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Easy Black Bean Chili

Name: Easy Black Bean Chili
Prep time: 20 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped (1 cup); 1 medium green bell pepper, chopped (1 cup); 4 cloves garlic, finely chopped; 2 fresh jalapeño or serrano chiles, seeded, finely chopped; 2 cans (15 oz each) Progresso™ black beans, drained, rinsed; 2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained; 1 1/2 cups water; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon coarse (kosher or sea) salt; 1 cup Cascadian Farm® frozen organic sweet corn; Sour cream or plain yogurt, if desired; Shredded Cheddar cheese, if desired; Chopped fresh cilantro, if desired

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Prep 20 min
Total 60 min
Servings 6

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We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor.

By Betty Crocker Kitchens

Updated Jul 31, 2019

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired

Steps

1

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
2

Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
3

Top each serving with remaining ingredients.

Tips from the Betty Crocker Kitchens

tip 1
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
tip 2
Serve this veggie chili with warm cornbread or corn tortillas.

Nutrition

280 Calories, 3 1/2g Total Fat, 13g Protein, 48g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups

Calories: 280

Calories from Fat: 35

Total Fat: 3 1/2g; 6%

Saturated Fat: 1/2g; 3%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 390mg; 16%

Potassium: 890mg; 25%

Total Carbohydrate: 48g; 16%

Dietary Fiber: 11g; 45%

Sugars: 10g

Protein: 13g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 30%; 30%

Calcium: 15%; 15%

Iron: 30%; 30%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;