Black Bean Chili

If you’re in the market for a flavorful chili that’s low in fat and high in protein, this one’s for you. This recipe has absolutely no heat to it, so if you like it spicy, add a fresh jalepeno to the mix. Or you can opt to serve it garnished with sour cream and a spicy salsa on top.  This dish has a great balance between the creamy beans and the sweet corn.

Ingredients:

1 medium onion, chopped

1 medium green bell pepper, diced

1 TBS + 1-1/2 cups vegetable or chicken broth

6 medium cloves garlic, chopped

2 15 oz. cans black beans, drained

1 8 oz can tomato sauce

1 15 oz can diced tomatoes (do not drain)

2 TBS ground cumin

2 TBS red chili powder

2 TBS dried oregano

1 cup frozen corn kernels

1/4 cup fresh chopped cilantro

salt and black pepper to taste

fresh cilantro and scallions

Directions:

  • Heat 1 TBS broth in a medium size soup pot and saute the onion and bell pepper in broth over medium heat for about 5 minutes, until translucent
  • Add garlic, cumin, and red chili powder and continue to saute for another minute
  • Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for 20 minutes uncovered
  • Add corn and cook for 2 minutes
  • Add cilantro and season with salt and pepper to taste

chili topped with sour cream, cilantro, scallion & a wedge of lime

Post inspired by this recipe on World’s Healthiest Foods.

black-bean-chili

Leave a Reply

Your email address will not be published. Required fields are marked *