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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.5
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 770.6 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 6.6 g

View full nutritional breakdown of Black Bean Chili calories by ingredient
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Black Bean Chili

Submitted by: RJSBABE

Introduction

Vegetarian chili served hot over rice or can be used cold as a dip with tortilla chips or veggies. Can be garnished with cilantro, olives, cheese, sour cream, etc. Vegetarian chili served hot over rice or can be used cold as a dip with tortilla chips or veggies. Can be garnished with cilantro, olives, cheese, sour cream, etc.
Number of Servings: 6

Ingredients

    2 tbsp canola or vegetable oil
    1 medium onion, chopped (reserve 1/2 cup for garnish)
    1 tsp salt
    1 medium green pepper, chopped
    1 10 oz can Rotel Tomatoes w/green chilis (original), undrained
    6 Roma tomatoes, chopped
    1 15 oz can black beans, undrained
    1 can corn and peppers, undrained (I use Fry's brand)
    1 tbsp minced garlic
    1 tbsp chili powder
    2 tsp cumin
    1/4 tsp black pepper
    Cilantro
    Olives
    Shredded cheese
    Sour Cream
    Tortilla chips

Tips

Cool after cooking and it can be served as a salsa. I sometimes add a can of green chilis or some tabasco to give it more of a kick.


Directions

Heat oil in dutch oven and add onion and salt. Saute until tender.
Add green pepper and tomatoes and saute about 5 mins.
Add Rotel Tomatoes, chopped romas, black beans, corn & Peppers, garlic, chili powder, cumin and black pepper and stir until blended.
Bring mixture to a boil over med-high heat.
Turn heat down to low and simmer covered at least 30 minutes.
To serve hot: Tear a few cilantro leaves into bottom of bowl; Pour chili over cilantro; Garnish with shredded cheese, sour cream, tortilla chips, or black olives to taste.

Serving Size: Makes 6 generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user RJSBABE.






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