Black Bean Chili
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Oh My Veggies · by Nicole★ 5.0 (1)

Black Bean Chili

NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 20%
CARBS 64G83% OF CAL
5G FIBER0G ADDED3G INTRINSIC56G OTHER3G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian chili loaded with black beans, kale, corn, and warm spices. Serve it with tortillas for a filling main that appeals to plant-based diets.

mainmexicansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 5 medium tomatoes (cut into ½-inch dice or 3 (15-ounce) cans diced tomatoes, with their juice (about 5 cups))
  • 2 red bell peppers (cored, seeded, and cut into ½-inch dice (about 2 cups))
  • ½ medium red onion (finely chopped (about 1 cup))
  • 4 small garlic cloves (roughly chopped (about 2 teaspoons))
  • 4 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 15-ounce cans black beans, rinsed and drained (about 3 cups)
  • 3 large celery stalks (cut into ¼-inch dice (about 1 ½ cups))
  • 1 green bell pepper (cored, seeded, and finely chopped (about 1 cup))
  • 1 cup fresh or frozen corn kernels
  • ½ bunch kale (stemmed and roughly chopped (about 2 cups))
  • ¼ cup finely chopped fresh cilantro
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 teaspoons smoked paprika
  • ¼ teaspoon chili powder (or to taste)
  • Sea salt
  • Steamed grains or warm tortillas (for serving)
PREP
—
SODIUM
172MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.