Spicy (or not*) Black Bean** Chili

Spicy (or not*) Black Bean** Chili
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Spicy (or not*) Black Bean** Chili calories by ingredient


This yummy chili will warm you up on those cold winter nights! The meat is seasoned separately from the beans and tomatoes for an extra yummy kick! This yummy chili will warm you up on those cold winter nights! The meat is seasoned separately from the beans and tomatoes for an extra yummy kick!
Number of Servings: 12


    2-15oz cans black beans
    2-14.5oz cans tomatoes with green chilies
    1lb. Ground Sirloin (10% fat content at most)
    1 cup raw onion
    1 cup bell pepper (I use sweet reds)
    1 fresh jalapeno pepper or 2 tbsp of the canned variety, chopped
    2 Tbsp chili powder, divided
    1 Tbsp ground cumin, divided
    2 tsp garlic powder, divided
    3-5 cloves garlic, divided (to taste, nutrition info is for 5 cloves)
    Juice from 2 lime wedges (1/4 lime each)
    1-2 Tbsp water
    Salt & Pepper to taste (optional)

    (Optional and NOT included in nutritional info):
    Cheddar cheese
    Sour cream
    Green onions
    Corn chips
    Tortilla chips


*If you don't like/want the heat, omit the jalapeno pepper and reduce the chili powder to 1 tbsp (or to taste). Also, make sure you use 'mild' green chilies and your tomato cans are not the 'spicy/chili ready' variety.

If you would like more heat, add about 1 tsp crushed red pepper - be careful m though! A little goes a long way.

**Any type of bean can be used to make this chili. I use black beans because they tend to be easier on my digestive system than pinto beans or kidney beans.

Remember: chili is always better the next day!


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.