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Bean Chili


Prep and Cook Time: 30 min.


1 medium onion chopped

1 medium green bell pepper diced about 1⁄4 inch pieces 1-1/2 cups + 1 TBS vegetable broth

6 medium cloves garlic, chopped

2 cans black beans, drained

1 can (8oz) tomato sauce

1 can (15oz) diced tomatoes, (do not drain)

2 TBS ground cumin

2 TBS red chili powder

2 TBS dried oregano

1 cup corn kernels, fresh from the cob!

1⁄4 cup fresh chopped cilantro

salt & black pepper to taste


  • Heat 1 TBS broth in a medium-size soup pot.

  • Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent.

  • Add garlic, cumin, red chili powder and continue to sauté for another minute.

  • Add 1 1⁄2 cups broth and the rest of the ingredients, except cilantro and corn.

  • Simmer for another 20 minutes uncovered.

  • Add corn and cook for another 2 minutes.

  • Add chopped cilantro and season with salt & pepper to taste.


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