Black Bean Chili
The original recipe called for sweet potatoes, but since I didn't have them the first time I made it I went without. I liked the results so much that I don't dare change it!
- Preparing Time: 20 hours
- Total Time: 6 hours
- Served Person: 4
vegetarian
vegan
meatless
leafy greens
soup
main dish
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons chili powder
- 1 tablespoon olive oil
- 4 cloves garlic
- 1/2 onion chopped
- 2 1/2 cups black beans
- 1 tablespoon whole cumin seed
- 1 chipotle pepper ground
- 1 can (16 oz) diced tomatoes
- 3 1/2 cups vegetable broth
- 1 bunch swiss chard
- Carbohydrate 101.822377782014 g
- Cholesterol 0 mg
- Fat 4.27698040385181 g
- Fiber 24.8527670305006 g
- Protein 33.0135693168866 g
- Saturated Fat 0.820674037574752 g
- Serving Size 1 1 Serving (519g)
- Sodium 597.594965304948 mg
- Sugar 76.9696107515132 g
- Trans Fat 0.742330721282856 g
- Calories 555 calories
Cook black beans in a pressure cooker until tender, about 18-20 minutes. In a large soup pan, cook onions and garlic in olive oil until golden. Add seasonings and stir for about 30 seconds. Add beans, tomatoes and broth and simmer for about 15 minutes. Add swiss chard and cook until tender, about 4 minutes. Serve with corn bread.
