Black Bean Chili With Red Onion Salsa Recipe

Name: Black Bean Chili With Red Onion Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. Dry black beans; 6 c. Garlic, crushed; 2 tsp Grnd cumin; 2 1/4 tsp Salt Black pepper, to taste; 2 tsp Dry basil; 1/2 tsp Dry oregano Crushed red pepper, to taste; 1 Tbsp. Lime juice; 2 med Green bell peppers, minced; 2 Tbsp. Extra virgin olive oil; 1/2 c. Tomato puree; 8 ounce Green chiles, diced Grated cheese and lowfat sour cream, for garnish; 2 c. Red onion,minced; 1/2 c. Fresh cilantro, chopped; 2 c. Tomatoes, chopped; 1/2 tsp Salt; 1 c. Parsley chopped

Servings: persons

4 c. Dry black beans
6 c. Garlic, crushed
2 tsp Grnd cumin
2 1/4 tsp Salt Black pepper, to taste
2 tsp Dry basil
1/2 tsp Dry oregano Crushed red pepper, to taste
1 Tbsp. Lime juice
2 med Green bell peppers, minced
2 Tbsp. Extra virgin olive oil
1/2 c. Tomato puree
8 ounce Green chiles, diced Grated cheese and lowfat sour cream, for garnish
2 c. Red onion,minced
1/2 c. Fresh cilantro, chopped
2 c. Tomatoes, chopped
1/2 tsp Salt
1 c. Parsley chopped

1
Soak the beans in plenty of water for several hrs or possibly overnight.
2
Drain off the soaking water and cook in fresh boiling water, partly covered, till tender (1 to 1-1/2 hrs).
3
Check the water level during cooking; add in more as necessary.
4
(Can be prepared up to 3 days in advance.)
5
Transfer the cooked beans to a large kettle or possibly saucepan.
6
Include 2 to 3 c. of their cooking water.
7
In a heavy skillet, saute/fry garlic, seasonings, lime juice, and bell peppers in extra virgin olive oil over medium-low heat till the peppers are tender (10 to 15 min).
8
Add in the saute/fry to the cooked beans, along with the tomato puree and chopped green chiles.
9
Simmer, covered, over very low heat, stirring occasionally, for about 45 min.
10
Meanwhile, make the salsa.
11
Combine all the ingredients and mix well.
12
For a finer consistency, give the mix a brief whirl in the food processor or possibly blender.
13
Serve the chili topped with Red Onion Salsa and grated cheese and lowfat sour cream.
14
Notes: The beans can be soaked and cooked several days before preparing the chili.
15
Both the chili and the salsa are great leftovers.
16
Serving Ideas: Serve with Banana-Cheese Empanadas from the Index.

1160

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 c. Dry black beans, 6 c. Garlic, crushed, 2 tsp Grnd cumin, 2 1/4 tsp Salt Black pepper, to taste, and more.

Yes, Black Bean Chili With Red Onion Salsa Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!