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Amy's Black Bean Chili
Photo: Open Food Facts contributors (CC BY-SA)

Stews

Amy's Black Bean Chili

260 g

Excellent out of 100 Medium confidence
  • Contains seed oils
  • Certified organic
  • No additives
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Why it scores 94

Amy's Black Bean Chili scores 94 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Certified organic: Carries a certified-organic label. Info
  3. No additives: No food additives in the ingredient list. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Black Bean Chili

START100

Ingredients

  • Safflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [5]
subtotal−8

Nutrition per 100 g

  • Salt 0.4 g / 100 g
    Strong Contains some salt. [6]
subtotal−1

Bonuses

  • Certified organic
    Info Carries a certified-organic label. [7][8]
  • No additives
    Info No food additives in the ingredient list. [5]
subtotal+8
TOTAL 94Excellent

100 − 6 = 94

GTIN 00042272005307 · 2026-09-09

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy58 kcal
Fat0.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates9.6 g
Sugars1.2 g
Added sugars0 g
Fiber2.4 g
Protein2.9 g
Salt0.4 g

Serving: 1 can (416 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

ORGANIC BLACK BEANS, FILTERED WATER, ORGANIC TOMATO PURE, ORGANIC ONIONS, ORGANIC BELL PEPPERS, ORGANIC GREEN CHILES, ORGANIC HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, SEA SALT, ORGANIC SPICES, ORGANIC LIME JUICE, ORGANIC GARLIC, ORGANIC BLACK PEPPER, ORGANIC BASIL.

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest stews in the US

More from Amy's

Sources

  1. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  7. Regulation (EU) 2018/848 of 30 May 2018 on organic production and labelling of organic products

    European Union (Official Journal) · May 30, 2018 · Law

    eur-lex.europa.eu

  8. 7 CFR 205.102 Use of the term "organic" (National Organic Program)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2010 · Law

    “Any agricultural product that is sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s))” must be: (a) Produced in accordance with the requirements specified in § 205.101 or §§ 205.202 through 205.207”

    ecfr.gov