JeanKnick's Black Bean chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.0
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 952.7 mg
  • Total Carbs: 62.7 g
  • Dietary Fiber: 19.1 g
  • Protein: 17.6 g

View full nutritional breakdown of JeanKnick's Black Bean chili calories by ingredient
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Submitted by: JEANKNICK


A vegetarian version of an old Weight Watchers recipe. Makes approximately 6 servings of 2 cups each.
A vegetarian version of an old Weight Watchers recipe. Makes approximately 6 servings of 2 cups each.

Number of Servings: 6


    1 Tbsp olive oil
    4 Tbsp (1/4 cup) minced garlic
    1 tsp Kosher salt, +/- to taste
    1/4 tsp Black pepper, +/- to taste

    4 Tbsp chili powder, +/- to taste
    2 Tbsp dried oregano
    2 Tbsp ground basil
    1/2 tsp red pepper flakes, +/- to taste

    1 (10 oz) can Rotel diced tomatoes and green chilies - undrained
    3 (15 oz) cans black beans - undrained (45 oz total)
    1 (28 oz) canned corn
    2 (14.5 oz) cans Contadina Roma Style Tomatoes, Diced, Roasted Garlic (29 oz total)
    2 Tbsp red wine vinegar


optional - 1 1/2 cup(s) diced green pepper(s), +/- to taste


Heat the oil in a large heavy pot over medium heat; add garlic, kosher salt and black pepper. Cook for about 1 minute stirring constantly (cook longer if adding peppers).

Remove from heat and stir in all remaining spices except red wine vinegar. Let mixture rest at least 20 minutes for flavors to blend.

Add Rotel stirring until spice mixture has been thoroughly distributed throughout. Then add beans, tomatoes, corn and red wine vinegar. Stir mixture and return to heat until chili begins to simmer continuing to stir occasionally.

Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Garnish with fresh cilantro. Fat free sour cream or guacamole are also great garnishes but please note they are not included in the nutritional info for this recipe.

Serving Size: approximately 2 cups


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