Tex-Mex Black Bean Chili Recipe

This vegetarian chili can be served as a main or side dish. It can also be used as a filling for tacos, burritos and quesadillas.

INGREDIENTS

• 1 cup grape tomatoes, halved
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup canned pinto beans, drained and rinsed
• 1/2 cup peeled, cubed sweet potato, blanched
• 1/4 cup corn kernels
• 1/4 cup tomato paste
• 1 small onion, diced
• 1 stalk celery, diced
• 1 jalapeño pepper, seeded and diced
• 1 tbsp concentrated veggie bouillon paste or 1 veggie bouillon cube
• 1 tbsp chili powder
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/4 tsp each salt and pepper


INSTRUCTIONS

1.Toss together tomatoes, black beans, pinto beans, sweet potato, corn, tomato paste, onion, celery, jalapeño, veggie bouillon, chili powder, garlic, cumin, salt and pepper.

2.Add chili mixture to Microwavable Meal Prep Bag. Vacuum seal in bag as per FoodSaver® vacuum appliance guidelines. Freeze for up to 3 months.

3.When ready to cook, place bag printed side down or standing up in microwave oven. Microwave for 12 to 14 minutes. (While cooking, the bag may slowly inflate and deflate. A vent in the bag will allow steam to escape and a slight whistling sound may be heard.)

4.Wait for 30 to 60 seconds before opening carefully.

Tip:Garnish with shredded Cheddar cheese, dollop of salsa and sour cream, and sprinkle with chopped green onions if desired.

NUTRITION FACTS

Per 1/2 recipe
Calories 250
Total Fat 2.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 1370mg
Carbohydrate 53g
Dietary Fiber 13g
Total Sugars 10g
Protein 12g
Vitamin D 0mcg
Calcium 140mg
Iron 4.5mg
Potassium 1250mg

NUTRITION CLAIMS

✔ Low in fat
✔ Saturated Fat-Free
✔ Excellent source of fibre
✔ Good source of iron
✔ Good source of potassium