How does sautéing in water work?

Covered over high heat, the onions steam-soften in minutes — a deliberate oil-free technique.

As spicy as your salsa plus the Tabasco you add — fully in your control.

Yes, entirely plant-based as written.

Can I use dried beans?

Yes — about 1 1/4 cups dried, cooked, replaces the 3 cups canned.

How do I store leftovers?

Refrigerate up to 4 days or freeze up to 3 months — chili improves overnight.

Festive Black Bean Chili

Name: Festive Black Bean Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2 cups onions (chopped); 2 cloves garlic (minced or pressed); 1/2 cup water (for sautéing); 1 tbsp ground cumin; 1 tbsp ground coriander; 1 cup salsa; 2 bell peppers (red or green, chopped); 3 cups black beans (canned, drained); 3 cups whole tomatoes (with juice); 2 cups corn kernels (fresh or frozen); salt (to taste); Tabasco or hot sauce (to taste); 1/4 cup fresh cilantro (chopped, or to taste)

A quick oil-free vegetarian chili of black beans, tomatoes, corn and peppers built on salsa, cumin and coriander.

Yield Serves 6

Total Time 40 minutes

Main Ingredients Black Beans

Category Vegetables & Salads

Prep: 15 minutes · Cook: 25 minutes

View Products Used Explore More Vegetables & Salads

Festive Black Bean Chili — prepared dish

What Is Festive Black Bean Chili?

A fast vegetarian chili that water-sautés its aromatics, blooms cumin and coriander, then simmers black beans, whole tomatoes, corn and peppers with salsa as the flavour shortcut.

Why Make Festive Black Bean Chili?

Completely oil-free and vegan
Salsa is the built-in seasoning shortcut
Toasting the spices first wakes them up
On the table in 40 minutes
Serve it four ways: plain, rice, polenta or mash

Unico Products Used in This Recipe

Festive Black Bean Chili — Shopping List (6 servings)

Ingredients

2 cups onions (chopped)
2 cloves garlic (minced or pressed)
1/2 cup water (for sautéing)
1 tbsp ground cumin
1 tbsp ground coriander
1 cup salsa
2 bell peppers (red or green, chopped)
3 cups black beans (canned, drained)
3 cups whole tomatoes (with juice)
2 cups corn kernels (fresh or frozen)
salt (to taste)
Tabasco or hot sauce (to taste)
1/4 cup fresh cilantro (chopped, or to taste)

Adjust servings 6

Instructions

In a covered soup pot, cook the onions and garlic in the water over high heat, stirring frequently, about 5 minutes.
Add the cumin and coriander and stir over high heat for a minute.
Stir in the salsa and bell peppers; lower the heat, cover and simmer about 5 minutes, stirring occasionally.
Add the black beans, corn and tomatoes; simmer 10 minutes.
Season with salt and Tabasco to taste and stir in the cilantro if desired.
Serve plain, or over rice, polenta or mashed potatoes.

Cooking Tips

Keep the lid handy for the water-sauté — steam does the work
Bloom the cumin and coriander a full minute
Use your favourite salsa; its heat sets the baseline
Crush the tomatoes against the pot as they simmer
Cilantro at the end, not before

Frequently Asked Questions About Festive Black Bean Chili

1. How does sautéing in water work?

Covered over high heat, the onions steam-soften in minutes — a deliberate oil-free technique.
2. How spicy is it?

As spicy as your salsa plus the Tabasco you add — fully in your control.
3. Is it vegan?

Yes, entirely plant-based as written.
4. Can I use dried beans?

Yes — about 1 1/4 cups dried, cooked, replaces the 3 cups canned.
5. How do I store leftovers?

Refrigerate up to 4 days or freeze up to 3 months — chili improves overnight.

Cooking Guides & Tips

Cooking with Beans and Legumes
Ultra Balanced: Beans, Rice and Tomatoes for Meals That Fill You Up A protein-plus-grain formula — beans, rice and tomatoes — for balanced, satisfying meals that keep well and stretch a budget.