Low Fat Hearty Black Bean Chili
Warm up your table with this flavorful and satisfying Low Fat Hearty Black Bean Chili, a healthy twist on a classic comfort food! Packed with fiber-rich black beans, a medley of colorful vegetables, and robust spices like cumin, smoked paprika, and chili powder, this recipe delivers bold flavor without the guilt. Perfect for busy weeknights, it comes together in just an hour and is naturally vegan and gluten-free. The addition of corn kernels and a squeeze of fresh lime elevate every spoonful with a hint of sweetness and brightness. Serve it steaming hot with a sprinkle of fresh cilantro for a wholesome, crowd-pleasing dish that’s perfect for meal prep or cozy family dinners. This heart-healthy chili is sure to become your go-to recipe for a warm and satisfying meal.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large, diced onion
- 4 cloves, minced garlic
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 2 medium, diced carrot
- 2 stalks, diced celery
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 30 ounces, drained and rinsed canned black beans
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, frozen or fresh corn kernels
- 0.25 cup, chopped (optional) fresh cilantro
- 1 medium, juice (optional) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and garlic, sauté for about 3 minutes until the onion becomes translucent.
Stir in the red and green bell peppers, carrots, and celery. Cook for approximately 5 minutes until the vegetables begin to soften.
Add the diced tomatoes with their juices, vegetable broth, and black beans to the pot. Stir to combine.
Season the mixture with cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix well.
Increase the heat to high and bring the chili to a gentle boil.
Once boiling, reduce the heat to low and let the chili simmer uncovered for about 25 minutes, stirring occasionally.
After 25 minutes, add the corn kernels and continue cooking for another 10 minutes, allowing the flavors to meld together.
Taste and adjust the seasonings if necessary. If using, add fresh cilantro and lime juice right before serving.
Serve hot in bowls, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7751 mg | 337% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 128.6 g | 459% | |
| Total Sugars | 68.0 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 954 mg | 73% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 8249 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
