| Servings 8 (1 cup) servings |
Ingredients
- 1 onion chopped
- 1 green bell pepper cored and chopped
- 1 teaspoon minced garlic
- 1 (14 1/2-ounce) can chopped fire-roasted tomatoes with juice
- 1 (4-ounce) can chopped green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 (15-ounce) cans black beans rinsed and drained
- 4 cups fat-free low-sodium vegetable broth
- salt and pepper to taste
Ingredients
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Instructions
- In large pot coated with nonstick cooking spray, sauté onion, green pepper, and garlic until tender, 7 minutes.
- Add tomatoes with juice, green chilies, cumin, and chili powder. Gradually add black beans and broth.
- Remove 2 cups of black bean mixture, puree in processor or blender until smooth.
- Return pureed mixture to pot, bring to boil. Lower heat, simmer 10–15 minutes. Season to taste.
Nutritional Info
Per Serving: Calories 212, Calories from fat (%) 8, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 576, Carbohydrate (g) 34, Dietary Fiber (g) 14, Sugars (g) 3, Protein (g) 13, Diabetic Exchanges: 2 starch, 1 vegetable, 1 very lean meat
Terrific Tidbit: Always rinse canned beans to lower the sodium content.
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