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Black Bean Chili

vegetarian soup meatless entree chili black beans  food photoOne of the easiest, fastest, meatless meals that is high in protein and fiber, low in fat and can’t be beat for taste. You can’t even tell the meat is gone. Cumin, one of the spices used, is the
“chili” taste in this and many other southwestern meals.

1 medium onions, peeled and diced
1 large green pepper, diced
3 large cloves garlic, finely minced
1 heaping tablespoon jalapeno’s, finely minced (these may be bottled) -if fresh, remove the seeds)
1 pound can of diced tomatoes
2 – 1 pound cans of black beans, rinsed well
1 – 1 pound can tomato puree
1 tablespoon mild pure chili powder
1 1/2 teaspoon cumin
2 tablespoons fresh cilantro, finely chopped
1 teaspoon salt

In a little oil, sauté onions, green pepper, garlic and jalapeno’s until soft. Add remaining ingredients. Bring to a boil; reduce heat and simmer about 20 minutes.

Notes: This freezes very well. This is virtually fat free and loaded with protein and fiber. Some of these products come in 15 ounce cans. Use those for the 1 pound cans.

vegetarian soup meatless entree chili black beans  food photo

4 comments to Black Bean Chili

  • I love black beans in chili! Try adding some sweet potato to this – you’ll be glad you did (sweet potato + black beans + chili powder = mouth happiness). Thanks for this.

    • Helen S. Fletcher

      What a great idea. I would have never thought of sweet potatoes but it sounds fantastic. Thanks again for all your support.

  • Barb

    Is the Corrinder spice in the chili recipe the same as Coriander? Waiting to hear from you. Thanks for taking the time to answer. deerplain@frontiernet.net I really enjoy your recipes. Barb Pohlman

    • Helen S. Fletcher

      Hi Barb – my apologies – that should be fresh cilantro. I appreciate your asking so I could correct it.