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two plates of black bean chili

30 Minute Black Bean Chili


  • Author: Vicky & Ruth
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 cups 1x
  • Category: entree
  • Method: stove top
  • Cuisine: Vegan / Mexican

Description

Serve this hearty chili at your Super Bowl Party, Sunday family gathering, or any night of the week when you need a healthy stick-to-your-ribs meal.


Ingredients

  • 3 cubes Dorot Gardens Sauteed Glazed Onions
  • 14oz can fire roasted diced green chilies
  • 1 tbsp chili powder
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 128 oz can fire roasted diced tomatoes ( see note 1)
  • 215.5oz cans organic black beans (see note 2)
  • 1 cup frozen corn kernels
  • 4 cubes Dorot Gardens Cilantro
  • For garnish: diced avocado, tomatoes, sliced jalapeño peppers

Instructions

  1. Place a large soup pot on the stove over medium heat. Add the onions and cook for 2 minutes. Add the fire roasted chilies, and cook for another 2 minutes. Add the chili powder, oregano, cumin and salt and keep cooking for 2 more minutes
  2. Add the diced tomatoes, corn and cilantro. Bring to a boil, reduce heat and simmer for 20 minutes

Notes

  1. If you don’t have Fire roasted tomatoes you can used plain diced tomatoes
  2. Use one full can of beans (water included), and drain the other one, reserving the water. You can add the water to the chili if you like it less thick.

Nutrition

  • Serving Size: 1 cup
  • Calories: 199
  • Sugar: 6.8
  • Sodium: 728
  • Fat: 1.2
  • Saturated Fat: .3
  • Unsaturated Fat: .8
  • Trans Fat: 0
  • Carbohydrates: 39
  • Fiber: 14
  • Protein: 11
  • Cholesterol: 0
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