Black Bean Vegetable Chili Recipe


Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianMain Ingredient
Interest Group


 Dried black beans2 Cup (32 tbs)
 Olive oil/Canola oil2 Tablespoon
 Onion1 , chopped
 Garlic2 Clove (10 gm), finely chopped
 Carrot1 Large, chopped
 Celery stalks2 , chopped
 Turnip1 Small, chopped
 Chili powder1 Tablespoon
 Canned tomatoes14 Ounce, crushed (1 Can)
 Vegetable stock1 Cup (16 tbs)
 Corn kernels1 Cup (16 tbs) (Fresh Or Frozen)
 Parsley3⁄4 Cup (12 tbs), chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 675 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 433.3 mg18.1%

Total Carbohydrates 117 g38.9%

Dietary Fiber 29.9 g119.4%

Sugars 6 g

Protein 32 g64.9%

Vitamin A 117% Vitamin C 57.8%

Calcium 22.9% Iron 47%

*Based on a 2000 Calorie diet


1. Pour in some cold water over the beans and let it stand for about 8 hours. Allow the beans to soak in the water. Drain the beans.
2. In a saucepan, boil the beans in 2 quarts water on low flam for 1 1/2 hours. Drain again.
3. Take a nonstick skillet and heat the oil. Saute onion and garlic for 4 minutes.
4. Add the celery, carrot, turnip, salt, chili powder, and pepper. Saute for 8 minutes.
5. Now, add the tomatoes, beans, stock, and corn. Cover the pan and simmer for about 8 to 10 minutes.

6. Add the parsley and stir mix the ingredients properly right before serving.