My husband is a fan of all sorts of chili so I was surprised when he said this one was the Best Chili EVER. I didn’t even take a picture of it as it seemed pretty basic and I wasn’t thinking about using it as a blog post. However, after further review- this WAS really good and very healthy so I really must share it. I made this on Meatless Monday and it is going to be in regular rotation on meatless days.
I usually mess with recipes but I followed this one exactly. We both agreed that the corn really added something. I know that sounds weird but try it for yourself. I also like the idea of sauteeing in broth rather than oil and will do this more often.
Credit for this recipe goes to The World’s Healthiest Foods at whfoods.org.
Black Bean Chili
|Prep and Cook Time: 30 minutes
- Heat 1 TBS broth in a medium size soup pot. Healthy Sautéonion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.
- Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.Serves 4
|Black Bean Chili 1.00 serving 497.09 grams 417.39 calories|
|Nutrient||Amount||DV (%)||Nutrient Density||World’s Healthiest Foods Rating|
|vitamin C||54.06 mg||90.1||3.9||excellent|
|manganese||1.29 mg||64.5||2.8||very good|
|vitamin A||3113.01 IU||62.3||2.7||very good|
|vitamin B1||0.62 mg||41.3||1.8||good|
|vitamin B6||0.60 mg||30.0||1.3||good|