I’ve been part of the Secret Recipe Club for a couple months now and one thing I’m really enjoying, aside from discovering new blogs, is actually making the things I find instead of simply filing them away for later. What a novel concept.
I get inspiration for recipes everywhere I look, and I’m constantly pinning things to make one day, but SRC has meant that at least once a month I make a new dish from a new blog.
This month I was assigned to Fried Ice and Donut Holes. A passionate cook, Melissa uses her blog as a bit of an online recipe box to keep track of the recipes she tries. I have to say, any blog that has nearly 100 recipes in the vegetarian category is a winner in my book!
Not only am I a big fan of one-pot meals but the recent drop in temperature here in Sydney has me craving hearty stews and soups. Vegetarian Black Bean Chili, eaten while rugged up in ugg boots and one of my ancient cashmere jumpers, is exactly what I need right now.
Oh, and keeping with the Mexican theme, a jug of Melissa’s spicy-sweet Mango Jalapeno Margaritas may well be the perfect thing to use up some of the summer mango in my freezer – but we’ll leave that one for another day…
Vegetarian Black Bean Chili
A big pot of chili is the perfect cold weather meal. Serve for dinner with salad and plenty of toppings, the use leftovers for breakfast stove-top baked eggs or a lunch wrap. See, perfect.
Adapted from Fried Ice and Donut Holes
- 1 Tbsp olive oil
- 1 large brown onion, roughly chopped
- 1 large red capsicum [bell pepper], roughly chopped
- 1 zucchini, cubed
- 3 cloves garlic, minced
- 1 – 2 tsp chilli powder or cayenne pepper, to taste
- 1 tsp sweet paprika
- 1 1/2 tsp cumin
- 2 tsp oregano
- 1/2 tsp sea salt
- 2 cans black beans [or 1 can each black beans and kidney beans]
- 2 c tomato passata
- 1 Tbsp tomato paste
- 1 c water
Drain and rinse beans, set aside. Over medium heat saute onions, capsicum and garlic in the oil 5 to 7 mins.
Add spices and cook for 1 to 2 mins until fragrant. Add remaining ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally, for approx 20 mins until thickened.
- Serve with any or all of the following: avocado, Guacamole, sour cream, natural yoghurt, cashew cream, Roasted Tomatillo Salsa Verde, cilantro, Quinoa Tortillas, Quiona & Buckwheat Skillet Bread, grated cheese or corn chips.
- Passata is 100% tomato puree and is found in glass jars, however you can substitute the 2 c passata + 1 c water with 2 cans chopped tomatoes in juice + 1/2 c water if that is what’s in your cupboard. I tend to avoid canned tomatoes these days due to the BPA in the can lining.
vegan // vegetarian // gluten free // dairy free
Laura (Tutti Dolci) says
I love vegetarian chili, this sounds so tasty with all the spices!
This sounds delicious! I’m always looking for new vegetarian recipes and I think my family would love this. Great pick for SRC!
Claire @ Claire K Creations says
Oh my this looks so lovely and rich and warming (she says sitting with the heater by her feet). I think I could even get this one past my meat-loving husband.
Cheers Claire! With all the spices it is really hearty, serve it up with a big dollop of natural yoghurt and don’t even mention it’s vego ;D
I’m glad you enjoyed this chili recipe. Your pictures are so beautiful!! And yes, please make those mango jalapeño margaritas. You will be so glad you did! 🙂 Happy reveal day!
shari brooks says
love this recipe. I’m going to earmark this! Thanks for sharing and great choice. Fellow Group D member
A FABULOUS SRC pick and as always, lovely images too! I eat veggie quite often and I have bookmarked this recipe for the future! Karen from Group D and Lavender and Lovage
Emily @ Life on Food says
I will have to check out this blog whenever I need a good vegetarian dish. That is a ton of recipes. This looks like a marvelous chili.
YUM! I just made veggie chili this weekend and it was yummy! I make it this way more often than with meat. I’m glad you said what “red capsicum” was because I just saw it on another SRC blog and had no idea what it was 🙂
Sarah E says
I love black beans in chili! 🙂 Happy Reveal Day.
Asiya @ Chocolate and Chillies says
PIctures are gorgeous!! Temperatures have dropped here in Toronto..we actually wore winter coats last week! This stew sounds perfect right about now…great SRC pick!
Rebekah @ Making Miracles says
Yumm! This looks like such a great, hearty, fresh meal! Great SRC pick!
nicole @ I am a Honey Bee says
your photos are beautiful. makes me want a bowl!
Kelsey @ K&K Test Kitchen says
I want to dive right into that bowl of chili! Looks great. Lovely choice for SRC!
Sara @bellyrumbles says
Chili is just perfect for winter. Vegetarian? Yep, I would give this one a go.
amy @ fearless homemaker says
Oh, yum! I love vegetarian chili, even though I’m no longer a vegetarian, and yours looks SO good. I could even go for some right now for breakfast! =)
I love vegetarian chili and tend to make them at home as I rarely cook meat. This looks delicious! One pot recipes are definite winners in my book. Great SRC pick!
Christina @ The Hungry Australian says
This chilli looks absolutely sensational, JJ. Love the fiery red colour of it – just the thing to cheer you up on a cold Winter’s day.
this is the perfect winter dish!
OMG this looks SO good! I made Jamie Olivers Chilli a few nights ago. Stud loved it! Will have to give this one a try
Marie Rios says
I tend to stay away from canned, so if you use bulk black beans, soak them, how much do you use for this chili recipe?
Hi Marie, I only use Eden Organic canned ones as they are BPA free but if you have dried by all means use them! A can of beans is about 3/4 c so you’ll need 1 1/2 c total (soaked and simmered) not sure how that will translate to dry, maybe 1 c?