• About
  • Contact
  • Work with me
  • As Seen In

84th&3rd

Unprocessed allergy-friendly recipes

84thand3rd
  • Food
    • *THAT* Chocolate Cake
    • Recipes
    • Dining Out
  • Travel
  • Life
« Grilled Radicchio & Garlic Mushroom Bruschetta
Tea Time Tuesday #3 – White with Rose »

Vegetarian Black Bean Chili

May 27, 2013 By JJ 22 Comments

Weeknight Vegetarian Chili

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.

Weeknight Vegetarian Chili

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.

Weeknight Vegetarian Chili

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

Weeknight Vegetarian ChiliA 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

Serves 4

INGREDIENTS

  • 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

METHOD

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.

COOK’S NOTES

  • 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

 


Related Posts

Half-Spelt Sourdough Discard Pizza Dough

Half-Spelt Sourdough Discard Pizza Dough

Orange & Coconut Buns

Orange & Coconut Buns

5 Tips for Creating the Ultimate Entertaining Platter

5 Tips for Creating the Ultimate Entertaining Platter

Pumpkin Tahini Toast

Pumpkin Tahini Toast

Filed Under: All Posts, Food, RecipeBox Tagged With: Autumn, BlogHop, Dairy Free, Dinner, Gluten Free, Lunch, Sides, Soup, Sydney, Vegan, Vegetarian

Comments

  1. Laura (Tutti Dolci) says

    May 27, 2013 at 2:33 pm

    I love vegetarian chili, this sounds so tasty with all the spices!

    Reply
  2. Susan says

    May 27, 2013 at 3:21 pm

    This sounds delicious! I’m always looking for new vegetarian recipes and I think my family would love this. Great pick for SRC!

    Reply
  3. Claire @ Claire K Creations says

    May 27, 2013 at 5:21 pm

    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.

    Reply
    • JJ says

      May 27, 2013 at 10:39 pm

      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

      Reply
  4. Melissa says

    May 27, 2013 at 10:16 pm

    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!

    Reply
  5. shari brooks says

    May 27, 2013 at 10:26 pm

    love this recipe. I’m going to earmark this! Thanks for sharing and great choice. Fellow Group D member

    Reply
  6. Karen says

    May 27, 2013 at 11:43 pm

    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

    Reply
  7. Emily @ Life on Food says

    May 28, 2013 at 1:05 am

    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.

    Reply
  8. kirstin says

    May 28, 2013 at 2:35 am

    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 🙂

    Reply
  9. Sarah E says

    May 28, 2013 at 4:58 am

    I love black beans in chili! 🙂 Happy Reveal Day.

    Reply
  10. Asiya @ Chocolate and Chillies says

    May 28, 2013 at 7:27 am

    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!

    Reply
  11. Rebekah @ Making Miracles says

    May 28, 2013 at 8:10 am

    Yumm! This looks like such a great, hearty, fresh meal! Great SRC pick!

    Reply
  12. nicole @ I am a Honey Bee says

    May 28, 2013 at 10:03 am

    your photos are beautiful. makes me want a bowl!

    Reply
  13. Kelsey @ K&K Test Kitchen says

    May 28, 2013 at 12:04 pm

    I want to dive right into that bowl of chili! Looks great. Lovely choice for SRC!

    Reply
  14. Sara @bellyrumbles says

    May 30, 2013 at 10:09 pm

    Chili is just perfect for winter. Vegetarian? Yep, I would give this one a go.

    Reply
  15. amy @ fearless homemaker says

    May 30, 2013 at 10:26 pm

    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! =)

    Reply
  16. bakingaddict says

    May 31, 2013 at 8:33 am

    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!

    Reply
  17. Christina @ The Hungry Australian says

    May 31, 2013 at 11:31 pm

    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.

    Reply
  18. milkteaxx says

    June 3, 2013 at 10:33 am

    this is the perfect winter dish!

    Reply
  19. Nic@diningwithastud says

    June 13, 2013 at 9:21 am

    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

    Reply
  20. Marie Rios says

    June 17, 2013 at 7:10 pm

    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?

    Reply
    • JJ says

      June 17, 2013 at 11:03 pm

      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?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Get social

84th-instagram 84th-heart 84th-facebook 84th-youtube
84th-twitter 84th-pinterest 84th-gplus 84th-star

Subscribe

New posts, straight to your inbox, simple as that.

Browse by…

Almost Recipe America-land Autumn BlogHop Boozer Bread Breakfast Brunch Cake! Chocolate Christmas Christmas Recipes Coconut Cookbook Cookies Dairy Free Deliciousness Dessert Dinner Family Fruit Gluten Free Had-to-share Holidays Ingredient Focus Inspiration Lunch Mad Science Nuts On-blogging Photo-A-Day Pie! Probably Paleo Refined Sugar Free Sauces Sides Snacks Stuff-n-Things Summer Sydney Thanksgiving / Christmas Treats Vegan Vegetarian Winter

@84thand3rd on Instagram

Apertivo debris. 🥃🧀🫒 • That’s it. Tha Apertivo debris. 🥃🧀🫒
•
That’s it. That’s the post.
Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
🍞🍓🥒🌱
Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
.
.
.
.
.
#f52grams #f52community #whatsforbreakfast #eatrealfood #stuffontoast #nationalstrawberryday #lifeandthyme #eeeeeats #beautifulfood #foodandwine
I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
🌀
So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
☀️
Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
🌀
Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
🌊
If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
🪩
What’s your order? 🍳 … When the middle litt What’s your order? 🍳
…
When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
🥚
Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
💥
Swipe to the end for reference on the size of the eggs and loaf.
🌀
Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
.
.
.
.
#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
•••
Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
•••
Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
.
.
.
#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
🍕
If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
🌹🌺🌸
.
.
Setup inspired by the amazing @hughstewart_ 
.
.
.
.
.
#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
—-
The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
—-
Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
——
• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
——
If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
——
There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
Load More Follow on Instagram

Visit JJ’s Portfolio

Jennifer Jenner Portfolio

Be nice, don’t steal

All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post on this site. Photos are available to purchase for other uses.

© All Rights Reserved

Want to use something? Contact me and ask.

instagram heart facebook twitter YouTube pinterest tumblr star gplus

Copyright © 2023 · 84th & 3rd