Black Bean Chili & Rice | Schnucks
Black Bean Chili & Rice Black Bean Chili & Rice

This veggie based chili recipe will leave you feeling full and satisfied, but also happy with a minimal clean-up by using only one pot to cook everything in.

40M 4
Nutrition facts: 420 16G 0MG 1070MG 63G 12G 12G
Ingredients: 1/4 cup Schnucks olive oil 1 medium onion, diced 2 bell peppers, chopped 2 tsp. minced garlic 1 carrot, grated 2 tbsp. chili powder 2 tsp. dried oregano 2 tsp. ground cumin 1/2 tsp. cayenne pepper 1 1/2 cups prepared black beans, rinsed 2 (15 oz.) cans tomato sauce 2 cups cooked white rice sour cream, to serve (if desired) shredded cheese, to serve (if desired) diced avocado, to serve (if desired) diced onion, to serve (if desired) diced tomatoes, to serve (if desired) Instructions: Heat oil in large pot over medium-high heat. Add onion, bell pepper, garlic and carrot and sauté until soft, 7-10 minutes. Stir in chili powder, oregano, cumin and cayenne and cook 2 more minutes. Add beans, 1 cup water and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season with salt and pepper, if desired. Serve chili over rice and top as desired.

Black Bean Chili & Rice

Soup & Chili, Vegetable

This veggie based chili recipe will leave you feeling full and satisfied, but also happy with a minimal clean-up by using only one pot to cook everything in.

40M

4

This veggie based chili recipe will leave you feeling full and satisfied, but also happy with a minimal clean-up by using only one pot to cook everything in.

Ingredients

  • 1/4 cup Schnucks olive oil
  • 1 medium onion, diced
  • 2 bell peppers, chopped
  • 2 tsp. minced garlic
  • 1 carrot, grated
  • 2 tbsp. chili powder
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 1/2 cups prepared black beans, rinsed
  • 2 (15 oz.) cans tomato sauce
  • 2 cups cooked white rice
  • sour cream, to serve (if desired)
  • shredded cheese, to serve (if desired)
  • diced avocado, to serve (if desired)
  • diced onion, to serve (if desired)
  • diced tomatoes, to serve (if desired)

Instructions

  1. Heat oil in large pot over medium-high heat. Add onion, bell pepper, garlic and carrot and sauté until soft, 7-10 minutes. Stir in chili powder, oregano, cumin and cayenne and cook 2 more minutes. Add beans, 1 cup water and tomato sauce. Bring to a boil, stirring occasionally.
  2. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season with salt and pepper, if desired.
  3. Serve chili over rice and top as desired.

Nutrition Facts

420 CALORIES Per Serving

FAT: 16G

SATURATED FAT: 2.5G

CHOLESTEROL: 0MG

SODIUM: 1070MG

CARBOHYDRATES: 63G

FIBER: 12G

SUGAR: 11G

PROTEIN: 12G

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