Quick Black Bean Chili

This zesty, vegetarian chili is low in fat, while packing a nutritional punch.


  • 1 cup chopped onion
  • 1 cup coarsely chopped red bell pepper
  • 2 tablespoons finely chopped jalapeño pepper
  • 2 tablespoons snipped cilantro
  • 1 teaspoon vegetable oil
  • 2   garlic cloves, pressed
  • 2 cans (15 1/2 ounces each) black beans, drained and rinsed
  • 1 can (16 ounces) fat-free refried beans
  • 1 can (14-14 1/2 ounces) fat-free vegetable broth
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  •  Queso fresco (optional)


  1. Chop onion, bell pepper and jalapeño pepper using Food Chopper. Snip cilantro using Professional Shears; set aside.

  2. Heat oil in (3-qt.) Saucepan over medium heat 1-3 minutes or until shimmering. Add onion, bell pepper, jalapeño pepper and garlic pressed with Garlic Press; cook and stir 3 minutes. Add black beans, refried beans, broth, lime juice and cumin; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

  3. Remove from heat; stir cilantro into chili. Ladle chili into bowls using Ladle. Sprinkle with cheese, if desired.


  • about 6 1/2 cups
    4  servings of about 1 2/3 cups

Nutrients per serving:

Calories 320, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 55 g, Protein 19 g, Sodium 1480 mg, Fiber 18 g

U.S. Diabetic exchanges per serving:

2 1/2 starch, 2 low-fat meat (2 1/2 carb)

Cook's Tips:

Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can cause a burning sensation on the skin.

Queso fresco is a fresh, white Mexican cheese that is traditionally crumbled over foods and used to fill enchiladas. It can be found in the refrigerated cheese section of most grocery stores.

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