Friday, October 2, 2009

Black Beans Part 2: Five-Veggie Chili

I wanted to take a picture of this beautiful chili, but it was consumed all too quickly! When I make an extra big pot of black beans, half of it gets saved and goes into this chili. What we really like about it is the assortment of veggies that goes into it.

Margery's Five-Veggie Chili

1 lb. ground beef or turkey
diced small onion
diced bell pepper
1/2 lb. mushrooms, chopped small (portobello taste great!)
2 15-oz. cans diced tomatoes
black beans (about 1/2 lb dry, cooked into about 3-4 cups)
1 T. Chili powder
1 t. paprika
1 t. oregano
1 T. parsley
1 t. cumin
3/8 t. cayenne pepper, or to taste
1-2 cups water to thin, according to preference.

Saute first four ingredients in large skillet until meat is cooked through. Add all ingredients to large pot, and simmer 30 minutes or longer.

Top with cheese if desired. I hope you like this as much as we do!


  1. Mmmm, sounds like a great Mexi-style dish. Thank you for joining the first October Fest Carnival of Super Foods! Next week’s theme is broth/stock. Hope to see you back!

    PS - Please add the link to the carnival in your post.

    I don't have your email to remind you of upcoming carnivals, so if you'd like to share that with me, email at kitchenstew at Thanks!


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