Black Bean Chili

🧂 Ingredients

• 1 pound extra-lean ground beef
• 2 tsp olive oil
• 1 large onion

  chopped
• 1 large red bell pepper

  chopped
• 3 cloves garlic

  minced
• 2 Tbsp chili powder

  adjust to your taste
• 1 Tbsp cumin
• salt

  to taste
• 1 15 oz. canned tomato sauce
• 2 Tbsp tomato paste
• 1 can Rotel tomatoes

  10 oz. /or 1 can diced tomatoes and 1 can diced mild green chilis
• 1 cup salsa

  mild or hot (according to your preference)
• 2 15 oz. Black Beans

  drained/ or 2 cups fresh cooked black bleans
• 1 15 oz. corn

  drained; or fresh or frozen corn
• ¼ low-sodium beef broth

  optional; if chili is too thick

Instructions

• 1 Add the olive oil and cook the beef until no longer pink. Push to one side of
  the pot.
• 2 Add the onion and bell pepper and cook until just tender 3-5 minutes. Add the
  tomato paste and cook for 1-2 minutes more.
  
  Add the chili powder and cumin and cook until the spices turn a darker color
  (1-2 minutes.)
  
  Add the garlic. Combine the cooked veggies with the cooked beef.
• 3 Add the tomato sauce, Rotel (or diced tomatoes and mild green chili), the black
  beans and corn. Give a good stir to combine.
• 4 Taste and add salt and pepper to your personal preference. Adjust spices if you
  want more heat by adding more chili power and/or cayenne (if you like things
  really spicy.)
• 5 Cover and simmer on low heat for 45 minutes. NOTE: Sometimes I pour the chili
  into slow cooker on LOW for 1-2 hours.
• 6 When ready to serve, add chopped cilantro (completely optional).

Nutrition Info