With only 200 calories, 11 grams of protein, and about 12 grams of fiber per serving, this recipe is easily one of my go-to meals when I'm trying to work off some of the extra weight I gained during the holidays. I love recipes that are quick to make and full of flavor, and with this chili's combination of black beans, corn, zucchini, and carrots, you'll be eating enough veggies to make yourself (and your mother!) proud.
Classic Black Bean & Veggie Chili
1 teaspoon olive oil
1 onion, diced small
1 green bell pepper, seeded and diced small
3 cloves garlic, minced
1 large carrot, diced small
1 pound zucchini, cut into medium dice
1 cup corn, fresh or frozen (thaw first if frozen)
1 1/2 cups vegetable broth
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
Several pinches of freshly ground black pepper
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
1 15-ounce can black beans, drained and rinsed
1 cup lightly packed fresh cilantro, chopped
2 teaspoons agave nectar
2 tablespoons freshly squeezed lime juice
1. Preheat a 4-quart pot over medium-high heat. Saute the onions and bell pepper in oil until translucent, 4 to 7 minutes. Add the garlic and saute for another minute, using nonstick cooking spray or a splash of water if it's sticking.
2. Mix in the carrot, zucchini, and corn. Add the vegetable broth, chili powder, cumin, oregano, salt, and black pepper. The veggies should be mostly submerged, but it's okay if some are poking out; they will cook down.
3. Cover the pot and bring to a boil, keeping a close eye on it. Once boiling, lower the heat to a simmer and cook for about 10 minutes, until the carrots are fairly tender and the zucchini is soft. Add the tomatoes, tomato paste, black beans, and cilantro, cover, and cook for about 10 more minutes. Mix in the agave and lime juice. Taste for salt and seasoning.