(1)

Lower Sodium Black Bean Chili

Rate This Article

Comment On This Article

Serves: 8

Preparation Time: 10 min

Cooking Time: 20 min

What You'll Need:
  • 3 (15-ounce) cans black beans
  • 2 tablespoons vegetable oil
  • 1 large sweet onion, chopped
  • 1 (12-ounce) package meatless burger crumbles
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14-ounce) can low-sodium fat-free chicken broth (see note)
  • 2 (14.5-ounce) cans petite diced tomatoes with jalapenos, undrained
What To Do:
  1. Rinse and drain 2 cans black beans. (Do not drain third can.)

  2. Heat oil in a soup pot or large Dutch oven over medium heat. Add chopped onion and burger crumbles, and sauté 6 minutes.

  3. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings such as sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeno peppers, chopped fresh cilantro, chopped tomatoes, or corn chips.
Notes

A 14-ounce can of vegetable broth may be substituted for the chicken broth, if desired; if you substitute, omit the salt in the recipe. You can also substitute 1 pound ground round for meatless burger crumbles. Omit the vegetable oil, and sauté ground round with onion for 10 minutes or until the meat is no longer pink. Proceed as directed in recipe.

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter RSS