Black Bean Chili

If you’re in the market for a flavorful chili that’s low in fat and high in protein, this one’s for you.  This recipe has absolutely no heat to it, so if you like it spicy, add a fresh jalepeno to the mix.  Or you can opt to serve it garnished with sour cream and a spicy salsa on top.  This dish has a great balance between the creamy beans and the sweet corn.
1 medium onion, chopped
1 medium green bell pepper, diced
1 TBS + 1-1/2 cups vegetable or chicken broth
6 medium cloves garlic, chopped
2 15 oz. cans black beans, drained
1 8 oz can tomato sauce
1 15 oz can diced tomatoes (do not drain)
2 TBS ground cumin
2 TBS red chili powder
2 TBS dried oregano
1 cup frozen corn kernels
1/4 cup fresh chopped cilantro
salt and black pepper to taste

fresh cilantro and scallions


  • Heat 1 TBS broth in a medium size soup pot and saute the onion and bell pepper in broth over medium heat for about 5 minutes, until translucent
  • Add garlic, cumin, and red chili powder and continue to saute for another minute
  • Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for 20 minutes uncovered
  • Add corn and cook for 2 minutes
  • Add cilantro and season with salt and pepper to taste

chili topped with sour cream, cilantro, scallion & a wedge of lime

Post inspired by this recipe on World’s Healthiest Foods.

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