Rating: 4 stars
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This meat-filled black bean chili is a hearty recipe for cold evenings. A selection of toppings allows diners to suit their tastes.

Kate Nicholson, Birmingham, Alabama
Recipe by Southern Living November 2007

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and drain 2 cans black beans. (Do not drain third can.)

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  • 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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