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: North America, Mexican
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

TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD: 6 servings (2-1/4 quarts).

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

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.

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.

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