Picture this: it’s a chilly Tuesday evening, and you’re craving something warm, quick, and utterly satisfying. Enter the hero of the night—black bean chili. It’s like a cozy sweater for your taste buds, with spicy whispers of cumin and a zesty kick from lime that dances around like leaves in a brisk autumn breeze.
Steps
- Begin by dicing a yellow onion and mincing four cloves of garlic. Sauté them in a large pot with one tablespoon of olive oil over medium heat until the onions are softened, about 2-3 minutes.
- Add half a pound of ground beef to the pot. Cook and stir until the beef is thoroughly cooked, which should take about 5-7 minutes.
- Incorporate three drained 15-ounce cans of black beans, a 10-ounce can of diced tomatoes with green chiles (including the juices), a 6-ounce can of tomato paste, one tablespoon of chili powder, a teaspoon of ground cumin, half a teaspoon of smoked paprika, half a teaspoon of oregano, half a teaspoon of salt, and two cups of water.
- Stir all ingredients together until they are well mixed. Increase the heat to medium-high and cover the pot with a lid. Allow the chili to come to a simmer, then reduce the heat to medium-low.
- Let the chili simmer for about 15 minutes, stirring occasionally to blend the flavors and thicken the sauce. Taste, and add more salt if necessary. Serve with your preferred chili toppings or portion it out for meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 pound ground beef
- 3 cans (15 oz each) black beans, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (6 oz) tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 cups water
Nutritional Values
Calories: 2864kcal | Carbohydrates: 368g | Protein: 176g | Fat: 88g | Sodium: 10336mg | Fiber: 136g
FAQ
- Can I use a different type of meat or make this chili vegetarian?
- Absolutely! You can substitute the ground beef with ground turkey or chicken for a lighter option. For a vegetarian version, simply omit the meat altogether and add an extra can of black beans or some chopped vegetables like bell peppers or zucchini.
- How can I make the chili milder?
- If you prefer a milder chili, use plain diced tomatoes instead of the ones with green chiles. This will reduce the heat while still maintaining the overall flavor profile of the dish.
- What are some good toppings for black bean chili?
- There are plenty of toppings you can add to enhance your chili! Some popular options include fresh or pickled jalapeños, diced red onion, avocado, sliced green onion, cilantro, crushed tortilla chips, sour cream, cheddar cheese, fresh lime juice, and pico de gallo.
- How should I store and reheat leftovers?
- Store leftover chili in the fridge for up to five days. Reheat in the microwave in one-minute intervals, stirring between each, or on the stove over medium-low heat, stirring frequently. If it becomes too thick, add a little water. For freezing, divide into single-serving portions and store for up to three months. Thaw overnight before reheating.
- What can I serve with black bean chili for a complete meal?
- This chili is satisfying on its own, but pairing it with Jalapeño Cheddar Cornbread makes for a cozy and complete meal.
Tips
- Adjust Spice Levels: If you prefer a milder chili, consider using plain diced tomatoes instead of those with green chiles to reduce the heat.
- Enhance Flavors with Toppings: Add a variety of toppings such as fresh jalapeños, avocado, or cheddar cheese to enhance the flavor and texture of your chili.
- Storage Tips: For best results, store leftover chili in the refrigerator for up to five days or freeze in individual portions for up to three months. When reheating, you might need to add a little water if it thickens too much.
- Perfect for Meal Prep: This chili is ideal for meal prepping. Divide into single servings and refrigerate or freeze to have ready-to-heat meals throughout the week.
Equipment
- Large pot or Dutch oven – Essential for cooking the chili.
- Chef’s knife – For dicing onions and mincing garlic.
- Cutting board – For preparing vegetables like onions and garlic.
- Can opener – Necessary if you don’t have one for opening canned beans, tomatoes, and tomato paste.
- Measuring spoons – For accurately measuring spices and other ingredients.
