Easy Spicy Beef and Black Bean Chili
This quick recipe for Easy Beef and Black Bean Chili is perfect for this chilly weather. Spicy enough to warm you up from the inside out and packed with tasty meat, beans and veggies, this hearty (and healthy!) meal is a real crowd pleaser.
Ingredients
- 1 lb Ground Beef preferably 85/15. Or substitute ground turkey, ground chicken, ground pork, minced mushrooms or meatless chunks like Impossible.
- 1 Yellow Onion medium dice
- 2 Bell Pepper medium dice
- 1-2 Jalapeños optional, small dice
- 6-8 cloves Garlic chopped fine
- 3 tablespoon Chili Powder
- 1 tablespoon Dried Mexican Oregano
- 1 ½ teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Cayenne optional
- 1 can RoTel drained
- 2 cans Black Beans
- 3 tablespoon Tomato Paste
- Kosher Salt and Pepper to taste
Optional Toppings
- Shredded Cheese
- Fresh Cilantro
- Sliced Green Onions
- Sour Cream or Greek Yogurt
Instructions
- Set a heavy bottomed dutch iron over medium high heat. Add the ground beef and a five finger pinch of kosher salt and brown it all the way through, cutting the meat up into small bits with your spatula.
- Add the onion, bell peppers and jalapeños to the mix with another pinch of salt. Stir to coat and cook until the veggies are beginning to soften and become translucent.
- Add the garlic and spices and cook until fragrant, about another 45 seconds.
- Add the RoTel, beans, and tomato paste, stirring to combine. Reduce the heat to a simmer and cook until everything is warmed through. Season with salt and pepper as needed.
- Feel free to keep the pot warming on the stovetop all day long. The seasonings will continue to mesh and meld. Otherwise, scoop it into bowls, over baked potatoes, french fries, burgers or hot dogs and enjoy!
Notes
- Nutrition facts do not include optional toppings
- Cut back on prep time by using frozen chopped onions and peppers
- Chili will keep in the refrigerator for up to a week or in the freezer for up to three months
- If you are averse to spicy foods, remove the seeds and membranes from the jalapeño prior to chopping, or omit it entirely. You can also cut back on or omit the cayenne!
Nutrition
Calories: 272kcalCarbohydrates: 24gProtein: 17gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 143mgPotassium: 710mgFiber: 9gSugar: 4gVitamin A: 2115IUVitamin C: 48mgCalcium: 80mgIron: 4mg
Tried this recipe?Let us know how it was!