pepper. Crumble up the bouillon cube and add it. Mix well, cover, lower the heat, and simmer for at least 20 minutes.
1 (14 oz) can crushed tomatoes, ½ cup water, 1 vegetable bouillon cube, ½ tablespoon chili powder, ½ teaspoon ground cayenne pepper, 1 teaspoon ground cumin, 2 bay leaves, ½ teaspoon black pepper
Remove from the heat and then remove the bay leaves. Taste test and season with salt as needed.
1 teaspoon salt
Add the black beans and mix well, then cover and let sit for 1 minute to allow the beans to heat up.
1 cup black beans
Serve with bread or tortilla chips, and créme fraiche or sour cream.
bread or tortilla chips, 2 cups créme fraiche or sour cream
Video
Notes
Ingredient notes & substitutions
Green bell pepper can be switched for red bell pepper, or another color
Black beans should be soaked and cooked first. I use precooked beans in a can, but you can also prep them yourself. Hey Nutrition Lady has a great guide to cooking dry beans!
Black beans can be substituted for kidney beans or another bean of your choice
Yellow onion can be swapped for red onion or shallots
Chili powder & cayenne pepper - adjust the amount depending on how spicy you like it. The amounts stated make it pretty spicy, but not crazy.
Salt adjust amount according to taste - taste test first
Tips & tricks
Fry the tomato paste for a minute to increase the flavor
If you're unsure about the level of spiciness add half the written amount first and then add more just before serving, if needed
Add salt at the end as it can otherwise easily get too salty when cooking
Add the beans at the very end - you don't want them to cook, just get warm
Store leftovers in the fridge in an airtight container for up to 4 days
Freeze leftovers to keep them for longer - they're good for up to 3 months. Just keep in mind that freezing and reheating will change the texture of the beans.
Reheat leftovers in a pot on the stove over medium heat for 5 minutes
Reheat leftovers in the microwave in 1 minute increments
Make it vegan by swapping butter for vegetable oil and serving with vegan toppings and sides
Nutritional information does not include bread/tortilla chips or crème fraîche/sour cream.