Easy Black Bean Chili

Diabetes
  • Prep 20 min
  • Total60 min
  • Servings6

We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor.+

Ingredients

  • 1tablespoon vegetable oil
  • 1large onion, chopped (1 cup)
  • 1medium green bell pepper, chopped (1 cup)
  • 4cloves garlic, finely chopped
  • 2fresh jalapeño or serrano chiles, seeded, finely chopped
  • 2cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 2cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
  • 1 1/2cups water
  • 1tablespoon chili powder
  • 1teaspoon ground cumin
  • 1/2teaspoon coarse (kosher or sea) salt
  • 1cup Cascadian Farm® frozen organic sweet corn
  • Sour cream or plain yogurt, if desired
  • Shredded Cheddar cheese, if desired
  • Chopped fresh cilantro, if desired

    • Steps

    • 1In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
    • 2Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
    • 3Top each serving with remaining ingredients.

    Expert Tips

    • You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
    • Serve this veggie chili with warm cornbread or corn tortillas.

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