Black Bean Chili
Black Bean Chili brings warm, layered heat from chili powder and cumin with the sweetness of tomatoes, corn, and bell pepper. A quick blend of part of the pot gives the chili a rich, velvety body while keeping it plant-forward and satisfying. Serve it steaming on its own or spooned over rice for a cozy dinner.
- Prep20 mins
- Cook20 mins
- Serves8
- DifficultyEasy
- 1
Assemble all the ingredients.
- 2
Warm olive oil in a large saucepan over medium-high heat. Cook the tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until the onion turns translucent, about 10 minutes. Add chili powder, cumin, and black pepper to season.
- 3
Mix in the black beans, broth, and salt; bring to a boil.
- 4
Lower the heat to medium-low. Transfer 1 1/2 cups of the chili to a food processor or blender and purée until smooth.
- 5
Stir the puréed bean mixture back into the soup. Serve hot on its own or over rice.
- Calories 144.16 kcal Moderate
- Protein 7.04 g Moderate
- Carbs 24.43 g Moderate
- Total Fat 2.57 g Low Source
- Saturated Fat 0.25 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 275.35 mg Moderate
- Fiber 5.63 g Good Source
- Sugar 4.27 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 84.59 mg Low Source
- Iron 2.32 mg Moderate
- Potassium 166.61 mg Low Source
- Vitamin A 146.65 mcg_rae Moderate
- Vitamin C 48.43 mg Good Source
- Vitamin D 0.37 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Onions 🧅