Mash 1 cup of the rinsed and drained black beans (this can be done with a fork, or pulse in a food processor; aim for a coarse mash, not puree).
Place the mashed beans, remaining beans, tomatoes and chilies and their juices, and chili powder in a large saucepan set over medium-high heat.
Bring to a boil; boil stirring occasionally, for 3 minutes.
Reduce heat to low and simmer, uncovered, for at least 20 minutes, stirring a few times. If the chili becomes too thick, add some water.
At this point you can stir in a few handfuls of chopped greens like spinach or kale if desired.
Serve plain, or add your favorite toppings such as chopped cilantro, lime juice, diced avocado for healthy fats, non-dairy plain yogurt or low-fat sour cream, shredded cheese, toasted pepitas.

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Prep time

5 minutes

Cook time

23 minutes

Calories

247 Kcal

Serves

Ingredients

2 15-ounce cans blacks beans, rinsed and drained (can sub other beans like kidney or pinto)
2 10-ounce cans tomatoes with green chilies, Undrained
2 tablespoons chili powder

Nutrition

Mash 1 cup of the rinsed and drained black beans (this can be done with a fork, or pulse in a food processor; aim for a coarse mash, not puree).
Place the mashed beans, remaining beans, tomatoes and chilies and their juices, and chili powder in a large saucepan set over medium-high heat.
Bring to a boil; boil stirring occasionally, for 3 minutes.
Reduce heat to low and simmer, uncovered, for at least 20 minutes, stirring a few times. If the chili becomes too thick, add some water.
At this point you can stir in a few handfuls of chopped greens like spinach or kale if desired.
Serve plain, or add your favorite toppings such as chopped cilantro, lime juice, diced avocado for healthy fats, non-dairy plain yogurt or low-fat sour cream, shredded cheese, toasted pepitas.

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