Black Bean Chili|This Is Why I’m Full
The Hubby and I have been talking about making chili all winter, but until this recipe I didn’t find one that really sounded good to me. I used ground turkey instead of ground beef, because like I said, I’m not the hugest fan of ground beef. The original recipe that I found was vegetarian and had some kind of meatless crumble thing and I didn’t want to try that at all, so I went with meat in our Black Bean Chili!
Let us know what you think of our delicious Black Bean Chili and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Ingredients
- 3 can black beans 15-oz.
- 1 large Onion chopped
- 1 lb ground beef
- 2 tbsp vegetable oil
- 4 tsp Chili powder
- 1 tsp ground cumin
- 1/2 tsp pepper
- 1/4 tsp Salt
- 1 can low-sodium fat-free chicken broth 14-oz.
- 2 can petite diced tomatoes with jalepeños 14.5-oz.
Servings: -8
Units:
Instructions
- Rinse and drain 2 cans black beans. (Do not drain third can.)
- Sauté chopped onion and ground beef in hot oil in a large Dutch oven over medium heat 6 minutes.
- 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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