Black Bean And Vegetable Chili

Black Bean And Vegetable Chili
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Black Bean And Vegetable Chili calories by ingredient
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Modified version to reduce sodium. Added benefit is low sugar content. Modified version to reduce sodium. Added benefit is low sugar content.
Number of Servings: 10


    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 Sauce
    1.5 tsp Cumin, ground
    0.25 tsp Mrs. Dash (R) Original Blend
    .5 tbsp Basil dried - crumbled or fresh - chopped
    6 tbsp Cilantro, raw chopped
    2 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

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