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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 644.6 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.1 g

View full nutritional breakdown of Black Bean and Corn Vegetarian Chili calories by ingredient
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Black Bean and Corn Vegetarian Chili

Submitted by: NSHOFFNER

Introduction

This is a really easy way to make tasty chili that even vegetarians can eat. Only takes 40 minutes or so. This is a really easy way to make tasty chili that even vegetarians can eat. Only takes 40 minutes or so.
Number of Servings: 12

Ingredients

    1 - 27oz can Mild Chili Beans (90 cal/0.5 cup)
    1 - 26.5oz can Black Beans, drained & rinsed (105 cal/0.5 cup)
    2 - 14.5oz cans Petite Diced Tomatos (25 cal/0.5 cup)
    1 - 6oz can Tomato Paste (30 cal/1.2oz)
    1 - 15.25oz can Whole Kernel Sweet Yellow Corn, drained (60 cal/0.5 cup)
    1 - large onion, chopped (57 cal/ total)
    3 - cups water
    3 - Tbsp Chili Powder
    1 - Tbsp Salt
    1 - Tbsp Garlic Powder

Directions

In a large pot, saute the onion using cooking spray. (You can use oil or butter but it will add calories.)
Once the onion is soft, add the rest of the ingredients and stir thouroughly.
If you prefer to add meat, brown ground beef or turkey and add it to the pot or make it on the side so you can feed vegetarians and meat-eaters with the same meal.
Bring to a boil, cover, and reduce heat. Simmer for 30 minutes.
This is not very spicy so you may want to spice it up with some hot sauce.
This will make about 12 cups. Each cup should be around 148 calories unless your ingredients are different from mine.

Happy eating!

Number of Servings: 12

Recipe submitted by SparkPeople user MHSPROFESSOR.






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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    Reading the posts regarding the spiciness of this recipe, I decided to make one of the cans of tomatoes one with added jalapenos. I also added a big clove of garlic as I cooked the onions. I usually just use water to 'saute' onions - makes them soft but doesn't brown them. Great recipe! - 9/9/09

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  • Incredible!
    4 of 4 people found this review helpful
    Great recipe! I like my chili spicy, so I diced up some pickled jalapenos and added some cayenne pepper. I plan to share this with my other vegetarian friends. This is easy, inexpensive to make, and feeds quite a few people! - 12/31/08

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  • Incredible!
    3 of 3 people found this review helpful
    This chili was excellent! I added some Chipotle Jalapeno Tobasco for a little extra zip and a clove of fresh garlic. I will definitely make this again! - 11/23/08

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  • Incredible!
    2 of 2 people found this review helpful
    Added cumin, a small can of green peppers and some cayenne powder. Yum! - 7/17/11

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  • Incredible!
    2 of 2 people found this review helpful
    I added ground turkey and hot, chunky salsa to this! It was excellent! - 1/13/09

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it! Nice and savory. Will definitely make this one again. I doubled the recipe and froze in individual serving sizes. Each time I heated it up for dinner, I added some kale or broccoli. - 2/13/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is an awesome recipe! And at about 40 minutes for total prep and cook time, it's quick, too! - 10/19/09

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  • Very Good
    1 of 1 people found this review helpful
    Simple and yummy. This was incredibly easy to make and very filling considering how good it is for you! - 7/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made a modified version last night and it is GONE! Not any left for today's lunch. Thanks! - 1/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    I love a straight forward tofu free vegetarian chili recipe! - 1/10/09

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  • Incredible!
    1 of 1 people found this review helpful
    Added some low fat ground turkey.this made enough for my husband & I to have dinner & lunch the next day...as well as freeze a duplicate amount for a dinner & lunch next week! - 12/7/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is the best chili I've ever eaten. It was filling and absolutely delicious. My whole family loved it and I can't wait to make it again. - 11/1/08

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  • This recipe is great! I thought it was very tasty prepared as directed. Nothing needed in my book. Thanks for sharing! - 11/10/12

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  • Extremely easy to create and if you're looking for a bit of zingy happiness, roast the tomato paste in the oven @ 350 until it starts to get lightly blackened. Scrape it off the cookie sheet into the chili. YUM! - 11/9/12

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  • This is so yummy...even my teens liked it - 11/8/12

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  • Love this , and it is so easy to make! - 8/14/12

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  • Added 2cloves garlic. Added cheese and sour cream as sides. Made it for church. Everyone raved. - 4/15/12

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  • WOW! Yummy! I don't like my chili spicy, and this was absolutely PERFECT spicing for me--I definitely need lots of flavor, and this provided! I had to use lentils in place of chili beans and I omitted the onion but it still turned out deliciously. I'll be making this again! Thanks for posting! - 1/27/12

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  • This is some of the best chili I have ever had! I didn't look carefully and only put in 1 can of tomatoes and I subbed garlic salt for powder+salt AND I accidentally spilled more chili powder into the pot-probably closer to 4 Tbs-and it was superb just like that! Will definitely make again, thanks! - 10/3/11

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  • I love this chili recipe! I did add a few green chilies and a little hot chili powder to suit my own taste. This is a great healthy alternative. Thank You! - 9/7/11

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  • 4 points - 7/7/11

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  • yummy yes! - 3/30/11

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  • I am trying it in the slow cooker right now. I used all low sodium products. I appreciate how clear and concise this recipe is. Thanks! - 2/23/11

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  • Made this in the crockpot. Added 1lb of ground beef. Definitely will make this again. - 1/25/11

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  • Substituted a can of hot Ro-Tel tomatoes for half the stewed tomatoes, and minced a Jalapeno pepper to give it a bit of heat. OUTSTANDING! I will make this again! - 1/17/11

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