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Black Bean Chili

Posted on March 8, 2014 by Deb Hart

1 Tbsp. olive oil
1 onion, chopped
2 red bell peppers, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, sliced
6 roma tomatoes, diced
1 cup fresh corn kernels
1 teaspoon black pepper
1 teaspoon ground cumin
1 Tbsp. chili powder
2 (15 oz) cans organic black beans, drained and rinsed
1 ½ cup chicken broth

Heat oil in large saucepan over medium-high heat. Sautee onions, red bell peppers, jalapeno pepper, mushrooms, tomatoes and corn for 10 minutes or until the onion is translucent. Stir in the remaining ingredients, bring to a boil.

Remove 1 ½ cups of the soup and puree. Stir back into saucepan of soup. Enjoy.  Makes 8 servings.  Using canned organic black beans eliminates 387 mg of sodium per serving.

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Nutrition information per serving:  173 calories, 9 grams protein, 3 grams fat, 29 grams carbohydrate, 124 mg sodium, 2.2 grams iron.


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Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.

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