Black Bean Chili
This one-pot black bean chili is a must-have cold-weather comfort food! High in protein and easy to make in less than 30 minutes, it’s perfect for filling family dinners or healthy meal prep.
Servings: 4 -6
Calories: 244kcal
Equipment
Ingredients
- About 3 tablespoons of water (or more as needed), for sautéing
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- 1 small green bell pepper, seeded and finely diced
- ¾ of a (15-ounce) can of crushed tomatoes, in their juices
- 2 (15-ounces each) can black beans, in their juices (don't drain)
- 4 ounces of can diced green chilies
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne
- ½ teaspoon chili powder
Instructions
- Heat the water in a large pot. Add chopped onion, garlic, and bell pepper. Sauté over high heat, stirring often, for about 5 minutes or until onion is translucent. Add water as needed.
- Add crushed tomatoes in their juices, beans and their liquid, chilies, and spices, and stir to combine. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.
Video
Notes
- For a smoother consistency: If you like your chili with a little less texture, you can blend a portion of it with an immersion blender or a regular blender until smooth.
- If the consistency is too thick: Stir a splash of vegetable broth into the chili to thin the consistency.
- Double or triple the recipe: If you’re serving a crowd or want to have extras on hand for meal prep, double or triple the recipe and store the batch in individual airtight containers in the fridge or freezer.
Nutrition
Calories: 244kcal | Carbohydrates: 46g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 932mg | Potassium: 1035mg | Fiber: 17g | Sugar: 6g | Vitamin A: 389IU | Vitamin C: 33mg | Calcium: 127mg | Iron: 6mg
