Black Bean Chili with Salsa Fresca

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
155
protein 
8 g
sodium 
450 mg
carbohydrates 
28 g
fat 
3 g
fiber  
9 g
cholesterol 
0 mg
Servings 
8 (¾ cup ea.)
Ingredients 

1 14-oz can organic black beans
1 cup diced fresh tomatoes
½ cup chopped, fresh cilantro
1¼ cups minced red onions
1 Tbsp chili powder
1 Tbsp minced garlic cloves
3½ cups water
2 tsp ground cumin
2 tsp sea salt
1-2 tsp freshly ground black pepper

Salsa Fresca
5 roma tomatoes, diced
¼ med red onion, diced
Juice of ½ lime
1 tsp minced garlic
2 Tbsp chopped fresh cilantro
Pinch sea salt
Pinch freshly ground black pepper

Instructions 
  1. In a large saucepan, combine black beans, tomatoes, cilantro, onions, chili powder, garlic, water, cumin, salt and pepper and simmer over low heat for 1 hour.
  2. In a medium bowl, combine all ingredients for Salsa Fresca.
  3. Serve ¾ cup chili with 1 tablespoon Salsa Fresca.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.