6 servings (serving size: about 1 cup)

"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

How to Make It

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.

Ratings & Reviews

izzycooks's Review

March 11, 2009
I love this recipe--it's one of my go-to meals when I'm pressed for time and/or want something satisfying, yet low-cal.

mikegallo's Review

January 12, 2009
Pretty solid chili here. I served it with white rice and one bowl definetly filled me up