Black Bean Chili

I love chili and with fall right around the corner I wanted to make a chili that was high in protein but low in fat. I stumbled across some recipes for black bean chili. Every recipe looked great and after tweaking some that I found I ended up with a flavorful yet versatile chili. Ingredients

2 tablespoons minced garlic

1 chopped white onion

1 tablespoon olive oil

1/4 cup fresh chopped cilantro

3 cans (14 ½ oz each) black beans, rinsed and drained

1 can (12 ½ oz) crushed tomatoes with juices

3 tablespoons canned chipotle salsa (more or less to taste)

1 ½ teaspoons ground cumin

1 tablespoon rice vinegar

fresh cracked pepper to taste

Directions

In a 4-quart sauce pan over medium heat, cook onions and garlic in olive oil until they start to brown (approx.8 mins.)

Add beans, crusted tomatoes, and cumin. Bring to a boil.

Reduce heat and simmer for 15 minutes.

Stir in cilantro, chipotle salsa, rice vinegar, and cracked pepper.

Recipe makes 11 servings

Serving Size: ½ cup
Calories: 145
Fat: 2.5 grams
Cholesterol: 0 milligrams
Sodium: 487 milligrams
Carbohydrates: 23 grams
Fiber: 7.5 grams
Sugar: 1.5 grams
Protein: 7 gram
Points: 2