Black Bean-Tomato Chili

Name: Black Bean-Tomato Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings (2-1/4 quarts).
Cuisine: Comfort Food Chili Recipes, Comfort Food Recipes, Comfort Food Soup Recipes, Comfort Food Vegetarian Recipes, Mexican Chilies, Mexican Recipes, Mexican Vegetarian Recipes
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

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

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.

Nutrition 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.

Reviews

Click stars to rate

Average Rating:

jkcoach98

Apr 16, 2019

My family loved this recipe. Great Lenten meal. Yes it was a bit sweet, but that is the way we like it.
Valerie

Feb 5, 2019

I was so anxious to try this simple and healthy chili as I was dipping my toe into some vegan recipes to become healthier. But, unfortunately, I found this recipe dreadful. The acid from the orange juice and the many cans of tomatoes dominated the soup. To save the dish, I added another can of black beans with liquid, more chili powder and a can of chili. Still too acidic and sweet. Can barely get it down.
ms11145

Sep 19, 2017

I do love cinnamon and I put cinamon in my regular chili, esp if making Cincinnati chili; however, I didn't care for it in this chili. Next time I will leave it out; otherwise, it was a great recipe.
mona4eyes

Jan 8, 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.
toolbarsco

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!
toolbarsco

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!
toolbarsco

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!