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Spicy Vegetarian Chili with Cabbage and Black Beans

Spicy Vegetarian Chili with Cabbage and Black Beans served over brown rice

Spicy Vegetarian Chili with Cabbage and Black Beans served over brown rice

What Did You Think of This Recipe?

What started out one evening as a mexican cabbage dish morphed into this recipe for Spicy Vegetarian Chili with Cabbage and Black Beans. As my journey continues on a plant based diet I am learning how to create new recipes with many of my favorite ingredients. Spicy Vegetarian Chili certainly contains many of those. You will learn - as I did - to sauté onion in water and how to peel and press a garlic clove to make this recipe quick and easy to make with no added fat.

The recipe is simple and ingredients are common to most kitchens. It is budget friendly and can feed 4 for less than $5. On a busy family night or on a cool fall evening, if you have 10 minutes of prep time and 10 minutes to cook you can make this delicious meal!

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

4 servings

Ingredients for Spicy Vegetarian Chili include: cabbage, onion, garlic, black beans, sweet corn, salsa, cumin, chili powder, salt and pepper.

Ingredients for Spicy Vegetarian Chili include: cabbage, onion, garlic, black beans, sweet corn, salsa, cumin, chili powder, salt and pepper.

Ingredients

  • 1/4 cup water
  • 1 onion, medium
  • 2 garlic cloves, pressed
  • 4 cups cabbage, shredded or chopped
  • 1 cup salsa
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 can black beans, 15 oz, rinsed and drained
  • 1 cup sweet corn, frozen or canned
  • 1/2 cup water

Ramekin Bowls are Great for Measuring & Mixing Spices

Instructions

  1. Heat 1/4 cup of water on high heat in a large skillet with tall sides.
  2. Finely chop onion and press garlic cloves.
  3. When water is boiling add onion and garlic. Stir.
  4. Measure spices and place them in a ramekin bowl until needed.
  5. Chop cabbage.
  6. Stir onion and garlic frequently and cook until translucent and water has evaporated.
  7. Add cabbage to onion mixture. Add salsa, spices, black beans and corn in layers on top of cabbage.
  8. Add 1/2 cup water and stir to mix gently.
  9. Bring to a boil. Cover and simmer for 10 minutes.
  10. Serve on a bed of brown rice for a really hearty, tasty delicious meal!

Sauteing Onions in Water

I had never imagined that onions could be sauteed any other way than in oil. So, after experimenting now with so many recipes and sauteing without oil, I am happily able to eliminate additional calories and fat from our diet.

Onions sauteed in water have the same great flavor and tenderness as those sauteed the traditional way. Give this a try in your recipes. You will be glad you did!




My Favorite Garlic Press

How to Peel a Garlic Clove

If no one ever showed you how to peel fresh garlic cloves you probably hate to cook with this wonderful spice. Peeling fresh garlic is quick and easy. See my step by step photo guide to learn how!

Mild, Medium or HOT?

What if I Don't Like Spicy Chili?

The good news is that this recipe is totally adjustable based on the level of spice you prefer. This version is red hot spicy! Like your chili mild? Then use mild salsa and only 1 tsp of chili powder. Like a more medium hot chili? No problem! Use a medium salsa and 2 tsp of chili powder. You will love this recipe because you can tailor it to your taste. Enjoy!

Comments

Silverline Odigwe from Kwale on November 11, 2019:

That's good stuff you have there!

Teresa Sanderson (author) from Rural Midwest on July 24, 2013:

Thanks Sue and Carly for reading and sharing! I really love this recipe, too!

Carly Sullens from St. Louis, Missouri on July 24, 2013:

Yummy. Those looks amazing. I am going to have to try it. I am especially sharing this with my vegetarian friends.

Susan Bailey from South Yorkshire, UK on July 19, 2013:

I love chilli and this will be an alternative way to make it for me. Thanks for sharing it with us. Voted up

Teresa Sanderson (author) from Rural Midwest on July 18, 2013:

You will LOVE it!

Susan from India on July 18, 2013:

This recipe looks delicious. Thank you for sharing.

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