Recipe: Black Bean Chili With Cornbread Croutons

  • Updated: February 5, 2014 - 1:34 PM

Black Bean Chili with Cornbread Croutons √

Serves 4.

Note: From Meredith Deeds.

• 1 tbsp. olive oil

• 1 onion, chopped

• 1 serrano chile, seeded and minced, optional

• 2 tbsp. salt-free chili powder

• 2 tsp. ground cumin

• 1/2 tsp. salt

• 2 (14-oz.) cans salt-free black beans

• 1 (14-oz.) can diced tomatoes

• 1 c. low-sodium chicken or vegetable stock

• Cilantro leaves, for garnish

• Lime wedges, for garnish

• Cornbread croutons, for garnish (see recipe)


Heat the oil in a large pot over medium heat. Add the onions and sauté for 6 minutes, or until softened. Add the chile, if using, and continue to cook for another 2 minutes.

Add the chili powder, cumin and salt. Cook for another minute. Add the beans, tomatoes and stock. Bring to a boil. Reduce heat to low and simmer for 20 minutes. Ladle into serving bowls and garnish with the cilantro and lime wedges on the side. Garnish with croutons.

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