Black Bean Chili

Set aside leftover chili to use in Black Bean Enchiladas with Tomatillo Sauce.

Yield: serves 4 (serving size: 1 1/2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 15%
  • Fat: 4.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2g
  • Protein: 12g
  • Carbohydrate: 40g
  • Fiber: 12.6g
  • Cholesterol: 0.0mg
  • Iron: 4.9mg
  • Sodium: 946mg
  • Calcium: 117mg

Ingredients

  • 1 tablespoon vegetable oil
  • 6 cups chopped onion (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped red bell pepper (about 1 large)
  • 6 garlic cloves, minced
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 4 (15-ounce) cans black beans, drained
  • 1 (14 1/2-ounce) can 99% fat-free vegetable broth
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice (about 1 large)

Preparation

  1. Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onions and salt; cook 10 minutes or until onion is soft. Add bell pepper and garlic; cook 5 minutes, stirring frequently.
  2. Remove 1 chile from can and mince; repeat as needed to equal 1 tablespoon. Reserve remaining chiles and sauce for another use.
  3. Add minced chile and next 5 ingredients (through tomatoes). Reduce heat to low; simmer 30 minutes, stirring occasionally. Stir in cilantro and lime juice. Reserve 4 cups for the Black Bean Enchiladas.
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