“I made this up the other day when I was craving something "tex-mex" but on the healthier side. It is very versatile, so feel free to adapt with whatever veggies or beans you have on hand!”

Ingredients Nutrition


  1. Heat oil in a large (4-qt or larger) pot.
  2. Add onions and cook over medium heat, stirring occasionally, until translucent.
  3. Add bell pepper and jalapeno or serrano, and cook for about a minute.
  4. Add celery, carrots, and zucchini, cover and cook for a few more minutes until they start to soften.
  5. Add the diced tomatoes, tomato sauce, corn, and pinto beans. Reserve 1/4 cup of the black beans and add the rest to the pot.
  6. Add 1 1/2 cups of water.
  7. Stir in the chili powder, garlic powder, cumin, and salt. Let the contents of the pot come to a boil.
  8. Meanwhile, combine the 1/4 cup reserved black beans and 1/2 cup water, and blend using a stick blender or food processor.
  9. Add this bean-water mixture to the pot.
  10. Once the chili is brought to a boil, turn down the heat and simmer for 10-15 minutes.
  11. Turn off the heat and stir in the lime juice and cilantro.
  12. Serve hot with your choice of accompaniments.
  13. Note: If it gets too thick, you can thin the chili by adding a couple tablespoons of water at a time until it is to your liking.
  14. Serving suggestion: We had this with a tablespoon each of fat-free sour cream and guacamole mixed into in each bowl, and baked tortilla chips on the side.

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