Skillet Black Bean Chili

A quick and satisfying vegetarian chili, loaded with black beans and vegetables, simmered in a savory, mild spiced broth.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $2.08/serving

Dietary

• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Nut-Free
• Soy-Free
• Gluten-Free
• Dairy-Free
• Egg-Free
• Vegetarian
• Vegan
• Pescatarian

Tags

• quick
• healthy
• comfort food
• savory
• budget-friendly

Ingredients

• 1 teaspoon olive oil
• 0.5 cup yellow onion (chopped)
• 0.5 cup green bell pepper (chopped)
• 1 teaspoon garlic (minced)
• 1 teaspoon chili powder (salt-free)
• 0.5 teaspoon cumin
• 3 cup black beans (rinsed and drained)
• 14.5 ounce diced tomatoes (no salt added)
• 1 cup vegetable broth (low sodium)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the chopped yellow onion and chopped green bell pepper. Sauté for 3-5 minutes until softened.
2. Stir in the minced garlic, salt-free chili powder, and cumin. Cook for 1 minute more, until fragrant.
3. Add the rinsed black beans, no salt added diced tomatoes, and low sodium vegetable broth to the skillet. Bring the mixture to a simmer.
4. Reduce heat to low, cover, and let simmer for 10-12 minutes, allowing the flavors to meld.
5. Ladle the chili into bowls and garnish with fresh cilantro if desired.

Notes

This chili can be made ahead and reheats beautifully, making it excellent for meal prep. Store in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 280
• Protein: 22 g
• Carbohydrates: 50.5 g
• Fat: 5 g
• Fiber: 21 g
• Sodium: 85 mg
• Saturated Fat: 0.8 g
• Sugar: 3.5 g