Spicy Black Bean Chili
For a complete meal, serve this spicy meatless chili with fresh-from-the-oven corn bread.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
4 servings
Ingredients
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1 cup dry black beans
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6 cups water
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1 medium onion, chopped (1/2 cup)
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4 cloves garlic, minced
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1 tablespoon cooking oil
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano, crushed
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1/2 teaspoon paprika
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1/4 teaspoon salt
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1/4 teaspoon ground red pepper
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4 cups vegetable or chicken broth
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1 14-1/2-ounce can tomatoes, cut up
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1/4 cup dry sherry or water
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1/4 cup plain low-fat yogurt or dairy sour cream
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1 tablespoon snipped fresh cilantro
Directions
1.
Rinse beans. In a large saucepan combine beans and water. Bring to a boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, soak beans overnight in a covered pan.) Drain and rinse the beans.
2.
In a large saucepan or Dutch oven cook the onion and garlic in hot oil until tender. Stir in chili powder, cumin, oregano, paprika, salt, and ground red pepper. Cook and stir for 1 minute. Add the beans, vegetable or chicken broth, undrained tomatoes, and sherry or water. Bring to a boil; reduce heat. Cover and simmer for 1 to 1-1/2 hours or until beans are tender.
3.
To serve, ladle chili into individual bowls. Top with a dollop of yogurt or sour cream and sprinkle with cilantro. Makes 4 servings.
Nutrition information
Calories 231, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 1432 mg, Carbohydrate 38 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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