Black Bean Chili
You probably have everything to make this in your pantry right now
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
Ingredients
- 2 tsp. vegetable oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, diced
- 2 jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/8 tsp. cayenne pepper
- 14-oz. can Mexican-style stewed tomatoes
- 3/4 cup water
- 1 cup fresh or frozen corn kernels
- 1/3 cup chopped fresh cilantro
- Two 16-oz. cans black beans, rinsed and drained
Preparation
- 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.
Nutrition Information
- Calories 145
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 9 g
- Protein Content 7 g
- Saturated Fat Content 0 g
- Sodium Content 642 mg
- Sugar Content 0 g