Black Bean Chili
Chili with black beans, tomatoes, bell peppers, and onions.
Servings: 5 people
Ingredients
- 1 tbsp Light butter substitute
- 1 medium onion diced
- 1 medium bell pepper diced
- 4 garlic cloves minced
- 2 tbsp Chili powder plus more to taste
- 2 tsp Cumin
- 1 can 10 oz fire-roasted tomatoes with green chiles, undrained
- 2 cans (15 oz each) low-sodium black beans, drained and rinsed can add a 3rd can if you prefer
- 1 tbsp Chipotle peppers in adobo chopped (plus more to taste)
- 1 can 15 oz tomato sauce
- 1-2 cups vegetable broth low sodium
- 1 lime for juice
- kosher salt, to taste
Instructions
- In a large pot over medium heat, heat the butter substitute and add the bell peppers and onions. Cover with a lid, stirring occasionally, until the vegetables soften.
- Add the garlic and cook for about one more minute until fragrant. If, at any point, the vegetables begin to stick, use a little bit of vegetable broth to deglaze the pot. Add the chili powder, cumin, salt, and chipotle peppers in adobo sauce. Cook for another minute until fragrant.
- Add the remaining ingredients (start with 1 cup of broth and add more if needed) except for the lime. Cover and reduce heat to medium-low and allow the chili to simmer for about 15-20 minutes, stirring occasionally. Once thoroughly heated, give it a taste to see if the flavors need to be adjusted or if you should add more broth. Squeeze the lime juice directly into the chili and stir it in, or serve each portion with a lime wedge so people can individually squeeze the juice.
Notes
zero points per serving when divided into 5 equal portions.
1 point per serving when divided into 4 equal portions.
Nutrition
Serving: 450g | Calories: 305kcal | Carbohydrates: 16g | Protein: 15g | Fat: 2.5g | Saturated Fat: 0.3g | Sodium: 752mg | Potassium: 1242mg | Fiber: 4.4g | Sugar: 7.5g | Calcium: 33mg | Iron: 2.5mg