Black Bean Chili

by Lana Stuart on September 30, 2011 · 21 comments

Black Bean Chili

Well y’all, Fall is definitely starting to show her face around here. You know, here in the South, Fall can be a real tease. She shows up with her nice cool temperatures for a day or two and then…poof!…she’s gone again. She brings you a nice crisp morning one day and then the next it’s so hot and muggy you wonder if it isn’t really July. Yep, Fall is a real flirt.

Just about the only constant about Fall in the South is football. And you had better believe we take it seriously. Whether high school or college, allegiances are strong. Mighty strong. And along with football comes tailgating. Depending on the game’s outcome, the tailgating may just be the best part of the day. Fans gathering together to share food, support their team and talk trash about the opponent. It’s all part of the football experience.

We’re getting our first cool weather of the year this weekend. The temperature on Sunday morning will be hovering in the low 40’s. Most definitely football weather! I’ve even seen a leaf or two starting to change colors. Perfect weather for this delicious Black Bean Chili that I’m sharing with you today. It’s a great recipe to take tailgating this weekend. I’ve posted a few chili recipes here on Never Enough Thyme – a Vegetable Chili, a White Bean Turkey Chili, and a Shortcut Chili that are all great recipes, but I think this Black Bean Chili is my new favorite. It’s rich from the tomatoes and spices and has the heartiness of beef and black beans. Great combination.

Black Bean Chili Meat Mixture

You’ll start by putting a large pot or skillet over medium-high heat. When the pan is hot, add the olive oil followed by the onions, bell pepper, garlic and ground beef. Cook the mixture, stirring often, until the beef is browned. Drain it and return it to the pan.

Spices for Black Bean Chili

I always like to prep and measure my ingredients so that they’re ready before I start a recipe. Because I’m often cooking with one hand and photographing with the other, it helps me avoid mistakes and stay focused on the recipe. Besides I just love seeing all those colorful spices ready to go into the pot. I think they’re lovely on their own.

Add remaining ingredients to Black Bean Chili

After you’ve returned the drained meat mixture to the pan, add the beef broth, diced tomatoes, spices, black beans and tomato paste. Stir well to combine. Bring the pot to a boil, reduce the heat and simmer for 15-20 minutes or until slightly thickened.

To serve, ladle the chili into bowls and top with sour cream and fresh cilantro. Pass lime wedges.

Enjoy!

Black Bean Chili

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Black Bean Chili

A hearty chili full of tomatoes, black beans and fragrant spices.

Ingredients

  • 2 tblsp. olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 lb. ground chuck
  • 1 ½ cups beef broth or stock
  • 1 tblsp. chili powder
  • ¼ tsp. onion powder
  • ¼ tsp. red pepper flakes
  • 1 tsp. ground cumin
  • ½ tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 cans diced tomatoes, undrained
  • 1 can tomato paste
  • 2 cans black beans, drained and rinsed
  • Garnishes: sour cream, chopped fresh cilantro and lime wedges

Instructions

  1. Place a large saucepan or skillet over medium-high heat.
  2. Add the olive oil, onion, bell pepper, garlic and ground chuck.
  3. Cook, stirring, until ground beef is browned.
  4. Drain well and return mixture to the pan.
  5. Add the broth and next 11 ingredients (broth through beans).
  6. Bring to a boil, reduce the heat to a simmer and cook 15-20 minutes or until slightly thickened. Stir occasionally while simmering.
  7. To serve, ladle chili into bowls. Top with sour cream and cilantro. Pass lime wedges.
http://www.lanascooking.com/2011/09/30/black-bean-chili/

Other chili recipes you might enjoy from around the internet:

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{ 20 comments… read them below or add one }

1 blueviolet September 30, 2011 at 1:47 pm

It sounds really good! I don’t know why I’ve never thought to add black beans to my chili or cumin for that matter. Thanks for the recipe!

Reply

2 Lana September 30, 2011 at 9:57 pm

You’re welcome. Hope you enjoy it!

Reply

3 claudia lamascolo September 30, 2011 at 2:39 pm

Black bean can adorn my table every night of the week and this one would be#1 on the list of chili’s I just this and leftovers are the best of all on top of chips and loads of cheese!!!!!

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4 Lana September 30, 2011 at 9:57 pm

Great idea for the leftovers, Claudia.

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5 Mari @ Mari's Cakes September 30, 2011 at 2:52 pm

Chili is one of my favorite plates. I usually use pinto beans or red kidney beans, but I am sure that with black beans it tastes just as great! I will try it next time.

Have a great weekend.

Reply

6 Lana September 30, 2011 at 9:58 pm

Chili is one of our favorites, too, Mari. And the black beans are just a nice change from the usual.

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7 Tickled Red September 30, 2011 at 4:01 pm

{giggle} I truly adore my husband but even more so during football season, cause’ he switches the channel to surfing. College football is good but I never grew up in a family where it was 24-7. Love your chili! I’ll have to make it for DS soon. Can I say go Tarheels here? ;-)

Reply

8 Lana September 30, 2011 at 9:59 pm

Well, we’re die hard Georgia Bulldog fans here, but of course you can pull for your Tarheels :-)

Reply

9 Shelby September 30, 2011 at 6:59 pm

Your Chili looks de-licious! The leaves up here are turning – I’m betting that further north of us the are at peak this weekend. I love fall when the air is a little cooler and the sun is out bright…those are the best days!

Reply

10 Lana September 30, 2011 at 10:00 pm

Our color won’t peak here until late October. And it’s always a glorious blaze when it happens.

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11 Rivki Locker October 1, 2011 at 10:43 pm

Here in NJ, fall lasts and lasts and lasts. This chili looks like the perfect fall dish.

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12 Barbara | Creative Culinary October 2, 2011 at 12:23 am

I should have eaten dinner huh? Now upstairs and to tired to do anything about it…maybe also should not be looking at this chili. Yum.

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13 Kate October 2, 2011 at 4:40 am

I agree – it is so much easier getting organized first – then the camera (or the puppies) can distract too much! Great chili…

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14 Drick October 2, 2011 at 10:08 am

oh yeah, that cool spell hit us too a couple of days ago, but you are right, we’ll be sweating under the hot sun in no time flat… now that chili is mighty fine for cool weather football watching, tailgating and partying …. would be great on gameday or anyday

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15 Cindi @ Frugal New England Kitchen October 2, 2011 at 10:17 am

Looks delicious, and I like how you measure your spices out ahead of time. Avoids leaving something out, which happens occasionally with distractions1

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16 Alison @ ingredients, Inc. October 2, 2011 at 1:06 pm

Can’t wait to try this one!

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17 Mary October 2, 2011 at 3:53 pm

Wonderful chilli, full of flavor – love your instructions – I’m going to sign up to follow you!
Mary

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18 Robyn | Add a Pinch October 3, 2011 at 8:56 am

This looks so good for lunch today! This cold snap we’re having makes me want soup, soup, and more soup!

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19 Layla November 16, 2011 at 10:09 pm

Made this for my boyfriend about a week ago. all the leftovers are already gone. needless to say he loved it, though it probably would have been better had I remembered the tomato paste, although I did subsitute one can of tomatoes for a can of fire roasted tomatoes to supplement some flavor

Reply

20 Jo December 10, 2011 at 12:13 am

Looks delicious. Would love for you to share this with us over at foodepix.com.

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