Cook the Book: Healthy and Delicious Black Bean Chili

It's rainy and cold as I type this—the kind of day that puts me in the mood for some hot, stick-to-the-ribs dish—like this Healthy and Delicious Black Bean Chili.

It's adapted from The Culinary Institute of America's Techniques of Healthy Cooking.

Healthy and Delicious Black Bean Chili

- yields 2 quarts -

Cook the Book: Healthy and Delicious Black Bean Chili

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About This Recipe


  • 1/2 fluid ounce (15 mL) olive oil
  • 12 ounces (340 grams) diced onions
  • 1/2 ounce (14 grams) minced garlic
  • 4 ounces (115 grams) diced celery
  • 5 ounces (140 grams) diced red peppers
  • 4 ounces (115 grams) diced green peppers
  • 1 minced jalapeño
  • 1 teaspoon (5 mL) coriander seeds, toasted and ground
  • 2 teaspoons (10 mL) cumin seeds, toated and ground
  • 1 tablespoon (15 mL) hot paprika
  • 1/4 teaspoon (1.25 mL) ground cinnamon
  • 1 pound (450 grams) cooked black beans
  • 2 pounds (910 grams) tomatoes, peeled, seeded, and chopped
  • 1/2 ounce (14 grams) Mexican chocolate
  • 1/2 ounce (14 grams) chopped cilantro
  • 1/2 teaspoon (2.5 mL) kosher salt
  • 1/2 teaspoon (2.5 mL) ground pepper


  1. 1

    Heat the oil in a large sauce pot. Add the onions and garlic and sauté until the onions are translucent. Add the celery and sweat 1 minute. Add the peppers and jalapeño. Sauté until very hot, about 2 minutes. Add the coriander, cumin, paprika, and cinnamon; sauté until aromatic, about 2 minutes.

  2. 2

    Add the beans and tomatoes. Simmer until the vegetables are tender and the flavors have developed, about 20 minutes.

  3. 3

    Just before serving, season the chili by adding the chocolate, cilantro, salt, and pepper.

  4. 4

    Try serving with a brown rice pilaf, tomato salsa, and baked tortilla chips.

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