Almost-Instant Black Bean Chili

  • Yield: 6 servings


1/2cup water
1medium onion, chopped
2medium garlic cloves, minced
1small bell pepper, seeded and finely diced
1/2cup crushed tomatoes or tomato sauce
2-- (15-ounce) cans black beans, undrained
1-- (4-ounce) can diced green chilies
1teaspoon ground cumin


  1. Heat the water in a large skillet or pot. Add onion, garlic, and bell pepper. Cook over high heat, stirring often, for about 5 minutes or until onion is translucent. Add crushed tomatoes or tomato sauce, beans and their liquid, chilies, and cumin. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended. Makes about 6 cups.

Recipe reprinted from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Nutritional Info *per serving

  • Calories 155
  • Fat 0.8g
  • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 473mg
  • Carbohydrate 29.6g
  • Fiber 11g
  • Sugars 2.6g
  • Protein 8.7g