Go Back
–+ servings

Black Bean Chili

Teresa Ambra
This amazing Tex-Mex chili is chocked full of veggies and so perfect for cold, wintery days. It's hearty, satisfying and delicious comfort food and good for what ails ya! This clean-eating recipe is also healthy, low calorie, gluten free and vegan.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Course Main Dish, Soup, Stews and Chowders
Cuisine Tex-Mex
Servings 10
Calories 205 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • 1 large skillet
  • 1 spatula

Ingredients
  

  • 2 cups dried black beans
  • 32 oz. ctn. vegetable broth
  • 3 cups water divided use
  • 1 bunch cilantro chopped
  • 1-2 tbsp. avocado oil
  • 1 tbsp. cumin seed
  • 1 tbsp. dried oregano
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1 large onion chopped
  • 1 large bell pepper diced (any color)
  • 2 cloves garlic mincecd
  • 1 1/2 cups roma tomatoes chopped
  • 1 cup carrots peeled and sliced
  • 1 cup celery diced
  • 1 leek green top removed, thoroughly washed and diced
  • 1/2 tsp. sea salt
  • 1/4 cup green onions chopped (for garnish)
  • 1 cup salsa as desired
  • 1 tbsp. fresh oregano or cilantro for garnish, as desired

Instructions
 

  • Place beans in a large bowl with 4-6 cups water to soak overnight.
  • Pour off water and discard.
  • Place soaked beans in a large Dutch oven or large stock pot with vegetable broth, 2 cups water and cilantro.
  • Bring beans to a simmer, and cook until tender—about 2 hours.
  • Heat a skillet over low to medium heat.
  • Add avocado oil and heat oil.
  • Add cumin, oregano, paprika and cayenne pepper and cook a minute or two until spices are fragrant.
  • To same skillet add remaining 1 cup water.
  • Stir in the bell pepper, onion, garlic, carrots, leeks and celery and cook about 10 minutes until veggies are soft.
  • Add veggie mixture to the bean pot.
  • Stir in tomatoes.
  • Simmer 30 minutes.
  • Add salt to taste.
  • Garnish with fresh oregano or cilantro.
  • Serve with chopped green onions and salsa.

Notes

NOTE: For best flavor and digestion, soak the beans in water overnight.
 
Recipe source: inspired from Food For Life by Neal Barnard, M.D.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 205kcalCarbohydrates: 37gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 298mgPotassium: 960mgFiber: 10gSugar: 6gVitamin A: 3766IUVitamin C: 31mgCalcium: 145mgIron: 5mg
Keyword black beans, gluten free, main dish, soup, vegan, vegetable
Tried this recipe?Let us know how it was!