Black Bean-Tomato Chili Recipe

3.5 4 3
 Black Bean-Tomato Chili Recipe
Black Bean-Tomato Chili Recipe photo by Taste of Home
Publisher Photo

Black Bean-Tomato Chili Recipe

Read Reviews
3.5 4 3
Publisher Photo
My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup orange juice or juice from 3 medium oranges

Directions

In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer.
Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally. Yield: 6 servings (2-1/4 quarts).
Originally published as Black Bean-Tomato Chili in Taste of Home November 2014, p28

Nutritional Facts

1-1/2 cups: 232 calories, 5g fat (1g saturated fat), 0 cholesterol, 608mg sodium, 39g carbohydrate (13g sugars, 10g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup orange juice or juice from 3 medium oranges
  1. In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer.
  2. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally. Yield: 6 servings (2-1/4 quarts).
Originally published as Black Bean-Tomato Chili in Taste of Home November 2014, p28

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews for Black Bean-Tomato Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mona4eyes User ID: 6130314 217257
Reviewed Jan. 8, 2015 Edited Jan. 9, 2015

"The orange juice addition was nice but was still quite flavorless to us. I even doubled the chili powder & cumin. Ended up adding a dollop of sour cream and several drops of chipotle tabasco sauce which helped the flavor."

MY REVIEW
toolbarsco User ID: 6725667 182827
Reviewed Oct. 29, 2014

"I admit I was uncertain about the orange juice, but the chili turned out to be delicious and easy to prepare. I did not add the cinnamon (personal preference) but I might be a big girl and add it next time. I added an extra can of diced tomatoes (with green chilis) and 1 lb. of ground beef for my carnivores. Great recipe--thanks Kayla and Lisa!"

MY REVIEW
toolbarsco User ID: 6725667 109418
Reviewed Oct. 29, 2014

"I admit I was uncertain about the orange juice, but the chili turned out to be delicious. Everyone loved it and no one could identify the "secret ingredient". I did not add cinnamon (personal preference) but I might be a big girl and try it next time. I added 1 lb. of ground beef for my carnivores and an extra can of diced tomatoes with green chilis. This is a keeper--it is very easy to make. Thank you Kayla and Lisa!"

MY REVIEW
toolbarsco User ID: 6725667 109417
Reviewed Oct. 29, 2014

"Okay, I admit I was a little uncertain about the orange juice, but this chili was outstanding. Everyone loved it and there were no left overs. I did not add the cinnamon, but next time I'll be adventurous and give it a try. Thank you Lisa and Kayla!"

Loading Image