Black Bean and Beef Chili
from Smells Like Home
Printer Friendly Version
10 one cup servings, 4 WW points per serving
3 cans (14-15 oz) black beans
1 can (14 oz) diced tomatoes or pint jar of canned tomatoes
1 diced chipotle chili pepper (canned in adobo sauce) or a pinch of ground chipotle chile powder
1 – 2 tbsp olive oil
1 lb very lean ground beef (less than 10% fat)
1 medium red onion, very finely diced
1 tbsp regular chili powder
1 1/2 tbsp ancho chile powder
Pinch ground chipotle chile powder
2 1/2 tsp ground cumin
2 cups beef stock or 1 (15 oz) can beef broth
2 tbsp tomato paste
Juice of 1/2 lime
1/4 cup cilantro, chopped
Kosher salt and fresh ground black pepper, to taste
- Drain 2 cans black beans into colander and rinse well, until no more foam appears. Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the diced chipotle chile pepper (or chipotle powder). Process the beans and tomatoes about 1 minute, until they are fairly smooth.
- In bottom of heavy soup pot or large Dutch oven over medium heat cook the beef and onions until the beef is no longer pink, drain. Add all the chile powders and cumin and saute about 30 seconds.
- Add beef stock, browned ground beef, pureed bean mixture, drained beans, and tomato paste and simmer over low heat, uncovered, 1 to 1 1/2 hours. Stir the chili occasionally to prevent any sticking on the bottom of the pot. After 45 minutes, check the seasonings and add more chile powder, salt, and/or pepper as needed. Or if using slow cooker add all the ingredients and cook on low for 4 hours.
- Just before serving Chili, stir in the chopped cilantro and lime juice and cook about 5 minutes. Serve chili hot with toppings of your choice.