Black Bean Chili With Salsa Recipe

Name: Black Bean Chili With Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. dry black beans; 1 Tbsp. veg. oil; 1 c. coarsely-minced onion; 3/4 c. diced red sweet pepper - (1 medium); 3/4 c. diced green sweet pepper - (1 medium); 4 x garlic cloves chopped; 2 x jalapeno peppers - (to 4) seeded, and thinly sliced; 2 Tbsp. chili pwdr; 1 tsp grnd cumin; 1/2 tsp salt; 1/4 tsp freshly-grnd black pepper; 3 c. water; 4 med plum tomatoes minced; 1/2 c. minced green sweet pepper; 1/2 x ripe avocado seeded, peeled, and finely minced; 2 x green onions minced; 2 Tbsp. lime juice; 1 Tbsp. snipped fresh cilantro Dairy lowfat sour cream (optional)

Servings: persons

2 c. dry black beans
1 Tbsp. veg. oil
1 c. coarsely-minced onion
3/4 c. diced red sweet pepper - (1 medium)
3/4 c. diced green sweet pepper - (1 medium)
4 x garlic cloves chopped
2 x jalapeno peppers - (to 4) seeded, and thinly sliced
2 Tbsp. chili pwdr
1 tsp grnd cumin
1/2 tsp salt
1/4 tsp freshly-grnd black pepper
3 c. water
4 med plum tomatoes minced
1/2 c. minced green sweet pepper
1/2 x ripe avocado seeded, peeled, and finely minced
2 x green onions minced
2 Tbsp. lime juice
1 Tbsp. snipped fresh cilantro Dairy lowfat sour cream (optional)

1
Rinse beans.
2
In a large saucepan combine beans and sufficient water to cover them.
3
Bring to boiling; reduce heat.
4
Simmer for 2 min.
5
Remove from heat.
6
Cover and let stand 1 hour.
7
(Or possibly, omit boiling and soak beans overnight.)
8
Drain and rinse the beans.
9
In a 4- or possibly 6-qt pressure cooker combine the beans, onion, red pepper, the 3/4 c. green pepper, garlic, jalapeno peppers, chili pwdr, cumin, salt, black pepper, and water.
10
Lock lid in place.
11
Place pressure regulator on vent pipe (if you have a first-generation cooker).
12
Over high heat, bring cooker up to pressure.
13
Reduce heat just sufficient to maintain pressure and pressure regulator rocks gently; cook for 12 min.
14
Meanwhile in a medium mixing bowl stir together minced tomatoes, 1/2 c. minced green sweet pepper, avocado, green onions, lime juice, and cilantro.
15
Quick-release the pressure.
16
Carefully remove lid.
17
Serve with salsa and lowfat sour cream, if you like.
18
This recipe yields 4 main-dish servings (6 2/3 c.).
19
Comments: If desired a thicker soup, slightly mash some of the beans before serving.
20
The tomato salsa adds both flavor and color to this chili.
21
Serve with hot tortillas or possibly corn bread.
22
Make-ahead tip: Prepare salsa; cover and refrigerateup to 24 hrs.

470

kcal

Calories

Fat

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 c. dry black beans, 1 Tbsp. veg. oil, 1 c. coarsely-minced onion, 3/4 c. diced red sweet pepper - (1 medium), and more.

Yes, Black Bean Chili With 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!