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Vegetarian Black Bean Chili

Contributed by: News Canada

(NC) - Cool days call for hot, brimming bowlfuls of this zesty soup that's almost a meal in itself. It's so quick and easy to prepare, you can whip it up after work or during a Saturday of chores.


  • 1 tbsp vegetable oil 15 mL
  • cloves garlic, minced
  • 1 onion chopped
  • large carrot, chopped
  • jalapeno pepper, seeded and minced
  • sweet green pepper, chopped
  • large Ontario Greenhouse Tomatoes, chopped
  • 2-19 oz cans black beans, drained and rinsed 2-540 mL cans
  • 1 tbsp chili powder 15 mL
  • 1 tsp ground cumin 5 mL
  • 1 tsp crumbled dried rosemary 5 mL
  • 1 tsp salt 5 mL
  • 1 cup grated Ontario Greenhouse Cucumber 250 mL


In large saucepan, heat oil over medium heat; cook garlic onion, carrot, jalapeno pepper and green pepper, stirring often, for about 5 minutes or until softened.

Stir in tomatoes, beans, chili powder, cumin and rosemary; bring to boil. Reduce heat and simmer, uncovered for 20 minutes. Season with salt. Serve garnished with cucumber.

Serving Size: Makes 4 servings

Nutritional Information: Per serving: 361 Calories, 19 g Protein, 5 g Fat, 60 g Carbohydrate

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