Black Bean, Corn, & Veggie Chili

A vegetarian chili that doesn’t feel like it’s missing meat. The combination of black beans, corn, and zucchini gives you substantial protein and three distinct textures in every spoonful, while beer and a long simmer create the deep flavor backbone usually requiring beef.

The cornmeal sprinkled over the surface is the move that distinguishes this chili. As it cooks, the cornmeal thickens the broth into a clingy sauce while contributing subtle masa flavor that pulls everything in a Tex-Mex direction. Skip it and you have a watery vegetable soup, not chili.

Beer is the secret flavor weapon. The malt sugars contribute caramel depth that you can’t replicate with stock alone, and the bitter hops balance the sweetness from the tomatoes and corn. A standard lager works, but a dark beer like a porter adds even more.

Making it ahead and refrigerating, then finishing with the zucchini, beans, and corn just before serving is the smart move. The flavors meld during the rest while the vegetables stay perfectly cooked.

Chef Tips

• Slowly sprinkle the cornmeal while stirring constantly to prevent lumps. Dumping it in all at once creates gummy pockets.

• Don’t overcook the zucchini. Five minutes is right. Past that it turns to mush and disappears into the broth.

• Add the beans and corn near the end. They’re already cooked, so they just need to heat through and absorb a bit of flavor.

• Serve over brown rice with hot sauce, sour cream, chopped jalapeños, and raw onions for a toppings bar guests will love.

Variations

• Add a chopped chipotle in adobo for smoky heat that pairs beautifully with the corn and beans.

• Stir in a can of diced fire-roasted tomatoes for added smoky character.

• Top with diced avocado and fresh cilantro for a brighter, fresher finish.