If you’re in the market for a flavorful chili that’s low in fat and high in protein, this one’s for you. This recipe has absolutely no heat to it, so if you like it spicy, add a fresh jalepeno to the mix. Or you can opt to serve it garnished with sour cream and a spicy salsa on top. This dish has a great balance between the creamy beans and the sweet corn.


  • 1 medium onion, chopped
  • 1 medium green bell pepper, diced
  • 1 tablespoon + 1-1/2 cups vegetable or chicken stock
  • 6 medium cloves garlic, chopped
  • 2 15 oz. cans black beans, drained
  • 1 8 oz can tomato sauce
  • 1 15 oz can diced tomatoes (do not drain)
  • 2 tablespoons ground cumin
  • 2 tablespoons red chili powder
  • 2 tablespoons dried oregano
  • 1 cup frozen corn kernels
  • 1/4 cup fresh chopped cilantro
  • salt and black pepper to taste


  1. Heat 1 tablespoon stock in a medium size soup pot and saute the onion and bell pepper in stock over medium heat for about 5 minutes, until translucent
  2. Add garlic, cumin, and red chili powder and continue to saute for another minute
  3. Add 1-1/2 cups stock and the rest of ingredients, except for the cilantro and corn. Simmer for 20 minutes uncovered
  4. Add corn and cook for 2 minutes
  5. Add cilantro and season with salt and pepper to taste

Post inspired by this recipe on World’s Healthiest Foods.