Black Bean Chili
This chili is hearty, slightly sweet, smoky, and full of flavour. Make it your own with your favourite ground protein to partner with the black beans. As an added bonus, we’ve included the recipes to make your own tortilla chips and lime crema to serve with this yummy chili!
- Pulse
- Beans
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Makes
- 6-8 servings
Nutrition
- Serving Size 1/6 of recipe
- Calories 331 Calories
- Fat 12 g
- Saturated Fat 4 g
- Cholesterol 54 mg
- Carbohydrate 33 g
- Fibre 11 g
- Sugars 10 g
- Protein 26 g
- Sodium 483 mg
- Potassium 1118 mg
- Iron 6 mg
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1 small onion, diced
- 1 lb (500 g) extra lean ground beef (or turkey, chicken, pork or veggie protein)
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, seeded & diced
- 1 clove garlic, minced (or 1/2 tsp/2 mL garlic powder)
- 1 Tbsp (15 mL) chili powder
- 1 Tbsp (15 mL) unsweetened cocoa powder
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) paprika (can also used smoked)
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) salt, or to taste
- 1/2 tsp (2 mL) black pepper
- 1 can (14 oz/398 mL) diced tomatoes
- 1 can (14 oz/398 mL) tomato sauce or crushed tomatoes
- 2 cups (500 mL) cooked black beans, or 1 can (19 oz/540 mL), drained & rinsed
- 2 cups (500 mL) reduced/low sodium broth (veggie, chicken or beef)
- 1 Tbsp (15 mL) molasses, maple syrup or honey
- 1 tsp (5 mL) lime juice
- 1/2 tsp (2 mL) red pepper flakes, optional for heat
- 1/2 cup (125 mL) sour cream or Greek yogurt
- 1/2 tsp (2 mL) lime zest
- 2-3 tsp (10-15 mL) lime juice
- pinch salt
- 1/2 tsp (2 mL) honey, optional to balance flavours
- 6 small corn or flour tortillas
- 1 Tbsp (15 mL) canola oil
- 1/2 tsp (2 mL) paprika, or your favourite seasoning blend
- 1/4 tsp (1 mL) salt or seasoning salt
Chili
Lime Crema (for 4 servings)
Oven-Baked Tortilla Chips (for 4 servings)
Directions
Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened.
Add the ground meat and cook until browned, breaking it up with a spoon (about 5–6 minutes). Drain excess fat if needed.
Add sweet potato, garlic and bell pepper. Cook for another 3 minutes.
Add chili powder, cocoa powder, cumin, paprika, cinnamon, salt, and black pepper. Stir well to coat the ingredients in the spices and toast for 30 seconds.
Add diced tomatoes, crushed tomatoes, black beans, and broth. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and let simmer for 25 to 30 minutes, stirring occasionally, until the sweet potatoes are tender.
Stir in molasses (or maple syrup or honey), red pepper flakes (if using) and lime juice, simmer for another 5 minutes.
Serve hot, garnished with all the fun toppers you wish!
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Lime Crema
In a small bowl, whisk together sour cream, lime zest and 2 tsp (10 mL) lime juice, salt, and honey (if using). If needed to boost the lime flavour, add another 1 tsp (5 mL) lime juice.
Taste and adjust seasoning as needed and chill for 10 minutes before serving for the best flavour.
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Oven-Baked Tortilla Chips
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the tortillas into triangles or strips.
In a bowl, mix together oil, salt, and paprika. Toss the tortilla pieces to coat evenly and spread them in a single layer on the baking sheet.
Bake for 10 to 12 minutes, flipping halfway, until golden and crispy. Watch closely after flipping as the tortillas will burn quickly!
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