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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetarian Black Bean Chili

Source: dLife

Hearty, colorful chili with fresh vegetables, beans, and plenty of spices.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	270.3

Total Carbs	43.7 g

Dietary Fiber	11.1 g

Sugars	9.2 g

Total Fat	4.5 g

Saturated Fat	0.3 g

Unsaturated Fat	1.3 g

Potassium	195.0 mg

Protein	10.8 g

Sodium	835.0 mg

Dietary Exchanges 4.5 Fat, 2.9 Vegetables, 1.8 Starch, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup fresh chopped onion 2.0
2 each medium garlic cloves 1.0
1 tbsp olive oil 1.0
1 tbsp ground cumin 1.0
1 tbsp ground coriander 1.0
1 cup salsa 2.0
2 each medium red bell peppers 3.0
3 cup canned black beans 3.0
3 cup canned whole peeled tomatoes 2.0
2 cup frozen sweet corn kernels 1.0
1 pinch salt 1.0
1 pinch tabasco sauce 0.25
0 1/4 cup fresh cilantro

Directions

In a soup pot, heat the olive oil and cook the onions and garlic on medium heat, stirring frequently, for about 5 minutes.
Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally.
Add the black beans and tomatoes and simmer for 10 minutes.
Add the corn and continue to cook for 10 minutes.
Add salt and Tabasco to taste. Stir in the cilantro, if desired.