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Mexican Black-Bean Chili

If you're looking for an easy chili recipe, check out this Mexican-inspired black bean chili. It features ground chuck, onion, bell pepper, and traditional chili spices. For more easy chilis, check out our complete chili recipe collection.

Cooking Light NOVEMBER 1997

  • Yield: 6 servings (serving size: 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon cilantro)


  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 pound ground chuck
  • 1 1/2 cups no-salt-added beef broth
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 garlic cloves, crushed
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 2 (15-ounce) cans black beans, drained
  • 6 tablespoons fat-free sour cream
  • 6 tablespoons chopped fresh cilantro


Place a large nonstick skillet over medium-high heat until hot. Add first 3 ingredients; cook until browned, stirring to crumble. Drain well; return meat mixture to pan. Add broth and next 8 ingredients (broth through beans); bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.

Ladle chili into soup bowls; top with sour cream and cilantro.

Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 30%
  • Fat: 11.6g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.4g
  • Carbohydrate: 35.5g
  • Fiber: 5.5g
  • Cholesterol: 44mg
  • Iron: 4.9mg
  • Sodium: 529mg
  • Calcium: 103mg

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Mexican Black-Bean Chili recipe