If you are anything like me, then you find that one of the only reasons to love this blasted could winter time is because it makes eating all the best soups, stews, and chilis so much easier. Now, I’m not a big fan of traditional meat heavy chili for the most, but I do love the spicy flavors, the beans, the way it eats like a soup but fills you up like a big meal.
I’ve become a huge fan of black beans in the last year or so too and using them as the base really allows you to play with flavors your wouldn’t normally associate with chili. The cilantro and corn really rounds out the spices and makes this recipe so savory. It’s got a funky Santa Fe vibe to it that I love.
One entire quarter (about 2 cups) is one serving and there is no need for sides and no reason to add anything to it – nope, not even cheese. This chili is perfect just the way it is.
Black Bean Chili
Adapted from World’s Healthiest Foods
Prep and Cook Time: About 30 minutes
- 1 medium onion, chopped
- 1 medium green bell pepper, diced
- 1 tbs and 1-1/2 cups vegetable broth
- 6 cloves garlic, chopped
- 2 15oz cans black beans, drained
- 1 8oz can tomato sauce
- 1 15oz can dice tomatoes, undrained
- 2 tbs ground cumin
- 2 tbs red chili powder
- 2 tbs dried oregano
- 1 cup corn kernels, frozen
- 1/4 cup fresh chopped cilantro
- salt, black pepper, and crushed red chili flakes to taste
- Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
- Add garlic, cumin, and red chili powder and continue to sauté for another minute.
- Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered.
- Add corn and cook for another 2 minutes.
- Add chopped cilantro and season with salt and peppers to taste.
Make 4 servings.
- Calories: 417
- Fat: 5 g
- Dietary Fiber: 26 g
- Protein: 24 g