Recipe: Black Bean Chili
Description: This hearty black bean chili recipe, originally adopted from a Zaar recipe in February 2005, has been given a healthy makeover with some modifications. Perfect for a cozy weeknight dinner, this chili is packed with Mexican flavors and is low in cholesterol. With a prep time that includes soaking and cooking the dried beans, you’ll have a wholesome meal ready to enjoy in no time.
Keywords: Beans, Mexican, Low Cholesterol, Healthy, Weeknight
Nutritional Information (per serving):
- Calories: 507.4
- Fat: 6.4g
- Saturated Fat: 0.9g
- Cholesterol: 0mg
- Sodium: 534.2mg
- Carbohydrates: 90.4g
- Fiber: 22.5g
- Sugar: 11.9g
- Protein: 27.9g
Ingredients:
- 2 cups dried black beans
- 2 tsp cumin seeds
- 1 1/2 tbsp chili powder
- 2 tsp dried oregano
- 2 tbsp canola oil
- 2 onions, chopped
- 2 green peppers, chopped
- 1 1/2 tsp Hungarian paprika
- 4 cloves garlic, minced
- 3/4 tsp cayenne pepper
- 1 tsp salt
- 1 can (14.5 oz) crushed tomatoes
- 1 can (14.5 oz) whole tomatoes
- 1 jalapeño pepper, chopped (optional)
Instructions:
| Step | Instructions |
|---|---|
| 1 | Place dried black beans in a large pot and cover with cold water. Bring to a boil, then remove from heat and let stand for 2 hours. |
| 2 | Drain the soaked beans, then return them to the pot and add enough cold water to cover them by two inches. |
| 3 | Cover the pot and bring the beans to a boil. Reduce heat and simmer until beans are tender but not mushy, about 2 hours, adding water as necessary. |
| 4 | Drain the cooked beans, reserving the cooking liquid. Return the beans to the pot along with 1 cup of the cooking liquid. |
| 5 | In a large sauté pan, toast the cumin seeds and oregano until fragrant, shaking occasionally to prevent burning. Remove from heat and set aside. |
| 6 | Heat oil in the same sauté pan. Add chopped onions, green peppers, and minced garlic. Stir over medium-high heat for 3 minutes. |
| 7 | Add the toasted cumin and oregano mixture, Hungarian paprika, cayenne pepper, chili powder, and salt to the sauté pan. Cook until onions are soft, about 10 minutes. |
| 8 | Mix in both types of canned tomatoes and chopped jalapeño pepper (if using). Bring to a boil. |
| 9 | Gently stir the tomato mixture into the cooked beans in the pot. Simmer for 20 minutes to let the flavors meld, checking and thinning with reserved cooking liquid if necessary. |
Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced avocado. Enjoy this wholesome and flavorful black bean chili for a satisfying meal any day of the week! 🌶🥑🍲
