Black Bean Chili

This vegetarian dish can easily be transformed into something to satisfy a meat-lover with the addition of ground turkey breast, or lean beef or pork.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1½ cups dried black beans
  • 2 Tbsp. canola oil
  • 2 large sweet onions, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 3 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 tsp. ground black pepper
  • 1 tsp. crushed red pepper flakes
  • 3 small jalapeño peppers, seeded and minced
  • 2 cans (14½ oz.) no-salt-added diced tomatoes
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. chopped cilantro

Directions

  • Rinse the beans and cover them with water in a large, heavy pot. Bring to a full boil over medium-high heat, drain, and rinse again. Return the beans to the pot over medium-high heat and add 7 cups of water, or a combination of water and mushroom broth. Once the water comes to a boil, reduce heat and simmer for 1 hour.
  • While the beans cook, place a large nonstick sauté pan over medium heat. Add the oil and onions; sauté for 4 minutes, stirring frequently. Lower the heat to medium-low. Add the garlic and sauté for 1 minute. Stir in the chili powder, cumin, oregano, black pepper, red pepper flakes, and jalapeños; sauté for an additional 4 minutes, then add the tomatoes. Simmer for 10 minutes, stirring frequently.
  • Stir the sautéed mixture into the pot of beans. Simmer partially covered for another hour, or until the beans are soft. Stir in the vinegar. Garnish with cilantro.

Recipe Information

Serves: 8

Ingredients

  • 1½ cups dried black beans
  • 2 Tbsp. canola oil
  • 2 large sweet onions, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 3 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 tsp. ground black pepper
  • 1 tsp. crushed red pepper flakes
  • 3 small jalapeño peppers, seeded and minced
  • 2 cans (14½ oz.) no-salt-added diced tomatoes
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. chopped cilantro

Directions

  • Rinse the beans and cover them with water in a large, heavy pot. Bring to a full boil over medium-high heat, drain, and rinse again. Return the beans to the pot over medium-high heat and add 7 cups of water, or a combination of water and mushroom broth. Once the water comes to a boil, reduce heat and simmer for 1 hour.
  • While the beans cook, place a large nonstick sauté pan over medium heat. Add the oil and onions; sauté for 4 minutes, stirring frequently. Lower the heat to medium-low. Add the garlic and sauté for 1 minute. Stir in the chili powder, cumin, oregano, black pepper, red pepper flakes, and jalapeños; sauté for an additional 4 minutes, then add the tomatoes. Simmer for 10 minutes, stirring frequently.
  • Stir the sautéed mixture into the pot of beans. Simmer partially covered for another hour, or until the beans are soft. Stir in the vinegar. Garnish with cilantro.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium130mg
Total Carbohydrate28g
Dietary Fiber10g
Sugars6g
Protein9g