Recipe: Black Bean Chili

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by Helen Fletcher

KMOV.com

Posted on December 16, 2013 at 4:34 PM

Updated Monday, Dec 16 at 4:34 PM

As wonderful as the holidays are, they can be stressful.  Along with all the special recipes pulled out for the holidays, I look for those that are super flavorful and quick to make.  One of those recipes is Black Bean Chili.  As well as being quick and easy to make,  it freezes well (think make ahead) and is super low in fat and calories – a real plus when surrounded by all those cookies and goodies.  Round the meal out with cornbread and you’ll have a great, fast meal for entertaining.

1 medium onions, peeled and diced
1 large green pepper, diced
3 large cloves garlic, finely minced
1 heaping tablespoon jalapeno’s, finely minced (these may be bottled) -if fresh, remove     the seeds)
1 pound can of diced tomatoes
2 – 1 pound cans of black beans, rinsed well
1 – 1 pound can tomato puree
1 tablespoon mild pure chili powder
1 1/2 teaspoon cumin
2 tablespoons fresh cilantro, finely chopped
1 teaspoon salt

In a little oil, sauté onions, green pepper, garlic and jalapeno’s until soft.  Add remaining ingredients.  Bring to a boil; reduce heat and simmer about 20 minutes.

Notes:  This freezes very well.  This is virtually fat free and loaded with protein and fiber.  Some of these products come in 15 ounce cans.  Use those for the 1 pound cans.

©Helen S. Fletcher, 2013.  All rights reserved. 
 

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