A warm inviting blend of spices and a heaping helping of protein and fiber give this hearty Black Bean Chili its mass appeal.
Forget store bought-mixes and canned chili — this healthier chili features a host of wholesome spice blend, low-sodium organic chicken broth, cannellini and black beans, and freshly diced green chilis.
Not only does this dish make an excellent weeknight dinner it tastes even better when you reheat it for lunch the next day!
Black Bean Chili
This healthier chili features a host of wholesome spice blend, low-sodium organic chicken broth, cannellini and black beans, and freshly diced green chilis.
- 1 Tbsp. olive oil
- 1 medium onion chopped
- 1 clove garlic chopped
- 3 cups low-sodium organic chicken or vegetable broth
- 4 oz. all-natural tomato paste
- 1 (4-oz.) can diced green chiles (with liquid)
- ½ tsp. ground cumin
- ½ tsp. chili powder
- 1 (15-oz.) can black beans drained, rinsed
- 1 (15-oz.) can cannellini (white) beans drained, rinsed
Heat oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes, or until tender.
Add broth, tomato paste, chiles, cumin, chili powder, black beans, and cannellini beans. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 15 minutes.
Ladle evenly into six serving bowls.
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For the vegan plan, serve with a side salad or veggies for a great lunch option. For non-vegans, serve with a side salad or veggies and replace half of the beans with a protein for lunch.
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