Yes-You-Can Black Bean Chili
This meal comes together fast! Be sure to choose your favorite salsa for this recipe for a punch of flavor! Serve with a garden salad or a baked potato!
Makes 4 Servings
- 1 25-oz can (600 g) low-sodium black beans, drained, liquid reserved
- 1 16-oz (518 g) jar or container low-sodium salsa
- 8 oz (166 g) frozen corn
- optional freshly squeezed lime juice
- optional fresh cilantro
- optional hot sauce
Mix beans, corn, and salsa in a 5-quart pot. Add the reserved liquid to reach desired consistency. The more liquid, the “soupier” the chili will become.
Cook over medium heat for 10 minutes or until hot. Add optional toppings such as fresh lime juice, chopped cilantro, and/or hot sauce just before serving.
Protein: 13.1 g
Carbohydrate: 49 g
Sugar: 5.6 g
Total Fat: 1.3 g
Calories from Fat: 4.8%
Fiber: 15.8 g
Sodium: 244 mg