Fiesta Black Bean Chili
*Use fresh jalapeño peppers or more jalapeño sauce for a hotter dish. To download a Spanish translation of this recipe
Servings: 12
Calories: 222kcal
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Ingredients
- 3 15.5-ounce cans black beans or 1 pound dry black beans
- 2 tablespoons oil
- 1 1/2 cups onion chopped
- 1 1/2 cups green or red sweet pepper chopped
- 1 1/2 cups celery chopped
- 3 cloves garlic pressed or minced
- 4 14-ounce cans tomatoes cut up or diced
- 1/2 cup raisins
- 1/4 cup red wine vinegar
- 4 teaspoons chili powder
- 1 tablespoon dry parsley (3 tablespoons fresh)
- 1 teaspoon sugar
- 1 1/2 teaspoons basil
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cumin
- 1/4 teaspoon black pepper
- 1 teaspoon bottled jalapeno sauce*
- 1 large bay leaf or 2 small
- 1 12-ounce can beer
Instructions
- Cook dry beans to tender, adding 1-3 teaspoons salt to water (or use canned beans).
- Heat oil in 1 1/2 gallon (6 quart) pot over medium to low heat.
- Add onion, cook for 3-5 minutes
- Add green or red pepper, cook 3-5 minutes
- Add celery and garlic, cook 3-5 minutes, stir occasionally.
- Add remaining ingredients to cooked vegetables.
- Cover pot and simmer for 1 to 2 hours. (Crockpot – Low 4-12 hours.)
- Remove bay leaf.
- Serve hot with additional jalapeño sauce.
- Top with Swiss or mozzarella cheese, if desired.
- Freeze half to serve another time.
Nutrition
Serving: 253g | Calories: 222kcal | Carbohydrates: 145g | Protein: 11g | Fat: 3.5g | Sodium: 197mg | Potassium: 1020mg | Fiber: 10.5g | Sugar: 6g | Calcium: 118mg | Iron: 3.51mg