Black Bean Chili
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 7 servings.
For a quick satisfying meal, ladle up big bowlfuls of this vegetarian chili. Fresh cornbread is a delicious accompaniment. —Pat Stanley, Canby, Minnesota
Ingredients
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2 cups chopped sweet onions
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2 tablespoons canola oil
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1/2 pound fresh mushrooms, sliced
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1 large green pepper, chopped
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1 large sweet yellow pepper, chopped
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1 large sweet red pepper, chopped
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3 garlic cloves, minced
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2 cans (15 ounces each) black beans, rinsed and drained
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (15 ounces) tomato sauce
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1 can (6 ounces) tomato paste
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2 tablespoons brown sugar
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2 to 3 teaspoons chili powder
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2 teaspoons ground cumin
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Dash hot pepper sauce
Directions
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1.
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Nutrition Facts
1-1/2 cups: 253 calories, 5g fat (1g saturated fat), 0 cholesterol, 751mg sodium, 42g carbohydrate (0 sugars, 10g fiber), 11g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat.
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