Mexican Black-Bean Chili

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

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 11%
  • Fat: 4.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1g
  • Protein: 19.5g
  • Carbohydrate: 67g
  • Fiber: 14g
  • Cholesterol: 0.0mg
  • Iron: 7.2mg
  • Sodium: 539mg
  • Calcium: 168mg


  • 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


  1. 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.
  2. 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.
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