‘Tis the season for chili! Especially since my fiancé just got a new wire for his braces and is hurting pretty bad. I bought a huge pack of black beans from Costco awhile back and have been wanting to clear out my pantry, so I found this black bean chili recipe online. I changed the recipe a bit based on what veggies were on sale, personal preference, and to cook in my new Dutch oven. My fiancé was thoroughly impressed and declares it’s up there in his top chilis!
INGREDIENTS (for 6 quart Dutch Oven)
- 4 cans (15 oz) black beans
- 1 Tablespoon brown sugar
- 1 cup water
- 2 medium yellow onions
- 3 small bell peppers – I used one red, yellow, and green
- 2 lbs ground chicken – turkey or ground beef would be yummy too!
- 3 cups salsa – this is the “spice” of the chili, get your preference of mild, medium, or hot.
- 1 can (6 oz) tomato paste
- 3 Tablespoons chili powder
- 2 Tablespoons cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper
For Topping / Garnish
- 1 cup (8 oz package) sour cream
- 2 teaspoons lime juice
- 1/4 cup fresh chopped cilantro – keeping a few sprigs for garnish
STEP 1: Open and rinse 2 of the cans of black beans – ONLY 2 so far.
STEP 2: Add rinsed black bean to blender / food processor along with water and brown sugar. Blend until smooth – you might see some black bean specs, this is okay.
STEP 3: Rinse last 2 cans of black beans. Add pureed black bean mixture and rinsed whole black beans to a bowl and mix.
STEP 4: Chop onions and bell peppers. I used my NINJA / food processor to chop these very small and evenly. I typically like my veggies large (a chunkier chili), but since my fiancé’s teeth hurt so much from his new wire, I decided to make these pretty small.
STEP 5: Mix dry ingredients.
STEP 6: Warm 5-6 quart Dutch oven over medium heat. Spray bottom with cooking spray. Heat ground meat until crumbly – stirring often.
STEP 7: While meat is heating, make the topping by mixing together sour cream, lime juice, and cilantro – be sure to keep a few sprigs for garnish.
STEP 8: Once meat is crumbly, add vegetables and cover for 3-5 minutes. Uncover and add dry seasonings – blending well.
STEP 9: Stir in black bean mixture.
STEP 10: Add salsa and tomato paste. Stir together until well mixed.
STEP 11: Reduce heat to low and cover for 1 hour.
STEP 12: Serve hot with garnish of 1 Tablespoon sour cream mixture and sprig of cilantro. Enjoy with some cornbread for a filling meal.