This meat-filled black bean chili is a hearty recipe for cold evenings. A selection of toppings allows diners to suit their tastes.
Southern Living NOVEMBER 2007
1. Rinse and drain 2 cans black beans. (Do not drain third can.)
2. Sauté chopped onion and ground round in a large Dutch oven over medium heat 10 minutes or until meat is no longer pink. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.
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