Vegetarian Black Bean Chili

(from kylerhea’s recipe box)

Nutrients per serving:
Calories: 254
Fat: 4g
Cholesterol: 0mg
Carbohydrate: 45g
Sodium: 489mg
Protein: 14g
Total dietary fiber: 14g

Source: AARP Bluezone

Serves 6 people

Categories: May2010, beans, chilis, try*this, vegetarian


  • * 1 1/2 pounds dried black beans
  • * 3 teaspoons corn or canola oil
  • * 2 large onions, chopped (about 2 cups)
  • * 8 large cloves garlic, minced (about 8 teaspoons)
  • * 1 bay leaf
  • * 4 teaspoons ground cumin
  • * 1 tablespoon sweet paprika
  • * 1/2 teaspoon cayenne pepper
  • * 2 tablespoons chili powder
  • * 1 teaspoon oregano
  • * 1 green bell pepper, seeded and diced
  • * 1 red bell pepper, seeded and diced
  • * 8 sun-dried tomatoes softened in hot water, chopped
  • * 1 28-ounce can tomatoes, seeded and chopped, with juice
  • * 1/2 teaspoon honey
  • * 1/2 teaspoon salt
  • * 1/2 teaspoon freshly ground black pepper
  • * 1 tablespoon cider vinegar
  • * 11/4 cup chopped fresh cilantro, plus whole sprigs for garnish
  • * Fromage blanc, sour cream, crème fraîche, or plain yogurt, for garnish


    1. Rinse and pick through the beans, then soak them for at least 6 hours. Drain them and rinse again.
  1. 2. Heat 1 teaspoon of oil in a large stockpot over medium heat. Sauté 1 cup of the onions with 2 teaspoons of the garlic for 5 minutes, or until the onions begin to soften. Add the beans and enough water (about 8 cups) to cover by 1 inch. Add the bay leaf. Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 1 hour.

  2. 3. While the beans are simmering, combine the cumin, paprika, cayenne, chili powder, and oregano in a teacup.

  3. 4. In a second stockpot, heat the remaining 2 teaspoons of oil and sauté the remaining 1 cup of onions over medium-low heat until they begin to soften (about 5 minutes). Add 2 of the remaining teaspoons of garlic and the bell peppers and sauté for about 5 minutes more. Add the seasoning mix and sun-dried tomatoes and sauté another 1 to 2 minutes, stirring constantly and scraping the bottom of the pot so the spices don’t burn. (If they start to cake on the bottom, add a little water.)

  4. 5. Add the canned tomatoes and their juice, 1/2 teaspoon each of honey, salt, and black pepper, and bring to a simmer. Cover and simmer over low heat for about 30 minutes, stirring often.

  5. 6. Add the beans with their liquid to the seasoned mixture. Add the remaining 8 teaspoons of garlic. Stir together and continue simmering, covered, until the beans are thoroughly cooked and the broth is fragrant and at the desired thickness (begin checking after about 1 hour, though it could take as long as 2 hours; to thicken more quickly, simmer uncovered or partially covered after the first hour).

  6. 7. Remove the bay leaf, stir in the vinegar, and adjust the seasonings to taste.

  7. 8. Stir in the chopped cilantro just before serving. Garnish, if desired, with a whole cilantro sprig and a dollop of fromage blanc, sour cream, crème fraîche, or plain yogurt.

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