Black Bean Chili

Black Bean Chili

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"A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice."
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Ingredients

40 m servings 164 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 897 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  2. Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Reviews

165
  1. 209 Ratings

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Most helpful positive review

This is delicious! Don't let all the fresh ingrediants discourage you from trying it. I have made this seveal times now, but I use canned corn and tomatoes and it tastes great! I use one can if ...

Most helpful critical review

Eh. It was ok. People ate it. It was a LOT of veggie chopping for a pretty mushroomy chili in my opinion. I did use veggie broth instead of chicken, so that might have taken a little away from t...

This is delicious! Don't let all the fresh ingrediants discourage you from trying it. I have made this seveal times now, but I use canned corn and tomatoes and it tastes great! I use one can if ...

I sauteed a little garlic with the vegetables in the beginning. I also used 1 red bell pepper, eliminated the jalapeno pepper, chopped the mushrooms into small chunks because they were large, u...

As a US student studying in Norway for a year, I promised my scandinavian friends some good american chili. I chose to make it without meat because of its high cost here. Of course, because I ha...

I operate several Community Kitchens projects and have done this recipe with each of them. It has been a huge hit. No changes necessary!

Good, tasty recipe for no meat chili. Did not add the corn and added double mushrooms and tomatoes (personal preference). Will definitely make again and try different chili peppers to kick up ...

My husband -- NOT a lover of meatless dinners -- raved about this chili! I served it with pico de gallo and sour cream as a garnish. Yum! It's a great alternative to our typical beef chili.

If you love black beans and a thick chilli then you'll love this recipe. it was perfect and the leftovers were even better! i added more corn and a little bit more spice.

Fun to make and eat. Does freeze well.

This is sooo tasty! (I used vegetable broth since I'm a vegan.). Family and I both looved it! Making it again tonight. Thanks for the great recipe!