Meatless Black Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup chopped onion (approx. 1/2 large)1 cup chopped green, red, yellow, and/or orange bell pepper3 cloves garlic, chopped2 cans black beans, rinsed well and drained2 cans diced tomatoes (I recommend no-salt for the best flavor)2 cups Swanson Natural Goodness chicken broth or vegetable broth1/2 cup Pace picante sauce or other non-chunky salsa2 tsp ground cuminchili powder to tastedash of ground cinnamon if desired
Saute peppers, onion, and garlic until crisp-tender. Add butter with canola oil if not using non-stick (and for better flavor)*. Add beans, tomatoes, and broth. Bring to a boil. Reduce heat and simmer, uncovered, until thickened. Stir in cumin and chili powder about halfway through. If adding shrimp (cooked, peeled, and deveined) add when chili is thickened and heat through.
Add cilantro, oregano, and any other spices (if using) at the end of cooking.
This also makes a great base for a meat chili, just add leftover taco meat or chicken instead of shrimp.
*butter not included in recipe. Olive oil also works well.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSQRIIST.
Add cilantro, oregano, and any other spices (if using) at the end of cooking.
This also makes a great base for a meat chili, just add leftover taco meat or chicken instead of shrimp.
*butter not included in recipe. Olive oil also works well.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSQRIIST.
Nutritional Info Amount Per Serving
- Calories: 160.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 219.0 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 8.0 g
- Protein: 8.5 g
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