Black Bean Chili

"Everyone is happy to be included in a black bean chili meal at our house. I serve the chili on top of baked tortilla chips, rice, or corn bread, and dress it up with dollops of sour cream and a sprinkle of coarsely chopped cilantro." -Robin Johnson, Portland, OR

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 16%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 8g
  • Carbohydrate: 35.5g
  • Fiber: 11.1g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 878mg
  • Calcium: 95mg

Ingredients

  • 1 tablespoon canola oil
  • 1 3/4 cups finely chopped onion (about 1 large)
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 cups canned black beans, rinsed and drained (about 3 [15-ounce] cans)
  • 1 cup water
  • 1/4 cup bottled chipotle sauce
  • 1 tablespoon sugar
  • 1 (28-ounce) can diced tomatoes, undrained

Preparation

  1. Heat canola oil in a small Dutch oven over medium heat. Add onion and garlic; sauté for 6 minutes or just until the onion mixture begins to brown. Add 2 tablespoons chili powder and cumin; cook for 1 minute, stirring constantly. Add beans and the remaining ingredients, stirring to combine. Bring to a boil; reduce heat, and simmer for 30 minutes or until slightly thick, stirring occasionally.
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