Hearty Black Bean Chili
My husband and I love a good, hearty, easy to make chili … our sons, five and seven-years-old … well, it’s a work in progress. Someday they will appreciate an amazingly good homemade bowl of chili.
This is a Renaud in house chili recipe that has gone through a few revisions. I tested these measurements for you again just today, and it turned out delicious. Enjoy! Scroll for the printable 😉
The ingredients:
1.5 – 2 lbs of lean ground beef
1 medium sized onion, diced
2 cloves of garlic, crushed
1 can diced tomatoes, with juice
1 can tomato sauce
1 Tbs chili powder
1/4 tsp cayenne pepper (more or less to taste)
1/2 tsp cumin
1/2 tsp paprika
2 Tbs honey
1/2 Tbs juice from pickled jalapeño jar (optional)
1 can black beans RINSED
1 can corn, with juice
1.5 cups zucchini, diced (optional)
1 sweet pepper, diced (optional)
Salt & Pepper to taste
Brown ground beef (salted and peppered) with diced onion in a large pot on the stove over medium heat. Drain excess grease in a mug and allow grease to cool before you throw in the garbage. I probably don’t have to tell you that part … am I micro-managing?
Add garlic, tomatoe sauce, diced tomatoes with juice, chili powder, cayenne pepper, cumin, paprika, honey, and pickled jalapeño juice. Seriously, you need to keep pickled jalapeño juice on hand at all times. If you really like it spicy, chop up a couple pieces of the jalapeño to add to your chili.
Bring to a boil, then turn it down to low heat and allow to simmer slightly uncovered for 30 – 45 min, stirring from time to time, depending on how big of a hurry you’re in. Gotta cook those canned tastes out.
Halfway through the simmer time add corn with juice (!!!) and rinsed (!!!) black beans, so they don’t get overcooked. Did I mention to add the corn juice with the corn … and to rinse the black beans? I’m micro-managing again. Sorry. I trust you. You got this.
While the chili is simmering, dice up the zucchini and pepper, add them in for the last 7-10 minutes depending on how tender you want them to be. I like mine … not mushy.
Serve with grated cheese on top, or whatever you like to do with your chilli. Leftovers are great on nachos or for a taco salad.
Hearty Black Bean Chili
Easy, hearty, nutritious and gluten free. Make it less or more spicy by adjusting the cayenne pepper & pickled jalapeño juice amounts. Bon appétit.
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Ingredients
- 1.5 - 2 lbs of lean ground beef
- 1 medium sized onion, diced
- 2 cloves of garlic, crushed
- 1 can diced tomatoes, with juice
- 1 can tomato sauce
- 1 Tbs chili powder
- 1/4 tsp cayenne pepper (more or less to taste)
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 Tbs honey
- 1/2 Tbs juice from pickled jalapeño jar (optional)
- 1 can black beans RINSED
- 1 can corn, with juice
- 1.5 cups zucchini, diced (optional)
- 1 sweet pepper, diced (optional)
- Salt & Pepper to taste
Instructions
- Brown ground beef (salted and peppered) with diced onion in a large pot on the stove over medium heat. Drain excess grease in a mug and allow grease to cool before you throw in the garbage.
- Add garlic, tomatoe sauce, diced tomatoes with juice, chili powder, cayenne pepper, cumin, paprika, honey, and pickled jalapeño juice.
- Bring to a boil, then turn it down to low heat and allow to simmer slightly uncovered for 30 - 45 min, stirring from time to time, depending on how big of a hurry you're in. Gotta cook those canned tastes out. Halfway through the simmer time add corn with juice and rinsed black beans, so they don't get overcooked.
- While the chili is simmering, dice up the zucchini and pepper, add them in for the last 7-10 minutes depending on how tender you want them to be. I like mine ... not mushy.
- Serve with grated cheese on top, or whatever you like to do with your chili.
- Leftovers are great on nachos or for a taco salad.