Vegetarian Black Bean Chili

Dried beans are a favorite pantry staple in winter, and nearly any variety will work well in this recipe; some good alternatives to black beans include navy beans, cannellini beans or red beans. If you like, garnish with sour cream and chopped fresh cilantro.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Vegetarian Black Bean Chili
Review 1 for Vegetarian Black Bean Chili
4 out of 5
4 out of 5
MikeBE
Pittsburgh, Pa.
February 5, 2012
Ability level:Intermediate
Would You Recommend? Yes
0points
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Too acidic?
February 5, 2012
I add about a tablespoon of raw sugar to cut the acidity of the tomatoes. And I also like to use canned black beans.
This is a really nice dish, which goes well over a small amount of brown rice.
Review 2 for Vegetarian Black Bean Chili
5 out of 5
5 out of 5
ZBjorn
,San Francisco
,CA
January 24, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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A Favorite...
January 24, 2012
I've always used canned instead of dried beans for this, which entirely avoids the cooking issues that the other reviewers describe and saves a lot of time by not having to soak the beans. (I simmer for about 2.5 hours still.)
This is a favorite of mine and every person I've made it for, including a few Texans. The 6 T of chili powder hasn't struck me as too much. Most recipes I've seen and used that involve chili powder (e.g. enchilada sauce) use a lot of chili powder. It's not a particularly hot spice, just adds a lot of dynamic flavor.
2/5 on the spice scale.
Pros: Yield, Easy, Healthy, Will Make Again