Description
This hearty Black Bean and Beef Chili combines rich flavors and nutritious ingredients for a satisfying meal.
Ingredients
Scale
- 2 cans (14 ounces each) black beans
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 can (14 ounces) petite diced tomatoes
- 1 cup very finely diced red onion (divided)
- 1 tablespoon regular chile powder (preferably New Mexico)
- 1 tablespoon ground Ancho chile pepper
- 1/4 teaspoon ground Chipotle chile pepper
- 2 teaspoons ground cumin
- 2 cups homemade beef stock or beef broth
- 2 tablespoons tomato paste
- 1/2 cup fresh-squeezed lime juice, divided
- 1 bunch chopped cilantro, divided
- Salt to taste
- Fresh ground black pepper to taste
- 2 avocados, finely diced
Instructions
- Drain 1 can of black beans into a colander and rinse well until no foam appears.
- Let beans drain while you use a food processor to puree the other can of undrained beans and the can of diced tomatoes together for about 2 minutes until fairly smooth.
- In a heavy soup pot, heat 1-2 teaspoons of olive oil and brown the ground beef, breaking it into small pieces.
- Remove the beef to a bowl, then add more olive oil and 1/2 cup chopped red onion to the pot.
- Lower the heat and cook the onions until softened, but not browning. Add all the chile powders and cumin and sauté for about 30 seconds.
- Add beef stock to the pan, then the browned beef, pureed bean mixture, drained beans, and tomato paste. Simmer uncovered for at least 30 minutes.
- While the chili simmers, dice avocados and mix them in a bowl with 1/4 cup fresh lime juice.
- Rinse and chop the remaining cilantro.
- Mix 1/2 cup of red onion and half the cilantro into the avocado-lime mixture to prevent browning.
- Once the chili thickens to your liking, stir in the remaining cilantro and 1/4 cup lime juice. Cook for about 5 more minutes.
- Taste and season with salt and black pepper if desired.
- Serve hot with avocado salsa on top and enjoy!
- For slow cooker: Add all ingredients except lime juice and cilantro, and cook 3-4 hours on high, or 7-8 hours on low. Stir in lime juice and cilantro last 15 minutes of cooking.
Notes
- Simmering at low heat for nearly two hours enhances flavor.
- Adjust the thickness of chili by modifying the amount of beef stock.
- Feel free to add hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg