Lively Black Bean Chili

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 pound (454 g) - Goya Dried Black Beans, rinsed, and soaked overnight7 cups - Water, Filtered2 tbsp - Extra Virgin Olive Oil1 - Onion, Medium Chopped2 - Fresh Garlic cloves minced1 - Small Jalapeno Pepper, diced (optional)1 - Bell Pepper (Green)2 tsp - Cumin (ground)2 tsp - Dried Oregano1 tsp - Chili powder2 - Bay Leaves1/2 tsp - Red Pepper Flakes28 ounces - Canned Tomatoes, chopped (liquid reserved)2 tbsp - Cilantro, raw, choppedFreshly ground pepper to taste1 tbsp - Lime JuiceFor Topping:2 cups - Cheese, sharp cheddar, grated1 cup - Sour Cream, reduced fat1/2 bunch - Parsley (for garnish)
Directions
Drain black beans. In a heavy-bottomed soup pot, cover beans with water and bring to a boil. Reduce heat to medium and cook, uncovered, until beans are tender, about 45 minutes to 1 hour, skimming any foam that collects on the surface.

In a large frying pan or skillet, heat oil over medium-high heat. When oil is hot, add onion, garlic, jalapeno pepper, bell pepper, cumin, oregano, and chili powder. Saute until vegetables are softened and tender, about 10 minutes.

Add sauteed vegetables, bay leaves, red pepper flakes, tomatoes and their juice, cilantro, and black pepper (for taste) to cooked beans. Cook over low heat for 30 minutes. Add lime juice. Taste and adjust seasonings. Ladle into bowls and top with grated cheese and a spoonful of sour cream. Garnish generously with fresh parsley.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SIANAN74.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 321.1
  • Total Fat: 16.4 g
  • Cholesterol: 41.8 mg
  • Sodium: 362.8 mg
  • Total Carbs: 44.9 g
  • Dietary Fiber: 24.5 g
  • Protein: 22.8 g

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