"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

Robin Johnson, Portland, Oregon
Recipe by Cooking Light December 2005

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

172 calories; calories from fat 16%; fat 3g; saturated fat 0.3g; mono fat 1.5g; poly fat 0.9g; protein 8g; carbohydrates 35.5g; fiber 11.1g; cholesterolmg; iron 3.3mg; sodium 878mg; calcium 95mg.