Vegetarian Chili

I owe this one to and they apparently got it from the WomenHeart’s All Heart Family Cookbook.  Wherever it comes from, it’s worth repeating.  Yummy!  Satisfying and just perfect for a cold day!  Tons of soluble fiber and under 300 calories for huge cup!

1 cup = 4 points on the Weight Watchers tracker!

Black Bean Chili

Recipe Type: Dinner
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Serves: 8
This is spicy, flavorful soup!
  • 2 Tbsp extra virgin olive oil
  • 1 large chopped onion
  • 1 chopped bell pepper
  • 1 1/2 large peeled sweet potato
  • 4 cloves minced garlic
  • 1/2 tsp ground cumin
  • 2 15 oz cans rinsed/drained black beans
  • 2 cans chopped whole tomatoes (I used the fire roasted) with the juice
  • 1 finely diced jalapeno chili
  • 1 ripe avocado (optional)
  1. Heat the oil in a lage saucepan over medium-high heat. Add the onion, bell pepper and the potato. Cook for 5 minutes, stirring frequently.
  2. Add the garlic, chili powder and cumin and cook for 1 minute. Stir in the black beans, tomatoes and chili pepper. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the potato is tender.
  3. You can top this with some sliced avocado, low fat cheese or even non-fat sour cream. Just be sure to count those calories!
Serving size: 1 cup Calories: 273.6 Fat: 3.9g Saturated fat: 0.6g Unsaturated fat: 3.4g Trans fat: 0 Carbohydrates: 50.4 g Sugar: 2.8g Sodium: 418 g Fiber: 12.9g Protein: 13.2g Cholesterol: 0g

I used dried black beans and soaked them over night (less salt and a little more texture to the soup). Drain the water away after and cook them in water or vegetable broth for about 30 minutes before combining with the soup.

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