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Barbecue Black Bean Chili

Pillsbury Kitchens
Updated May 6, 2010
Bake-Off® Contest 41, 2004
Paula Murphy
Richmond, Virginia
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Chili meat is replaced with sassy barbecue pork or chicken in this updated version of a classic.

Barbecue Black Bean Chili

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 13
  • Servings 6
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Ingredients

Chili

  • 1 container (18 oz) refrigerated original barbecue sauce with shredded pork or chicken
  • 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 can (14 oz) beef broth
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder

Toppings, if desired

  • Sour cream
  • Grated cheese (such as Colby-Monterey Jack or Cheddar)
  • Thick & chunky salsa
  • Old El Paso™ pickled jalapeño slices and/or chopped green chiles
  • Red pepper sauce
  • Tortilla chips
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 4 1/2-quart Dutch oven or 4-quart saucepan, mix all chili ingredients. Heat over medium-high heat to boiling, stirring occasionally.
  • Step 
    2
    Reduce heat; simmer uncovered 20 minutes, stirring occasionally.* Serve with choice of toppings.

Nutrition

380 Calories
6g Total Fat
24g Protein
64g Total Carbohydrate
23g Sugars

Nutrition Facts

Serving Size: 1 Serving (without toppings)
Calories
380
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
1870mg
78%
Total Carbohydrate
64g
21%
Dietary Fiber
11g
44%
Sugars
23g
Protein
24g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 Starch; 1 Vegetable; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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