Vegan Black Bean Chili

Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!

Yield 10 Servings


1 #             Black Beans, dried, soaked overnight OR quick soaked

2 oz           Olive Oil

8 oz           Onions, yellow, small dice

4 oz           Carrots, small dice

4 oz           Celery, small dice

12 oz          Worden Farm Peppers, Green, Small Dice

½ oz           Garlic, Fresh, Minced

½ ea           Pepper, chipotle, minced

1 tsp          Chipotle sauce (from can)

2 ea           Worden Farm Jalapenos, roasted, seeded, peeled, small dice

2 tsp          Chili Powder

1 TBSP       Cumin

¾ tsp          Coriander, ground

pinch          Cinnamon, ground

2 ½ oz        Tomato paste

6 oz           White wine

28 oz         Vegetable Stock

5 oz           Worden Farm Tomatoes, Concasse, small dice

½ oz           Masa Harina, diluted in veg stock to make slurry

pinch          salt, kosher

pinch          pepper, black

pinch          sugar, granulated


  1. Soak Beans in cold water overnight. The next day bring to a simmer and cook until tender. Drain well.
  2. Heat Olive oil; add onions, garlic, peppers, chipotle and poblanos until aromatic and soft. Add cumin, coriander, chili powder and cinnamon. Cook until aromatic; add tomato paste and cook 1 minute.
  3. Add wine and reduce by ½. add stock and tomatoes. Simmer 20 minutes. Add beans and masa slurry. Cook and additional 10 minutes.
  4. Season with salt, pepper and sugar. Adjust seasoning and consistency.
  5. Garnish as desired.

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