Now that the weather has finally cooled off here, I’ve been in the mood for soup.  This chili is hearty and hits the spot on a cool winter’s day!  As an added bonus, it’s incredibly simple to make. 

I forgot to take a picture, but this was really good – trust me!


Vegetarian Black Bean Chili


  • 2 cups sweet onions, chopped
  • 2 tablespoons olive oil
  • 1/2 lb mushroom, sliced
  • 1 (15 ounce) can corn kernels
  • 3 garlic cloves, minced
  • 2 (15 ounce) cans black beans, rinsed and drained (I used some fresh that I made)
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 dash hot pepper sauce


In a large pot, sauté onions in oil for 5 minutes.

Add mushrooms and garlic; sauté 5-6 minutes, until vegetables are crisp-tender.

Transfer these and all of the other ingredients to a crock pot. Add 15-24 ounces of water to desired consistency. Cook on medium heat for several hours.

Serve as is, or with sour cream and cheese.

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