Ingredients for Low Fat Black Bean Chili
- Dried Black Beans
- 1 tablespoon chili powder
- Onions
- Carrots
- Garlic Cloves
- Celery
- Plum Tomatoes
- 1 orange, quartered
- Italian Parsley
- Chicken Bouillon Cubes
- Tabasco Sauce
- 1 teaspoon cumin
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How to Make Low Fat Black Bean Chili
- Rinse 1 pound of dried black beans and soak in 8 cups of water overnight.
- Drain and rinse the soaked beans. Place them in a large pot, cover with 6 cups of fresh water, and bring to a boil. Reduce heat and simmer for 1 hour.
- Add 1 large onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well. Add 2 cups of vegetable broth.
- Simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally and adding more water or broth if needed to maintain desired consistency. Stir in 1 orange, quartered (to add a hint of sweetness - remove before serving).
- Remove the orange quarters. Serve hot over 1 1/2 cups cooked quinoa or brown rice per serving.
- Garnish with 1/4 cup chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
42g
Fat
2g
Carbs
21g
