Vegetarian Black Bean and Corn Chili

March 2, 2015

I do not know about you, but this cold weather has me craving a big bowl of vegetarian black bean and corn chili.  This hearty meatless meal is packed with flavor and nutrition.  Sweet corn and black beans are simmered in a tomato sauce spiced with garlic, cumin, oregano and chili powder.  You can serve this meal with your favorite cornbread or crunchy tortilla chips - either way is going to be delicious.

Vegetarian Black Bean and Corn Chili
Slightly adapted from Mary's Gone Crackers


1 medium red onion, chopped
1/4 cup vegetable broth or apple juice
3 cloves garlic, chopped
1 cup zucchini, chopped
1 cup green bell pepper, chopped
2 cups corn (frozen or fresh off the cob)
2 (15 oz) cans whole tomatoes (30 oz. total)
1/2 cup natural brand chunky style salsa
2 (15 oz) cans black beans (30 oz. total)
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. oregano
1 bag Mary’s Gone Crackers Chipotle Tomato Pretzels

1 cup cubed tofu
sour cream
cheddar cheese
tortilla chips


Step 1: Rinse beans in colander to remove excess salt.

Step 2: In a large saucepan or skillet, sauté the first 5 ingredients over medium-high heat for 2 minutes or until vegetables are softened.

Step 3: Add the next 7 ingredients to the pan and bring to a boil. Reduce heat to simmer and continue to cook for 20 minutes (cover and stir occasionally).

Step 4: Include any of the optional ingredients and allow to cook until meat is completely cooked.

Step 5: Serve with Mary’s Gone Crackers Chipotle Tomato Pretzels.

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