Black Bean Chili
A hearty and flavorful black bean chili featuring tender beef chunks, smoky tomatoes, and a blend of chili spices. Perfect for cozy dinners, it offers a satisfying combination of heat and savory richness that appeals to meat lovers and chili enthusiasts alike.
Ingredients
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the beef chunks and stir until browned on all sides.
- Add the remaining ingredients, except the beans; mix well and bring to a boil.
- Reduce heat to low; cover and simmer for 45 to 50 minutes or until beef is very tender.
- Stir in the rinsed and drained black beans.
- Heat thoroughly before serving.
Tips & Substitutions
For added depth, consider browning the beef in batches to avoid steaming. If you want a vegetarian version, substitute the beef with extra black beans or lentils. You can also use diced vegetables like bell peppers or zucchini for added texture. Adjust the spice level by adding more or less crushed red pepper to suit your taste.
Serving Suggestions
Serve the Black Bean Chili with warm cornbread or over rice for a hearty meal. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream for extra flavor. It pairs beautifully with Tamale Bites for a complete spread. Consider offering tortilla chips on the side for added crunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in portions for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stovetop or in the microwave until heated through. Stir well before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Chili contains roughly 483 calories, with 69g protein, 29g carbohydrates, and 12g fat. It is an excellent source of protein (137% of the Daily Value), vitamin C (65% of the Daily Value), and iron (53% of the Daily Value). Note that it is relatively high in sodium, at 882mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and then transfer it to the slow cooker along with the remaining ingredients (except for the beans). Cook on low for 6-8 hours or on high for 3-4 hours, then stir in the beans before serving.
How can I make this chili spicier?
To increase the heat, add more crushed red pepper or include diced jalapeños or serrano peppers when cooking. Additionally, using spicier varieties of Ro-Tel tomatoes can enhance the overall spice level of the chili.
Can I use canned beans instead of dried?
Absolutely! The recipe already calls for canned black beans, which are convenient and save time. Just make sure to rinse and drain them well before adding to the chili to reduce sodium content and improve flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).