Black Bean Chili
Soup Group: Vegetarian
Competing Against: Caribbean Black Bean
Prep Time: 20
Cook Time: 1 hour
- Olive oil - 1 tbsp
- Yellow onion, finely chopped - 1 cup(s)
- Green bell pepper, diced - 1 cup(s)
- Red bell pepper, diced - 1 cup(s)
- Jalapeno peppers, seeded and diced - 3 tbsp
- Garlic cloves, minced - 1 tbsp
- Fresh corn (or frozen if you canâ€™t get fresh) - 1 cup(s)
- Black beans, drained and rinsed - 30 oz(s)
- Diced tomatoes - 28 oz(s)
- Vegetable broth - 2 cup(s)
- Tomato paste - 3 tbsp
- Brown sugar - 2 tbsp
- Cocoa powder - 1 tbsp
- Diced green chilies - 10 oz(s)
- Ground cumin - 3 tbsp
- Chili powder - 1 tbsp
- Black pepper - 1 tsp
- Salt - 1/2 tsp
- Sour cream - 1/2 cup(s)
- Pepper Jack Cheese - 1/4 cup(s)
- Cilantro, chopped - 1/3 cup(s)
1. Heat the olive oil in a large stock pot over medium high heat. Add in the onion, red bell pepper, green bell pepper, and jalapenos SautÃ© for 4-5 minutes.
2. Add in the garlic and sautÃ© for 1 additional minute.
3. Add the corn, black beans, tomatoes, tomato sauce, vegetable broth, tomato paste, brown sugar, cocoa powder, diced green chilies, cumin, chili powder, black pepper, and salt. Stir until everything is well combined.
4. Bring the chili to a boil then reduce heat to low. Simmer for 1 hour.
5. Ladle the chili into bowls and top with a dollop of sour cream, a sprinkle of Pepper Jack cheese, and a tablespoon of chopped cilantro.
We love chili in our house but using ground beef adds a lot of additional fat and calories. I set off to make a vegetarian chili that tastes good and is lower in both fat and calories. I decided to use black beans because the texture of them helps replace the ground beef. The spices are added to give it a sweet and spicy flavor.
Posted February 16th, 20137