Mexican Black-Bean Chili

You can eliminate the quick-cook method for the black beans if you soak them overnight.


6 servings (serving size: 1 1/3 cups)

Recipe from

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Nutritional Information

Calories 362
Caloriesfromfat 11 %
Fat 4.4 g
Satfat 1.9 g
Monofat 1.1 g
Polyfat 1 g
Protein 19.5 g
Carbohydrate 67 g
Fiber 14 g
Cholesterol 0.0 mg
Iron 7.2 mg
Sodium 539 mg
Calcium 168 mg


1 pound dried black beans
2 cups chopped onion
1 cup (1/2-inch) pieces yellow bell pepper
1 cup (1/2-inch) pieces red bell pepper
1 cup (1/2-inch) pieces green bell pepper
1 tablespoon chili powder
2 teaspoons cumin seeds
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 (15-ounce) can Italian-style tomatoes, undrained and chopped
1 1/2 ounces semisweet chocolate, coarsely chopped
4 garlic cloves, minced
2 jalapeño peppers, seeded and chopped
2 bay leaves
1 cup minced fresh cilantro
1 to 2 teaspoons hot sauce


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.