Mediterranean Diet Hearty Black Bean Chili
Discover the bold, satisfying flavors of the Mediterranean Diet Hearty Black Bean Chili, a nourishing twist on a classic comfort dish. Packed with protein-rich black beans, vibrant vegetables like red bell pepper and carrot, and seasoned with aromatic spices including smoked paprika, cumin, and oregano, this one-pot chili delivers wholesome goodness in every bite. Simmered in a savory base of vegetable broth and diced tomatoes, it’s perfect for vegetarian or vegan diets while staying heart-healthy and full of fiber. Ready in just an hour, this chili is ideal for meal prep or feeding a crowd, and the optional toppings of fresh cilantro and creamy avocado add a lively finishing touch. Whether you're embracing the Mediterranean lifestyle or simply craving a hearty meal, this black bean chili is a satisfying and flavorful choice for lunch or dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 carrot, diced
- 2 15-ounce cans canned black beans, rinsed and drained
- 1 28-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 avocado, diced (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes, or until translucent.
Add the red bell pepper, garlic, celery, and carrot. Cook, stirring occasionally, for another 5 minutes until the vegetables are softened.
Stir in the black beans, diced tomatoes, and vegetable broth.
Add the ground cumin, smoked paprika, dried oregano, ground coriander, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes.
Stir occasionally and adjust seasoning to taste if necessary.
Once done, remove the bay leaf, and serve the chili hot, garnished with fresh cilantro and diced avocado if desired.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6344 mg | 276% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 89.5 g | 320% | |
| Total Sugars | 54.6 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 917 mg | 71% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6408 mg | 136% | |
*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.
