The weather around here has been crazy lately: snow flurries then blue skies, freezing mornings and warm afternoons...I'm just ready for spring to get here! Since we still have had quite a few chilly evenings, I made a batch of this black bean chili last week. It was SO good, and it honestly might become my go-to chili. The black beans make it extra filling (not to mention a little healthier!), and we've been eating this like crazy for the past week. Hope you have a fantastic weekend!
Black Bean Chili
3 (15 oz.) cans black beans
1 Tbsp olive oil
1 large onion, chopped
1 lb ground beef, cooked and drained
4 tsp chili powder
1 tsp ground cumin
1/2 tsp freshly ground pepper
1/4 tsp salt
1 1/2 cups chicken broth
3 (14.5 oz) cans petite diced tomatoes, any variety (the kind with green chiles or jalapenos are my favorite)
toppings: sour cream, shredded cheddar cheese, lime wedges, corn chips, cilantro
Rinse and drain 2 cans of black beans. Do not drain the third can.
Sauté chopped onion in heated olive oil in a large Dutch oven over medium heat 6 minutes. Add the cooked ground beef and cook another minute longer. Stir in the chili powder, cumin, pepper, and salt; sauté 1 minute. Stir in drained and undrained black 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.
source: recipe adapted from Southern Living, November 2007