Black Bean Chili

A healthier, lighter version of a favorite family recipe from Healthy Cook Rebecca Katz.

By Rebecca Katz, San Rafael, California

In this article:

WEB EXCLUSIVE

Do you love chili? I've got a sky-high, make you slap your thighs, as hot or as cool as you like it chili recipe that will give you the same satisfaction without that heavy feeling after you're done eating.

The key to this healthier, lighter recipe is using red and yellow peppers, which, unlike green peppers, are sweet, nutritious and easy to stomach.

I realized this dish had more than enough flavor when I once forgot the chili powder and no one noticed. Still, you can use the chili powder to run up the alarms.

Ingredients

3 tablespoons extra virgin olive oil

1 cup chopped yellow onion

Pinches of sea salt

1 ½ cups chopped red, orange, and yellow bell peppers (small bite-size pieces)

3 cloves garlic, minced

1 fresh jalapeño pepper, ribs and seeds removed, finely chopped

0 to 3 tablespoons chili powder (based on your taste buds!)

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground cinnamon

1 (28-ounce) can crushed tomatoes

½ teaspoon rapadura or other organic sweetner

2 (15-ounce) cans organic black beans, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of salt

Preparation

1. In a 6-quart pot heat the olive oil over medium heat. Add the onions and a pinch of salt and saute for 3 minutes, until soft.

2. Add bell peppers and saute until just tender.

3. Add the jalapeño pepper and saute for 30 seconds.

4. Stir in chili powder to taste, the cumin, oregano, and cinnamon. Mix thoroughly to coat the onions and peppers.

5. Stir in the tomatoes, a pinch of salt, rapadura, and 1 cup of water. Cover and bring to a boil.

6. Decrease the heat and simmer for 20 minutes. Remove the lid, add the beans and a pinch of salt, and simmer, uncovered, about 15 minutes, stirring occasionally.

7. Serve in individual bowls.

Makes about 6 ½ cups

From One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz with Mat Edelson. Copyright © 2004 by Rebecca Katz. Published by Celestial Arts, an imprint of Ten Speed Press.

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