Black Bean Chili; the perfect dinner for a lazy Sunday night. This easy 45 minute meal is hearty, filling, and of course, CLEAN! I absolutely love how this chili is loaded with fresh vegetables. It looks, and tastes much healthier than traditional beef chili. It’s also the perfect dish for picky eaters who don’t want to eat their vegetables because you can’t even taste each individual vegetable!
The black beans in this dish bring just the right amount of “meaty” flavor like that of a regular chili. This was my first time making chili from scratch and I was really happy with the outcome! The chili is bursting with amazing flavors from the fire roasted tomatoes to the paprika “sour cream.”
When my family usually makes chili its very spicy, which I do not particularly like. I always have to add sour cream and a little cheese to make it milder. But, with this chili recipe, there was no need! There aren’t any additional spices in this recipe, the chili is seasoned with just salt and pepper! Can you believe that? I thought I was the recipe was going to call for paprika, chili powder and cumin like traditional chili recipes.
If you prefer a meatier chili, I recommend adding ground turkey or beef and leaving out one can of black beans. I think turkey would taste better than beef for this particular recipe because of its minimal flavor.
Time to gather the ingredients: This recipe makes enough for 3+ with extra for leftovers, so about 6 servings. (: Original Recipe is from Buzzfeed’s Clean Eating Challenge.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 4 stalks celery, thinly sliced
- 1 1/2 red bell pepper, sliced into bite size cubes (~1/4 inch)
- 2 cans black beans, strained and rinsed
- 2 cans fire roasted diced tomatoes (14.5 oz each)
- 1/2 cup greek yogurt
- 1/2 tsp smoked paprika
- 1/2 zucchini (cut long ways)
- 2 scallions, thinly sliced (both green and white parts)
1) Heat olive oil in a large pot over medium/high heat. Add the onion and salt, cook for 5 minutes stirring occasionally.
2) Add the garlic, celery and red bell pepper. Cook for an additional 5 minutes.
3) Add the black beans and diced tomatoes and bring to a boil. Turn down to low, cover and cook for 30 minutes.
4) While chili is cooking in a small bowl combine the greek yogurt and paprika and mix together. Store in fridge until chili is ready.
5) Using a vegetable peeler, slice the zucchini into ribbons. In a saucepan over medium heat cook the zucchini with a teaspoon of olive oil, and a dash of salt and pepper. The zucchini only takes 2 minutes to cook so do this step right before you are about to eat.
6) When the chili is done, serve with a dollop of paprika “sour cream”, sliced scallions and half of the zucchini ribbons. *additional toppings: cheese, hot sauce, spicy peppers.
Nutritional Info: per 1/6th of recipe with 1tbsp of paprika sour cream
• 172 Calories • 30g Carbohydrates • 11g Protein • 6g Sugar.