Beef and Black Bean Chili

This recipe bumps up the beans, bell peppers, and onions for more flavor and antioxidants.

from Reverse Diabetes

Beef and Black Bean Chili

Quick look

  • prep 10 min    cook 1 hour
  • serves 6

Ingredients

  • 8 ounces of extra-lean ground beef
  • 1 carrot, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 can (28 ounces) chopped tomatoes with juice
  • 1 1/2 cups low-sodium beef broth
  • 1 tablespoon chili powder
  • 1/8 teaspoon ground black pepper
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons dried oregano
  • 3 tablespoons fresh cilantro

    How to make it  1 hour, 10 minutes

  • 1

    Cook the beef in a large soup pot over medium heat until browned all over, about 5 minutes.

  • 2

    Remove the beef to a bowl and add the onion, carrots, bell pepper, jalapeno peppers, and garlic to the pot. Cook until the vegetables are soft, about 8 minutes.

  • 3

    Add the tomatoes (with juice) beans, broth, Worcestershire, chili powder, cumin, oregano, black pepper, and reserved beef.

  • 4

    Bring to a boil over high heat. Reduce the heat to medium-low and cook until thickened and flavorful, about 45 minutes. Garnish with the chopped cilantro.

Nutritional Information(per serving)

  • Calories: 214
  • Fat: 3 g
  • Cholesterol: 20 mg
  • Sodium: 394 mg
  • Protein: 17 g
  • Fiber: 10 g