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Black Bean Chili With Vegetables's picture
  Garlic 4 Clove (20 gm), minced
  Onion 1 , chopped
  Green bell peppers 2 , seeded and chopped
  Zucchini 1 Medium, chopped
  Chili powder 3 Tablespoon
  Ground cumin 2 Tablespoon
  Dried oregano leaves 1 Tablespoon
  Dried basil leaves 1 Tablespoon
  Dried thyme leaves 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Chopped fresh tomatoes/Low-sodium canned tomatoes 2 Cup (32 tbs)
  Water/Vegetable broth 2 Cup (32 tbs)
  Home cooked black beans/Canned black beans 3 Cup (48 tbs), drained, rinsed
  Balsamic vinegar 1⁄4 Cup (4 tbs)

Combine water, garlic, onion, green peppers, and zucchini in a large microwave-safe casserole.
Cover with vented plastic wrap.
Microwave on high for 3 minutes.
Add chili powder, cumin, oregano leaves, basil leaves, thyme leaves, and cinnamon.
Microwave, uncovered, on high for 4 minutes.
Add tomatoes, water or broth, and beans.
Cover with vented plastic wrap and microwave on high for 15 minutes or until liquid boils.
Remove cover and microwave on medium for 15 minutes.
Add vinegar.
Microwave on medium for 30 minutes.
Let stand for 10 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy

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Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1538 Calories from Fat 176

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2305.3 mg96.1%

Total Carbohydrates 295 g98.2%

Dietary Fiber 114.2 g456.7%

Sugars 39 g

Protein 72 g143.3%

Vitamin A 409.5% Vitamin C 649.9%

Calcium 160.5% Iron 249.8%

*Based on a 2000 Calorie diet

Black Bean Chili With Vegetables Recipe