Spicy Black Bean Chili
Ingredients
- 410g black beans, dried, uncooked
- 1.9L water
- 480mL tomato sauce
- 85g tomato paste
- 30mL lime juice
- 30mL red wine vinegar
- 180g onion, chopped
- 150g celery, chopped
- 150g bell pepper, red or green, chopped
- 1 whole jalapeno chile pepper, seeds removed and chopped
- 20g garlic, minced
- 5g cumin
- 5g chili powder
- 6g salt sea salt if on a corn-free diet*
- 4g pepper, freshly ground
- 5g cilantro leaves, chopped
Directions
- Wash beans and place in a large pot, cover with water and soak overnight.
- Drain beans and place in a large soup pot. Add 8 cups (1.9L) water to beans and heat to a boil. Simmer for 1 to 1 1/2 hours or until beans are almost cooked.
- Add all remaining ingredients except cilantro. Continue cooking for 30 minutes than add cilantro.
- Simmer for another 30–45 minutes until beans are soft.
- Top with light sour cream or yogurt, if desired. Leftovers freeze well.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.