Soups · No. 38
Weeknight Black Bean Chili
This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight.
Serves 6Total time 30 min358 calories per servingAmericanDinner
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 1/2 lb. ground beef
- 3 15oz. cans black beans, drained
- 1 10oz. can diced tomatoes with green chiles*
- 1 6oz. can tomato paste
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- ½ tsp salt
- 2 cups water
Method
- Dice the onion and mince the garlic. Add the onion and garlic to a large pot with the olive oil and cook over medium heat just until the onions are softened (2-3 minutes).
- Add the ground beef to the pot and continue to sauté until the beef is cooked through (5-7 minutes).
- Add the drained black beans, diced tomatoes (with juices), tomato paste, chili powder, cumin, smoked paprika, oregano, and water. Stir everything to combine.
- Place a lid on the chili and allow it to come up to a simmer. Let the chili simmer for about 15 minutes, stirring occasionally, to let the flavors blend and help the liquid thicken slightly.
- Taste the chili and add salt as needed (this will depend on the salt content of your canned goods. I added about ½ tsp). Serve with your favorite chili toppings and enjoy!
Notes
- From the family list: about 30 min, ~358 cal. Only half a pound of beef, lots of beans.
- Recipe notes from the site:
- *If you want a mild chili, you can use plain diced tomatoes instead of diced tomatoes with green chiles.
- Times from the recipe page: prep 10 min, cook 20 min, total 30 min.
- 358 calories per serving, from the recipe page (yield as listed: 6 (about 1.3 cups each)).
- Recipe and photo from Budget Bytes (budgetbytes.com), by Beth Moncel. Saved for personal use.