Black Bean Chili
Weather: 48 degrees, mud puddles
What I’m listening to: pouring rain
It was wet and windy on Labor Day. The new yellow leaves on the trees were blowing around outside and landing on the deck. The tide was high and the seas were raging. Although we ran some errands, we mostly spent the holiday indoors. A big pot of chili was just exactly what we needed.
Chili and football. Football and chili. Ah, the glories of fall. This new chili recipe was a touchdown with the whole family.
Black Bean Chili
Adapted from Kalyn's Kitchen.
Ingredients
- 45 ounces canned black beans 3 (15oz) cans
- 14.5 ounces canned diced tomatoes
- 1 chipotle in adobo chopped (more if you like your chili hot)
- 1 lb lean ground beef
- 1 medium red onion peeled and diced
- 2 tablespoons chili powder
- 2½ teaspoons cumin
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 2 cups beef broth
- 1 tablespoon lime juice
- ¼ cup chopped cilantro
For Serving:
- grated jack cheese
- corn chips like Fritos
- chopped avocado
- diced red onion
- chopped cilantro
Instructions
- In a large pot (I used my dutch oven) over medium heat, begin to brown the ground beef.
- Meanwhile, drain and rinse two cans of black beans.
- To a blender or large food processor, add the undrained can of black beans, the diced tomatoes (with juice), and the chipotle. Blend until smooth.
- When beef is browned, add the onions and cook until opaque, 2-3 minutes. Add the spices, tomato paste, and salt. Cook, stirring, another 1-2 minutes until fragrant.
- To the pot, add the beef broth, drained black beans, and the contents of the blender. Stir to combine, bring to a simmer and reduce heat to low. Simmer, uncovered, 60-90 minutes (I did 90), stirring often to prevent chili from sticking. Chili will thicken as it simmers.
- Add the lime juice and chopped cilantro. Taste chili and check for seasoning. Add more salt if needed. Serve with jack cheese, corn chips, avocado, red onion, and fresh cilantro on top.
Notes
- Nutrition information does not include toppings.
Nutrition
Serving: 2 cupsCalories: 398kcalCarbohydrates: 43gProtein: 29gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 1738mgPotassium: 1204mgFiber: 17gSugar: 3gVitamin A: 1018IUVitamin C: 16mgCalcium: 136mgIron: 8mg
Tried this recipe?Let us know how it was!
hmmm- maybe we’ll make that today. It’s all rainy and stuff to boot!
Wish I could feel that fall chill and make some! We are still in the upper 90’s!
Looks great. Definately going to make this soon.
I’m ready for some good chili, and always like a variety. Thanks.
Good timing — I finally found black beans in Paris, and I’ve been craving chili. This is happening.
Happy to hear it! I hope you enjoy it. Your Nutella Meringues are lovely. 🙂
I love, love this post and linked to this recipe from Yahoo! Shine. You’ve got us ready for fall!
http://shine.yahoo.com/photos/10-gluten-free-recipes-fall-slideshow/
I am honored to be included in the Gluten Free lineup for Fall. Thank you so much!!! I have shared your link on Twitter and Facebook also. 🙂 Come back soon!
That looks and reads yummily! 🙂
Hi Maya-This chili is a keeper. My only other chili recipe was from my mom, it was good, but yours beats it. The chipotle and cumin make it great.
@Rhonda D Wow that’s such a big compliment! Thanks so much, Rhonda! 🙂
Could you make this in a crockpot? Sounds amazing and would love to come home to a bowl of chill!
Could you make this in a crockpot? Sounds amazing and would love to come home to a bowl of chill!