Black Bean Chili

Makes 6 servings

  • 6 cups canned black beans, rinsed and drained
  • 16 ounces canned Italian plum tomatoes, no added salt
  • 1 tablespoon olive oil
  • 4 tablespoons chili powder
  • 2 garlic cloves
  • 2 tablespoons white vinegar

Pour the contents of the cans of beans into a colander. Rinse under cold water for 10 minutes. Dice the garlic cloves. In a 4-quart pot brown the garlic and olive oil on low heat. Add the chili powder, beans, tomato, and vinegar. Cook on high heat for 15 minutes, stirring frequently. Lower to simmer and cook for another 30 minutes.

Add fresh cilantro, hot pepper sauce, reduced fat sour cream, and reduced fat cheddar cheese if your diet allows.

Note: You can use dried beans that have been soaked overnight. Follow the package instructions for soaking and cooking.

Nutritional information per serving: 270 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 90 mg sodium, 42 g carbohydrates, 14 g fiber, 15 g protein.