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Black Bean Veggie Chilli

Lisa Kalabokis, Chef Educator of Green City Market

Chef demonstration
Soups & Sides


  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 2 cups coarsely chopped red bell peppers (about 2 medium)
  • 6 garlic cloves, chopped
  • 2 tablespoonschilipowder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 15-to-16-ounce cansblackbeans, drained, 1/2 cup liquid reserved
  • 1 16-ounce can tomato sauce
  • Chopped fresh cilantro
  • Sour cream
  • Grated Monterey Jack cheese
  • Chopped green onions


Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. 
Toast spices:
In a heavy bottomed or non stick pan, add ground spices and place over medium-low heat. Constantly agitate the contents of the pan, swirling or mixing until you begin to smell the spices. Quickly turn off heat and remove spices from pan or they will burn!
Mix in toasted spices, beans, 1/2 cup reservedbean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15-25 minutes.
Season to taste with salt and pepper. 
Garnish with desired toppings and enjoy!

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