Black Bean Chili

Name: Black Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 7 servings.
Ingredients: 2 cups chopped sweet onions; 2 tablespoons canola oil; 1/2 pound fresh mushrooms, sliced; 1 large green pepper, chopped; 1 large sweet yellow pepper, chopped; 1 large sweet red pepper, chopped; 3 garlic cloves, minced; 2 cans (15 ounces each) black beans, rinsed and drained; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1 can (15 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 2 tablespoons brown sugar; 2 to 3 teaspoons chili powder; 2 teaspoons ground cumin; Dash hot pepper sauce

For a quick satisfying meal, ladle up big bowlfuls of Pat Stanley's vegetarian chili. "Fresh corn bread is a delicious accompaniment," the Canby, Minnesota cook suggests.

Ingredients

2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons brown sugar
2 to 3 teaspoons chili powder
2 teaspoons ground cumin
Dash hot pepper sauce

Directions

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.

Originally published as Black Bean Chili in Light & Tasty December/January 2004