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Meaty Black Bean Chili

Meaty Black Bean Chili

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

  • Yield: Makes 8 servings
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes

Ingredients

  • 3 (15-oz.) cans black beans
  • 1 large sweet onion, chopped
  • 1 pound ground round
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 (14-oz.) can low-sodium fat-free chicken broth
  • 2 (14.5-oz.) cans petite diced tomatoes with jalapeños
  • Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips

Preparation

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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Meaty Black Bean Chili Recipe

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