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5
from 1 vote
VEGETARIAN BLACK BEAN CHILI
Hearty and healthy Black Bean Chili is made with pantry ingredients for an easy, quick weeknight dinner. Perfect for meatless Monday!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, lunch
Cuisine:
American, Mexican, vegetarian
Servings:
6
Calories:
220
kcal
Author:
Kellie
Cost:
$5
Equipment
stockpot
Ingredients
2
tablespoons
olive oil
1
large
onion
diced
1
red bell pepper
seeded and diced
5
garlic cloves
minced
1
jalapeno
seeded and minced
2
tablespoons
chili powder
1
tablespoon
ground cumin
1/2
teaspoon
cayenne pepper
3 15
ounce
cans black beans
rinsed and drained
1 15
ounce
can diced tomatoes
1 15
ounce
can tomato sauce
1
lime
zested and juiced
Kosher Salt and Fresh Ground Pepper
to taste
Cilantro
lime slices, sour cream, sliced green onions
Instructions
Heat the oil in a large stock pot over medium heat.
Add the onion and bell pepper, cook until softened.
Stir in the garlic and jalapeno. Continue cooking for 1 minute or until fragrant.
Add the chili powder, cumin, cayenne pepper, black beans, tomatoes, tomato sauce, lime zest and juice stirring to combine.
Bring the chili to a boil then reduce the heat to low and allow to simmer for 15-20 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve with chopped cilantro, lime slices, sour cream, green onions and shredded cheese, if desired.
Notes
Chili can be made up to 5 days in advance and stored in the refrigerator in an airtight container.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
35
g
|
Protein:
10
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
553
mg
|
Potassium:
864
mg
|
Fiber:
12
g
|
Sugar:
7
g
|
Vitamin A:
1935
IU
|
Vitamin C:
46
mg
|
Calcium:
88
mg
|
Iron:
5
mg