Vegetarian spicy Black bean chili


3.9 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 76.3
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.0 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Vegetarian spicy Black bean chili calories by ingredient
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Number of Servings: 16


    1 tablespoon oil
    1 yellow onion, chopped
    1 red bell pepper, seeded and chopped
    2 tablespoons chili powder, or more to taste
    28-ounce can crushed tomatoes
    3 cups slow cooked black beans
    1 cup water
    4-ounce can diced green chlies


Heat oil in skillet over medium heat. Add onion, bell pepper and garlic. Cover and cook until softened. Stir in chili powder and cook extra 30 seconds. Transfer mix to 4 quart slow cooker. Add tomatoes, beans, water and chilies; season with salt and pepper. Cover and cook 6 hours.

Number of Servings: 16

Recipe submitted by SparkPeople user SHOBARGIRL.


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Member Ratings For This Recipe

  • Very good. Make in a pressure cooker to save time. - 5/19/13

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  • My first meatless chili. Good but meatless will take some getting used to. - 2/7/11

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  • I added some morning star crumbles to get the texture of meat, and it was delicious. Thanks for the recipe! - 9/8/10

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  • good basic veg chili recipe - 12/25/09

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  • Very yummy! I added in a little can of mushrooms and pinto beans and it was great. Since I used canned beans I had to adjust the salt a little bit in the tracking. Thanks for the good recipe! - 7/12/09

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  • Great... this is what I made to go with nachos tonight. Didn`t have the green chilies, but added half a green bell pepper. - 3/21/09

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  • This is a great basic recipe that you can add to based on your own creativity. I've added a variety of different beans and like to play around with the sauce (added cocoa once that made it an interesting flavor!) - 9/27/08

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  • I was happy to be spared having to enter this recipe. I always like making this-- I like to add some corn, frozen or canned or fresh. Plus, I like to add 1 tsp cumin and some ground coriander. This is great served over brown rice or even a baked potato. - 9/13/08

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