Beef and Black Bean Chili

total time: 15 minutes


7 (1-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 236
Caloriesfromfat 15 %
Fat 3.9 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.8 g
Carbohydrate 27.6 g
Fiber 5.2 g
Cholesterol 38 mg
Iron 0.0 mg
Sodium 229 mg
Calcium 0.0 mg


1 pound ground round
2 (15-ounce) cans no-salt-added black beans, undrained
1 cup medium or hot chunky salsa
2 (8-ounce) cans no-salt-added tomato sauce
1 tablespoon chili seasoning mix
Low-fat sour cream (optional)
Shredded reduced-fat Cheddar cheese (optional)


Cook meat in a large saucepan over medium-high heat until meat is browned, stirring until it crumbles. Drain, if necessary.

While meat cooks, drain and mash 1 can of beans. Add mashed beans, undrained beans, salsa, tomato sauce, and seasoning mix to saucepan; stir well. Cook over medium heat 10 minutes or until thoroughly heated.

Spoon into serving bowls. If desired, top with sour cream and shredded cheese.