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hearty black bean chili

milesde2000 avatar
Recipe by
Denise Miles
@milesde2000
Auburn, AL

Fall is back, so why not make up a hearty black bean chili. Some of the ladies from my small group at church came by to make up dinner with me. It had a little bit of spice to it, but not too much if you’d like to spice it up, be my guest. My husband and I don’t like it that spicy. You can add cheese, sour cream, or crushed tortilla chips on top. It’s up to you.

yield 10 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For hearty black bean chili

  • 1 lb
    lean ground beef
  • 1 md
    bell pepper (any color), diced
  • 1 lg
    yellow onion, chopped
  • 4 clove
    garlic, minced
  • 2 Tbsp
    tomato paste
  • 3 can
    black beans, rinsed and drained
  • 1 can
    red kidney beans, drained slightly
  • 1-10 oz
    Rotel tomatoes with green chilies
  • 1-4 oz
    mild green chilies
  • 1 can
    Italian diced tomatoes
  • 3 Tbsp
    chili powder
  • 1 Tbsp
    Thai basil leaves, chopped, optional
  • SWEET SOUTHERN CORNBREAD INGREDIENTS
  • 1 c
    all purpose flour
  • 1 c
    yellow cornmeal
  • 3 tsp
    baking powder
  • 1 c
    milk (I used one percent milk)
  • 1 lg
    egg, beaten
  • 1/3 c
    canola or vegetable oil (not olive oil)

How To Make hearty black bean chili

  • 1
    Secure a deep 12-inch tall soup pot. Start by browning the ground beef over medium high heat.
  • 2
    Add the bell peppers, onions, garlic, and tomato paste and stir to coat everything together. Preheat the oven to 400 degrees F.
  • 3
    Sauté the vegetables with the meat until the vegetables are tender and softened.
  • 4
    Add in the black beans, kidney beans, Rotel, green chilies, diced canned tomatoes, chili powder, and Thai basil. Stir with a wooden spoon until all is combined. Turn down the heat and let simmer for 30 minutes.
  • 5
    Secure an 8 x 8 glass or metal pan. Spray it with cooking spray and set aside.
  • 6
    Combine all cornbread ingredients in a large bowl using a whisk. Pour into greased 8 x 8 pan and cook for 30 minutes.
  • 7
    Everything should be ready about the same time. It’s OK for your chili to keep cooking while cornbread is in the oven.
  • 8
    Serve hot. Cut up cornbread into nine squares. You may add honey jelly butter to your cornbread.
  • 9
    Enjoy.
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