Vegan Black Bean Chili Recipe


Submitted by mtbowers

Makes 20 servings


Spicy and savory, this chili has a mild kick and tastes great with some shredded cheddar.

Ingredients
1 tablespoon olive oil
1 large white onion, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
7 ounce diced green chilies, mild (1 can)
60 ounce black beans, low sodium (4 cans)
15 ounce sweet corn cream style (1 can) , no salt added
15 ounce diced tomatoes (1 can)
Directions
  1. Heat oil in a large pot over medium-high heat. Saute onion and garlic for 4 minutes.

  2. Season onion and garlic with chili powder, cumin, and black pepper and cook for 1 minute. Stir in vegetable broth, diced chilies, 2 cans of beans, and corn. Bring to a boil.

  3. In a food processor or blender, process remaining 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes

Categories

Beans, Soup, Mexican, Vegetarian

Nutrition Facts
Serving Size 195.3g
Amount Per Serving
Calories
357
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
237mg
10%
Total Carbohydrates
64.8g
22%
Dietary Fiber
16.7g
67%
Sugars
8.1g
Protein
20.9g
Vitamin A 61% Vitamin C 12%
Calcium 12% Iron 30%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • High in vitamin A
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