Beef and Black Bean Chili

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

[quicklook-recipe prep_time=”10 min” cook_time=”1 hour” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Cook the beef in a large soup pot over medium heat until browned all over, about 5 minutes.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add the tomatoes (with juice) beans, broth, Worcestershire, chili powder, cumin, oregano, black pepper, and reserved beef.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

[nutrition-info calories=”214″  fat=”3 g”  choles=”20 mg” sodium=”394 mg” protein=”17 g” fiber=”10 g”]

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Originally Published in Reader's Digest