Low-Fat Black Bean Chili

READY IN: 2hrs 45mins
Recipe by Dancer

(high fiber) Overnight soaking not included in preparation time.

Top Review by sunflower99

We really enjoyed this soup. My teenage son ate 2 bowl fulls. This also makes TONS of soup so I put some in the freezer for a day when I'm feeling too lazy to cook. I did make a few changes: I used 1 large onion instead of 2. I used 4 cloves of garlic. I didn't have any canned tomatoes so I chopped one large tomato. I also didn't have parsley so I just left it out. I also ommitted the chicken bouillon (we are vegans) and substituted veggie broth powder for another flavor. This is a recipe I plan on using again and again. Thank you!

Ingredients Nutrition


  1. Soak the beans overnight, drain and rinse.
  2. Cover the beans with water in a large pot, bring to a boil and simmer 1 hour.
  3. Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed.
  4. Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.

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