black bean chili
(3 ratings)
This is a great chili recipe that can be easily adapted to what you happen to have on hand. Adjusting the heat level is easy too. I make it without meat, but have had friends make it with traditional ground beef and love it, too.
(3 ratings)
yield
6 serving(s)
Ingredients For black bean chili
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1/4 colive oil
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2 conion, chopped
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2 mdred bell peppers, coarsely chopped
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1 mdzucchini, chopped
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6 clovegarlic, chopped
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6 ozcooked ground beef (or frozen meatless substitute)
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2 Tbspchili powder
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2 tsporegano, dried
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1 1/2 tspcumin
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1/2 tspcayenne pepper
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32 ozblack beans, canned and drained (reserve 1/2 cup liquid)
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16 ozred kidney beans, canned and drained
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1 1/2 ccorn, frozen
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16 oztomato sauce
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salt and pepper
How To Make black bean chili
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1Heat oil in a heavy pot over medium heat. Add onions, bell peppers, zucchini and garlic; saute until onions soften.
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2Mix in meat (or meat substitute), chili powder, oregano, cumin and cayenne; stir 2 minutes.
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3Mix in beans, 1/2 cup reserved bean liquid, corn and tomato sauce; bring to a boil, stirring occasionally.
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4Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally. (About 15 minutes)
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5Season to taste with salt & pepper.
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6Top with your favorite toppings and serve! (Cilatro, sour cream, green onions or cheddar cheese are always a good choice.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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