Related recipes: Beans and Grains, Celery,
Chile Peppers, Citrus, Corn-Free, Dairy Foods, Dairy-Free, Egg-Free,
Garlic, Herbs, High Fiber, Low-Fat,
Main Dishes, Onions, Potlucks,
Soy-Free, Sweet Pepper, Tomatoes,
Vegan, Vegetarian, Winter
Don’t be put off by the long list of ingredients, this is
truly the best black bean chili you will ever taste— a five star recipe!
Preparation facts
Servings: 8
Yield: 13 cups (3.1L)
Ingredients
2 1/4 cups (410g) black beans, dried, uncooked
8 cups (1.9L) water
2 cups (480mL) tomato sauce
6 Tbs (85g) tomato paste
2 Tbs (30mL) lime juice
2 Tbs (30mL) red wine vinegar
1 cup (180g) onion, chopped
1 cup (150g) celery, chopped
1 cup (150g) bell pepper, (red or green), chopped
1 whole jalapeno chile pepper, seeds removed and chopped
2 Tbs (20g) garlic, minced
2 tsp (5g) cumin
2 tsp (5g) chili powder
1 tsp (6g) salt (sea salt if on a corn-free diet*)
1/2 tsp (4g) pepper, freshly ground
2 Tbs (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
Serving Size 1 serving
Calories 118
Calories from Fat 6 (5%)
% Daily Value*
1%Total Fat 1g
1%Saturated
Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
0%Cholesterol 0mg
35%Sodium 850mg
19%Potassium 651mg
8%Total
Carbohydrate 24g
28%Dietary
Fiber 7g
Sugars 6g
Sugar Alcohols 0g
13%Protein 6g