Spicy (or not*) Black Bean** Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2-15oz cans black beans2-14.5oz cans tomatoes with green chilies1lb. Ground Sirloin (10% fat content at most)1 cup raw onion1 cup bell pepper (I use sweet reds)1 fresh jalapeno pepper or 2 tbsp of the canned variety, chopped2 Tbsp chili powder, divided1 Tbsp ground cumin, divided2 tsp garlic powder, divided3-5 cloves garlic, divided (to taste, nutrition info is for 5 cloves)Juice from 2 lime wedges (1/4 lime each)1-2 Tbsp waterSalt & Pepper to taste (optional)Toppings: (Optional and NOT included in nutritional info):Cheddar cheeseSour creamGreen onionsCorn chipsTortilla chips
In large stockpot, combine black beans, tomatoes, 1 tbsp chili powder, 1/2 tbsp cumin, 1 tsp garlic power, 1/2 of your fresh garlic, lime juice, and 1/2 of the salt and pepper that you would like to include. If you are using the canned variety of jalapeno peppers, add those to the stock pot as well (if you are using the fresh peppers, they will be cooked with the other vegetabes first). Set burner to medium-high heat and let it sit and heat up while you do the rest.
Meanwhile, in a large non-stick skillett, combine ground beef, onion, and fresh jalapeno peppers (you may want to use a bit of cooking spray or olive oil if your pans require it, but this is not included in the nutritional info). Cook until beef is brown and vegetables are just starting to brown. Drain any fat that is in the pan. Add the rest of the fresh garlic and seasonings that you set aside in step 1, and also 1-2 Tbsp water (just eyeball it); it's to keep the beef from geting too dry whil you are cooking the spices in and help the beef absorb the spices. If it looks too dry, add more water. Simmer for about 8 min.
Add the beef mixture to the bean and tomato mixture. Stir until well combined. Reduce head to med-low (or lower if your burners run hot) and simmer for at least 1/2 hour.
Top with cheese, sour cream, green onions, corn/tortilla chips, etc. (Toppings NOT included in nutritional info).
Makes about 12 one cup servings.
Serving Size: About 12 One cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user AUBREY_25_99.
Meanwhile, in a large non-stick skillett, combine ground beef, onion, and fresh jalapeno peppers (you may want to use a bit of cooking spray or olive oil if your pans require it, but this is not included in the nutritional info). Cook until beef is brown and vegetables are just starting to brown. Drain any fat that is in the pan. Add the rest of the fresh garlic and seasonings that you set aside in step 1, and also 1-2 Tbsp water (just eyeball it); it's to keep the beef from geting too dry whil you are cooking the spices in and help the beef absorb the spices. If it looks too dry, add more water. Simmer for about 8 min.
Add the beef mixture to the bean and tomato mixture. Stir until well combined. Reduce head to med-low (or lower if your burners run hot) and simmer for at least 1/2 hour.
Top with cheese, sour cream, green onions, corn/tortilla chips, etc. (Toppings NOT included in nutritional info).
Makes about 12 one cup servings.
Serving Size: About 12 One cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user AUBREY_25_99.
Nutritional Info Amount Per Serving
- Calories: 176.2
- Total Fat: 4.6 g
- Cholesterol: 21.0 mg
- Sodium: 376.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 6.1 g
- Protein: 14.4 g
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