nutritional information

Per Serving:

  • Calories: 145
  • Protein: 7 g
  • Total Fat: 1 g
  • Carbohydrates: 33 g
  • Sodium: 642 mg
  • Fiber: 9 g
Vegan

Black Bean Chili

Black Bean Chili

6 Servings

30 minutes or fewer

You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice.
  • 2 tsp. vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 jalapeño peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ⅛ tsp. cayenne pepper
  • 14-oz. can Mexican-style stewed tomatoes
  • ¾ cup water
  • 1 cup fresh or frozen corn kernels
  • ⅓ cup chopped fresh cilantro
  1. Two 16-oz. cans black beans, rinsed and drained
  2. In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
October 1998

you might also like



comments

Really good served with brown rice!

Eloise - 2011-07-27 20:27:29

Yummy! It's like a Mexican chili!!!

Holly - 2009-10-06 15:43:31

True that! This is by far my most favorite chili recipe!

Brenda - 2009-07-20 18:22:12

Easy and yummy!

Tanya - 2009-07-06 18:58:45