I've been making this Black Bean Chili for years. It was always requested at company potlucks. Not only is this Chili healthy, it's also delicious. You an adjust the heat of the spice according to your preference.
Course Main Course
Cuisine Mexican, TexMex
Keyword Black Bean Chili
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 10servings
Calories 105kcal
Author Debby - www.AFeastfortheEyes.net
Equipment
1 Large Stock Pot with lid
Ingredients
1pound extra-lean ground beef
2tspolive oil
1largeonionchopped
1 large red bell pepperchopped
3cloves garlicminced
2Tbspchili powderadjust to your taste
1Tbspcumin
salt to taste
115 oz.canned tomato sauce
2Tbsptomato paste
1canRotel tomatoes10 oz. /or 1 can diced tomatoes and 1 can diced mild green chilis
1cupsalsamild or hot (according to your preference)
215 oz.Black Beansdrained/ or 2 cups fresh cooked black bleans
115 oz.corndrained; or fresh or frozen corn
¼low-sodium beef brothoptional; if chili is too thick
Instructions
Add the olive oil and cook the beef until no longer pink. Push to one side of the pot.
Add the onion and bell pepper and cook until just tender 3-5 minutes. Add the tomato paste and cook for 1-2 minutes more.Add the chili powder and cumin and cook until the spices turn a darker color (1-2 minutes.)Add the garlic. Combine the cooked veggies with the cooked beef.
Add the tomato sauce, Rotel (or diced tomatoes and mild green chili), the black beans and corn. Give a good stir to combine.
Taste and add salt and pepper to your personal preference. Adjust spices if you want more heat by adding more chili power and/or cayenne (if you like things really spicy.)
Cover and simmer on low heat for 45 minutes. NOTE: Sometimes I pour the chili into slow cooker on LOW for 1-2 hours.
When ready to serve, add chopped cilantro (completely optional).
Notes
RECIPE NOTES: Sometimes, I add an extra can of tomato sauce if I want a deeper flavor. If I don't have Ro Tel in my pantry, a can of diced tomatoes and diced green chilies works.