The other night I got a hankering for chili and cornbread. Although I've made versions of this before, the flavors really came together in this batch, so I decided to share the recipe. I wrote it down after the fact, so hopefully my memory served me (and you). As you can see, it's also incredibly healthy. The combination of beans and mushrooms make this a fiber-rich meal that's sure to satisfy your appetite.

Black Bean Mushroom Chili

Serves 4 (generous portions)


2 t. olive oil

1 large onion, diced

1 small sweet potato, cubed

8 oz. white mushrooms, sliced (can include stems)

3 cloves garlic, minced

2 t. cumin

1/4 t. coriander

1 t. chili powder

2 c. black beans

14 oz. fire-roasted tomatoes

14 oz. water

salt (to taste)

cilantro, for garnish

Plain yogurt or sour cream (optional)

Cheddar cheese (optional)





In a large-ish pot or Dutch oven, sautée onions and sweet potato in olive oil over medium heat until the onions start to get translucent. Add mushrooms and continue to cook until mushrooms start to shrink. Add garlic, sautée for one minute. Add spices and cook for another 30 seconds. Add black beans, tomatoes and water and simmer about 15 minutes to let flavors combine and vegetables cook through. Taste and add salt or additional spices as desired. Serve with chopped cilantro and a dollop of plain yogurt and a sprinkling of grated cheddar cheese, if you'd like. Enjoy!

Nutrition information

Calories: 217; Sodium: 158 mg (higher if you add salt); Fiber: 11 g; Vitamin A 106%; Folate 43%; Potassium: 32% DV; Vitamin C: 27% DV; Iron 22%