Black Bean Chili - a hearty, beefy chili rich with tomatoes, black beans, and spices. Top with sour cream and fresh cilantro. Pass lime wedges.
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 thing 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.
Add This One to Your Tailgate Lineup
This is a great recipe to take tailgating this weekend. I've posted a few chili recipes here on Never Enough Thyme in the past - a Vegetable Chili, a White Bean Turkey Chili, and a Quick and Easy Chili (and there are even more linked at the bottom of this post) 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 - a hearty, beefy chili rich with tomatoes, black beans, and spices. Top with sour cream and fresh cilantro. Pass lime wedges. Click To Tweet
How to Make Black Bean Chili
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.
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.
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!
More Chili Recipes on Never Enough Thyme:
Chili Recipes from Other Bloggers:
- Beef and Three Bean Chili from Pinch my Salt
- Simply Recipes' Chili Con Carne
- Texas Chili from Homesick Texan
- Cowboy Bacon Chili Cheese Fries from White on Rice Couple
- No Recipes' Lamb Green Chili
- Food Renegade's Caveman Chili
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Black Bean Chili
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
- Place a large saucepan or skillet over medium-high heat.
- Add the olive oil, onion, bell pepper, garlic and ground chuck.
- Cook, stirring, until ground beef is browned.
- Drain well and return mixture to the pan.
- Add the broth and next 11 ingredients (broth through beans).
- Bring to a boil, reduce the heat to a simmer and cook 15-20 minutes or until slightly thickened. Stir occasionally while simmering.
- To serve, ladle chili into bowls. Top with sour cream and cilantro. Pass lime wedges.
Notes
Nutrition
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Joycelyn says
Hi Lana
Wondering what size can tomatoes you used as we have 10oz, 14oz, 19oz, and 28oz available where I am.
Thank you
Lana Stuart says
I use the standard 14.5 ounce cans, Joycelyn. Same for the beans.
Joycelyn says
Thank you, Lana.
Jo says
Looks delicious. Would love for you to share this with us over at foodepix.com.
Layla says
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
Robyn | Add a Pinch says
This looks so good for lunch today! This cold snap we're having makes me want soup, soup, and more soup!
Mary says
Wonderful chilli, full of flavor - love your instructions - I'm going to sign up to follow you!
Mary
Alison @ ingredients, Inc. says
Can't wait to try this one!