Name: Black Bean-Tomato Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 servings
Cuisine: North America, Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 medium green pepper, chopped; 3 garlic cloves, minced; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/4 teaspoon pepper; 3 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cans (15 ounces each) black beans, rinsed and drained; 1 cup orange juice or juice from 3 medium oranges

Open this recipe in the RecipeMuse app Open

Black Bean-Tomato Chili

35 min1 servings

My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts

Ingredients

2 tablespoons olive oil

1 large onion, chopped

1 medium green pepper, chopped

3 garlic cloves, minced

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon pepper

3 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (15 ounces each) black beans, rinsed and drained

1 cup orange juice or juice from 3 medium oranges

Instructions

1 In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer.

2 Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.