Simple black bean chili from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 73) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute habanero chile for jalapeño and canned chipotle chiles for chipotle chili powder.

  • AVine on May 03, 2026

    Total hit with my family as part of Taco Tuesday. Next time will double the recipe!

  • bernalgirl on October 23, 2024

    My usual veg chili is the Chili sin Carne recipe from Rancho Gordo. By comparison this reminds me of standard coffee shop chili, very tomato-y and mild, with more effort. I doubled the spices at the outset but ended up adding a full pound of beans to balance out the tomatoes. Then it was too mild so I sautéed a pound of hamburger with onions and chili powder and other spices and now I have an immense quantity of a tastier chili. Fortunately chili freezes well.

  • pattyatbryce on October 04, 2024

    The basic veggie chili you want in your tool kit to whip up on a Tuesday night. Good for a fridge clean of veggies, but don't skip the extras - needs the sour cream/avocado/corn chips or whatever makes it good for you!

  • anya_sf on December 01, 2023

    Quick, easy, and very good. Charring the vegetables added a lot of flavor. I simmered the chili longer since I had time, plus added some frozen corn. This served 3 hungry people for dinner over rice.

  • Breannetuttle on November 10, 2023

    Really good for not much effort. I like that it didn’t make an absurd amount (I cook for 2). Will make again.

  • srahndennis on October 08, 2023

    Really loved this! Low effort. Doubled the recipe. Broiled two poblanos, two serranos, one jalapeno with 5 large cloves of garlic and two shallots for 5 minutes. Would eat the salsa on its own, it was so good!

  • Eleanorconroy on April 13, 2023

    I couldn't get hold of poblano, so I just used a green capsicum pepper and an extra jalapeño. The recipe is definitely a keeper, as advertised!

  • rhb on March 25, 2023

    Easy and good. Sauteed minced garlic instead of roasting and used tomato sauce & water instead of canned tomatoes. Used half the chipotle and it was pretty spicy!

  • sbrooksh on January 14, 2023

    Solid pantry chili, and comes together quickly. Go easy on the powdered chili powder unless you like heat.

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