Five Star Black Bean Chili
Recipe type: Soups and Chilis
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Loaded with vegetables, this chili will fill you up and keep you going all day long!
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 3 celery ribs, chopped
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium vegetable broth (or chicken broth)
  • 1 can (10 ounces) Rotel diced tomatoes with green chilis
  • 3 teaspoons ground cumin
  • 1 teaspoon hot sauce
  • ¼ teaspoon pepper
  • 1 bay leaf
  • 1 teaspoon lime juice
  • ½ cup reduced-fat sour cream
  • ¼ cup chopped green onions
  1. In a large saucepan, saute the celery, onion, red pepper, green pepper and jalapeno in oil over medium high heat until tender. Add garlic; cook 1 minute longer.
  2. Stir in the broth, tomatoes, cumin, hot sauce, pepper, bay leaf, and black beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Recipe by Tone and Tighten at