The weather is slowly getting more cold and frosty. These days, all I want to do is curl up in front of the fireplace like a cat, and read a good book while sipping extra-chocolatey hot chocolate. But there is a better way to stay warm. Last night, my family ate some delicious black bean chili and therefore we stayed nice and warm. My mom found this recipe on the Internet a few years ago, and since then, it has remained one of our family-favorites. Even my brother, who doesn’t like many dishes with vegetables, loved the chili. This dish is very colorful and healthy. Also, it doesn’t have any beef or any other meat! Here is the recipe…
Black Bean Chili
- This is the Black Bean Chili..
Serves 8
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2 15 oz cans black beans, drained
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1 1/2 cups chicken broth
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1 tbs canola oil
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1 onion
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2 red bell peppers
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1 serrano pepper
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8 oz sliced mushrooms
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6 roma tomatoes
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1 cup corn
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1 tsp freshly ground black pepper
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1 tsp ground cumin
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1 tbs chili powder
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1 tsp salt
Directions:
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Chop the bell peppers, serrano, onions, and dice the tomatoes.
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Heat oil in a large saucepan over medium-high heat. Sautee the onion, bell peppers, serrano, mushrooms, tomatoes, and corn for 10 minutes or until the onions are translucent.
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Add the pepper, cumin, and chili powder.
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After that, add the beans, chicken broth, and salt.
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After it comes to a boil, simmer for 20 minutes on low.
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Mash the soup with the back of a large spoon, to thicken.
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Serve hot with cornbread or rice.
This dish is very healthy, and extremely comforting on a cold, snowy day. It has many vegetables, and after you chop them up, the preparation time is pretty low. Each serving has a whopping 10 grams of fiber and a very small amount of fat. If you want it to be an even healthier dish, omit the cornbread and rice. It tastes wonderful plain. As usual, you won’t miss any meat because there are mushrooms. Even the most picky eaters will love this dish. I am so excited to have chili leftovers for lunch today!
veryyummy 