Black Bean Chili

Name: Black Bean Chili
Total time: 50 min
Yield: 12 cups
Ingredients: 5 medium tomatoes; 2 red bell peppers; ½ medium red onion; 4 small garlic cloves; 4 teaspoons dried oregano; 2 teaspoons ground cumin; 2 15-ounce cans black beans, rinsed and drained (about 3 cups); 3 large celery stalks; 1 green bell pepper; 1 cup fresh or frozen corn kernels; ½ bunch kale; ¼ cup finely chopped fresh cilantro; 2 tablespoons fresh lemon juice; 2 teaspoons smoked paprika; ¼ teaspoon chili powder; sea salt; Steamed grains or warm tortillas

User Reviews

5.0

3 reviews

Excellent

Total Time
50 mins
Servings
12 cups
Calories
38 kcal
Course
Main Course
Cuisine
American, Mexican

Black Bean Chili

Omar Parker

Report

Excerpted from FORKS OVER KNIVES FAMILY by Alona Pulde, MD and Matthew Lederman, MD, with Marah Stets and Brian Wendel. Copyright © 2016 by Forks Over Knives, LLC. Reprinted with permission from Touchstone, a Division of Simon & Schuster, Inc.

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Ingredients

Servings

5 medium tomatoes cut into ½-inch dice or 3 (15-ounce) cans diced tomatoes, with their juice (about 5 cups)
2 red bell peppers cored, seeded, and cut into ½-inch dice (about 2 cups)
½ medium red onion finely chopped (about 1 cup)
4 small garlic cloves roughly chopped (about 2 teaspoons)
4 teaspoons dried oregano
2 teaspoons ground cumin
2 15-ounce cans black beans, rinsed and drained (about 3 cups)
3 large celery stalks cut into ¼-inch dice (about 1 ½ cups)
1 green bell pepper cored, seeded, and finely chopped (about 1 cup)
1 cup fresh or frozen corn kernels
½ bunch kale stemmed and roughly chopped (about 2 cups)
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice from 1 lemon
2 teaspoons smoked paprika
¼ teaspoon chili powder or to taste
sea salt
Steamed grains or warm tortillas for serving

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Instructions

In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).
Remove from the heat and let cool for 10 to 15 minutes. In a blender in batches or using a hand blender, blend the sauce until smooth. Return to the pot.
Add the black beans, celery, green bell pepper, corn, kale, cilantro, lemon juice, paprika, chili powder, salt to taste, and 2 cups water to the pot. Bring to a boil over high heat. Reduce the heat to low and simmer until the greens are tender and the chili thickens, 10 to 15 minutes.
Serve hot over steamed grains or with warm tortillas.

Notes

Storage: Cool the soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

Nutrition Information

Show Details

Calories 38kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 34mg (1%) Potassium 252mg (7%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1547IU (31%) Vitamin C 45mg (50%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 38 kcal

% Daily Value*

Calories	38kcal	2%
Carbohydrates	8g	3%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	34mg	1%
Potassium	252mg	5%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1547IU	31%
Vitamin C	45mg	50%
Calcium	30mg	3%
Iron	1mg	6%