• 2 cups dried black beans
  • 3 tablespoons peanut oil
  • 3 medium onions, chopped
  • ¼ cup chopped celery
  • ½ cup chopped red or green pepper (optional)
  • 2 teaspoons cumin seed
  • 2 teaspoons oregano
  • 4 tablespoons minced or pressed garlic
  • 3 tablespoons chili powder
  • 2 tablespoons minced roasted green chili pepper
  • 4 cups peeled, seeded tomatoes
  • OR
  • 3 cups canned tomatoes w/ juice
  • 2 cups thawed frozen tofu, crumbled (optional)
  • Plain yogurt
  • Fresh Tomato Salsa (see recipe)


Soak beans overnight, then cover with 1" water and cook until soft (2 hours or more).

Heat oil in a large heavy pan over moderate heat and cook onions, celery and fresh peppers in it until soft, about 5 minutes. Stir in cumin, oregano, chili powder, cumin, garlic and pepper to taste. Add tomatoes, and cook for 15 minutes.

Fold mixture into cooked beans, and add tofu if desired. Reduce heat and simmer about 45 minutes.

Serve with dollops of yogurt and Fresh Tomato Salsa

Chili, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Vegetarian
MacGourmet downloadBlack Bean Chili. To import, drag image to your MacGourmet recipe box.