Black Bean Chili
Recipe type: Soup
Cuisine: Vegan, Gluten-Free
  • 10 tomatoes, diced (or 2 cans diced tomatoes)
  • 1 can black beans
  • ½ cup corn
  • ¼ cup green bell pepper, diced
  • 2 tbsp jalapeño, diced
  • 2 tbsp white onion, diced
  • Chili powder, sea salt, pepper and garlic powder, to taste
  • Optional toppings: avocado slices, shredded cheddar cheese, non-dairy cheddar, Tofutti dairy-free sour cream, Greek yogurt
  1. If using fresh tomatoes, heat ½ cup water in a large pot over medium heat.
  2. Add tomatoes, cover pot, and steam for 3-5 minutes until skin has split and a ring has formed around the top of the tomatoes.
  3. Peel skin, remove seeds and discard.
  4. Dice tomatoes into chunks.
  5. Add diced tomatoes, beans, onion, corn, jalapeño and bell pepper to pot.
  6. Sprinkle with seasonings.
  7. Bring to a boil then reduce heat, cover and simmer for about 15 minutes, stirring occasionally. (Before you simmer the chili, there will be more liquid, giving it a soupy texture. After it has simmered, some of the liquid will evaporate.)
  8. Transfer to serving bowl and garnish with toppings of choice.
Makes 3 servings.
Nutrition Information
Serving size: 1.5 cups Calories: 235 Fat: 1g Carbohydrates: 44g Sugar: 15g Sodium: 629mg Fiber: 14g Protein: 12g
Recipe by The Skinny Chick's Cookbook at