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


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 172
Caloriesfromfat 16 %
Fat 3 g
Satfat 0.3 g
Monofat 1.5 g
Polyfat 0.9 g
Protein 8 g
Carbohydrate 35.5 g
Fiber 11.1 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 878 mg
Calcium 95 mg


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


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.

Robin Johnson, Portland, Oregon,

Cooking Light

December 2005
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