Smoky Black Bean and Beef Chili

Name: Smoky Black Bean and Beef Chili
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (lean); 1 yellow onion (chopped); 2 clove garlic (minced); 1 red bell pepper (chopped); 1 jalapeño (seeded and minced); 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 28 ounce crushed tomatoes; 15 ounce black beans (rinsed and drained); 1 cup beef broth; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 8.5 ounce cornbread mix; 1 milk and egg (as per cornbread mix directions); 1 cup shredded cheddar cheese; 0.5 cup sour cream; 2 tablespoon fresh cilantro (chopped)

A rich and smoky chili featuring ground beef and black beans in a spiced tomato base, served with fluffy cornbread and your favorite chili toppings.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $9.75/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound ground beef (lean)
1 yellow onion (chopped)
2 clove garlic (minced)
1 red bell pepper (chopped)
1 jalapeño (seeded and minced)
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
28 ounce crushed tomatoes
15 ounce black beans (rinsed and drained)
1 cup beef broth
0.75 teaspoon salt
0.5 teaspoon black pepper
8.5 ounce cornbread mix
1 milk and egg (as per cornbread mix directions)
1 cup shredded cheddar cheese
0.5 cup sour cream
2 tablespoon fresh cilantro (chopped)

Instructions

Prepare cornbread according to package directions. Bake as directed. Keep warm or let cool slightly.
While cornbread bakes, brown the beef: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add 1 chopped yellow onion, 2 minced garlic cloves, 1 chopped red bell pepper, and 1 minced jalapeño to the pot. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Cook for 1 minute until fragrant.
Pour in 1 can crushed tomatoes and 1 cup beef broth. Stir in 1 can rinsed and drained black beans. Bring to a simmer.
Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow flavors to meld. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper, adding more to taste if desired.
Serve the smoky black bean and beef chili hot, alongside slices of warm cornbread. Offer shredded cheddar cheese, sour cream, and fresh cilantro as toppings.

Notes

Chili flavors deepen overnight, so this is an excellent make-ahead meal. For spicier chili, leave some seeds in the jalapeño or add a pinch of cayenne pepper.

Nutrition (per serving)

Calories: 1050
Protein: 72.3 g
Carbohydrates: 101.5 g
Fat: 38.6 g
Fiber: 20.3 g
Sodium: 1950 mg
Saturated Fat: 16.5 g
Sugar: 19.8 g
Cholesterol: 160 mg