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.
Ingredients
- 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
Directions
- 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
- Add garlic, cumin, and red chili powder and continue to saute for another minute
- Add 1-1/2 cups stock and the rest of ingredients, except for the cilantro and corn. Simmer for 20 minutes uncovered
- Add corn and cook for 2 minutes
- Add cilantro and season with salt and pepper to taste
Post inspired by this recipe on World’s Healthiest Foods.