Vegetarian Black Bean Chili

We’ve been trying to incorporate more vegetarian meals into our diet and gradually decreasing the amount of meat we consume.  Mr. Real Food has always been a big meat eater but he was willing to give it a try.  He loves beans so was willing to try more meatless meals that involved beans.  I can definitely accommodate that request since beans are easy meals!  This vegetarian black bean soup was a great way to enjoy a hearty weeknight meal with no meat.  And Mr. Real Food never even missed the meat!

I normally make my soups and chilis in the slow cooker and just throw the ingredients in in the morning.  This one is a little different but it’s a quick, easy, and delicious meal that’s perfect for busy weeknights.  These are all ingredients that we keep on hand too so it’s a great throw-together meal when you haven’t planned ahead.

Vegetarian Black Bean Chili

Ingredients

1 tablespoon olive oil
1 white onion, diced
3 cloves garlic, chopped
1 bottle beer (or vegetable broth)
3 15-oz. cans of black beans, drained
2 15-oz cans diced tomatoes
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt

Instructions

Heat oil over medium-high heat.
Add onion and saute about 5 minutes until translucent.
Add garlic and saute about 2 minutes until fragrant.
Add the beer or broth, black beans, tomatoes, cumin, chili powder, oregano, and salt and stir.
Bring to a boil and reduce heat to medium-low and simmer for 15 minutes.
Garnish with desired toppings such as avocado, cheese, or salsa and serve warm.

Do you have a favorite weeknight go-to meal?  Do you ever have meatless meals?  Tell me about it in the comments below!

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