Black Bean Chili
Hearty black bean chili with ground turkey or beef. Quick, flexible, and easy to spice up or make vegetarian.
This is a favorite of family and friends. I use a few different versions of this recipe, depending on who I am serving it to. I personally enjoy it with habanero peppers.
Submitted by: Melissa Guin from DeSoto, Texas
Yield: 6-8 Servings
- Start by browning 1 lb ground meat, then add onions, broth, beans, Rotel, and tomato sauce and simmer.
- Adjust heat with fresh chiles or Rotel; swap turkey for beef or use vegetable broth for a vegetarian version.
- Store in fridge 3 to 4 days or freeze up to 3 months; thicken by mashing beans or simmering uncovered.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Brown the turkey the same way and drain excess liquid if needed. Turkey is leaner, so you may want to add a little oil when sautéing the onions or a splash of broth for flavor. Adjust salt and spices to taste.
How can I make the chili spicier?
Add chopped fresh chiles like habanero, jalapeño, or serrano when you cook the onions. Use Rotel with green chiles or a pinch of crushed red pepper. Start small, taste after simmering, and add more if needed.
Can I make this chili vegetarian?
Yes. Skip the meat and use vegetable broth instead of beef broth. Add extra beans, sautéed mushrooms, lentils, or textured vegetable protein for bulk and texture. Check canned beans for animal ingredients if you want fully vegetarian.
Can I use dried beans instead of canned?
Yes, but cook them before adding. Soak dried beans overnight or use a quick soak, then simmer until tender. One cup dried yields about 2 to 2.5 cups cooked. Drain and add the cooked beans in place of the canned ones.
How do I thicken my chili if it is too thin?
Simmer uncovered to reduce liquid. Mash a cup of beans into the pot to thicken naturally. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer a few minutes, or add a tablespoon of masa harina.
Can I make this in a slow cooker?
Yes. Brown the meat and sauté the onions first, then add everything to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Add fresh cilantro near the end for best flavor.
How should I store and reheat leftover chili?
Cool to room temperature, then refrigerate in an airtight container for 3 to 4 days. Reheat on the stove over medium heat or in the microwave until hot. To freeze, portion into freezer-safe containers for up to 3 months and thaw overnight in the fridge before reheating.
How many people does this recipe serve and how do I scale it?
With 2 cans of beans and 1 pound of meat this recipe typically serves about 4 to 6 people. For more servings, double the ingredients and taste-adjust the spices near the end rather than doubling them blindly.
Can I use ground turkey instead of beef?
Yes. Brown the turkey the same way and drain excess liquid if needed. Turkey is leaner, so you may want to add a little oil when sautéing the onions or a splash of broth for flavor. Adjust salt and spices to taste.
How can I make the chili spicier?
Add chopped fresh chiles like habanero, jalapeño, or serrano when you cook the onions. Use Rotel with green chiles or a pinch of crushed red pepper. Start small, taste after simmering, and add more if needed.
Can I make this chili vegetarian?
Yes. Skip the meat and use vegetable broth instead of beef broth. Add extra beans, sautéed mushrooms, lentils, or textured vegetable protein for bulk and texture. Check canned beans for animal ingredients if you want fully vegetarian.
Can I use dried beans instead of canned?
Yes, but cook them before adding. Soak dried beans overnight or use a quick soak, then simmer until tender. One cup dried yields about 2 to 2.5 cups cooked. Drain and add the cooked beans in place of the canned ones.
How do I thicken my chili if it is too thin?
Simmer uncovered to reduce liquid. Mash a cup of beans into the pot to thicken naturally. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer a few minutes, or add a tablespoon of masa harina.
Can I make this in a slow cooker?
Yes. Brown the meat and sauté the onions first, then add everything to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Add fresh cilantro near the end for best flavor.
How should I store and reheat leftover chili?
Cool to room temperature, then refrigerate in an airtight container for 3 to 4 days. Reheat on the stove over medium heat or in the microwave until hot. To freeze, portion into freezer-safe containers for up to 3 months and thaw overnight in the fridge before reheating.
How many people does this recipe serve and how do I scale it?
With 2 cans of beans and 1 pound of meat this recipe typically serves about 4 to 6 people. For more servings, double the ingredients and taste-adjust the spices near the end rather than doubling them blindly.
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