Black Bean And Vegetable Chili
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 1 large, coarsely chopped Onions, raw 2 tbsp Sauce - Pace Original Picante Sauce - Mild 2/3 cups Chili's Salsa Picante Sauce1.5 tsp Cumin, ground0.25 tsp Mrs. Dash (R) Original Blend .5 tbsp Basil dried - crumbled or fresh - chopped6 tbsp Cilantro, raw chopped2 cup Beans, black - dry (Can substitute low sodium can beans) 1 tbsp Lime Juice, juice of 1 lime 1 serving 1 Med. Green Bell Pepper 74 gram(s) bell pepper, red, sweet, raw 2 cup, sliced Summer Squash 2 cup Sweet Corn, Fresh *Substitutions may effect nutritional information and benefits.
Soak black beans overnight or until tender.
Cook black beans according to instructions on packaging.
In a large sauce pan or Dutch oven cook onions in the juices from the sliced tomatoes, until tender (Approx. 3 minutes). Add additional water as needed.
Add tomatoes, picante sauce and seasonings.
Cover; simmer 5 minutes.
Stir in beans, peppers and squash; cover and simmer until vegetables are tender (Approx. 15 minutes).
Serving Size: 3/4 cup
Cook black beans according to instructions on packaging.
In a large sauce pan or Dutch oven cook onions in the juices from the sliced tomatoes, until tender (Approx. 3 minutes). Add additional water as needed.
Add tomatoes, picante sauce and seasonings.
Cover; simmer 5 minutes.
Stir in beans, peppers and squash; cover and simmer until vegetables are tender (Approx. 15 minutes).
Serving Size: 3/4 cup
Nutritional Info Amount Per Serving
- Calories: 106.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 192.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.4 g
- Protein: 5.5 g
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